2. Types of Flours
• Bread flour – high in gluten/protein – that when kneaded
becomes elastic and stretchy
• Cake/Pastry flour – low in gluten
• All purpose – falls between pastry and bread flour
• Non-Wheat – from other plants like corn, barley, oats, etc…
• Function: Provide Structure
3. Sugar, Fat, Leavening, Salt
• Sugars, honey, syrup – flavor, tenderness, color
• Fat- butter, shortening, oil – flavor, freshness, moisture
• Rancid – when fat goes bad
• Leavening – make baked goods rise
• Organic – Cake Yeast, Active Dry Yeast, Instant Yeast
• Chemical – Baking soda (needs acid) Baking Powder (has
dry acid, just add liquid)
• Physical – Eggs, Steam
• Salt – gives flavor, slows yeast
• Liquid – water, milk, cream, eggs, honey,
butter – adds moisture, develops gluten, activates
leavening, flavor
4. Leaveners
• Cake Yeast – Solid
• Active Yeast – Dissolve in liquid
• Instant Rise – Can mix in with
dry ingredients
• Starter - A mixture of water,
yeast and flour that has been
fermented until it has a sour
smell. Sourdough Bread.
• Baking Soda – Needs acid
• Baking Powder – Needs liquid
• Eggs – air trapped in protein
expands
• Steam – Expands when hot
5. Eggs
• Eggs –
• Structure: protein
• Emulsification: blends ingredients
• Leavening: air that expands when heated
• Flavor, Color
• Shell eggs– flats that hold 30 eggs
6. Types of Dough
• Lean dough – flour, water, yeast, salt – little or no sugar or fat.
French Bread and Hard Rolls are examples.
• Rich dough – fat, sugar, eggs, milk, etc… Richer texture. Rolls and
cinnamon rolls are examples.
• Rolled in Dough (Laminated) – rich dough with layers of fat folded
and rolled in. Croissants and Danish Pastries are examples.
8. Modified Straight Dough
Method
• Dissolve the yeast in water, add fat, sugar, salt, milk and
flavorings. Add eggs, Add flour, mix well.
9. Sponge Method
• Mix all the yeast, ½ the liquid and ½ the flour. Let
rise until double. Add remaining ingredients.
• Makes a lighter texture and more unique flavor
10. Purpose of Kneading
• Develops gluten – makes dough stretch – creates proper texture.
11. Proofing
• Once the dough is in the pan – it proof or rises a second time.
This should be at 95-115 degrees. Should double in size
before baking.
12. Packaging and Storing Breads
• Let cool completely
• Best if used within one day in a food service operation
• If keeping for more than one day, wrap tightly and freeze
13. Pies & Pastries
• 3-2-1 – 3 parts flour, 2 parts fat, 1 part water
• Vegetable shortening is best because of high melting point
• Overhanding creates a tough crust – don’t work the gluten!!!
• Baking Blind: preparing a pre-baked
pie shell. Why would you do that?
Successful blind baking – dock the bottom with a fork, cover with
parchment and use weights to hold down the bottom (baking
weights, dry rice or beans)
14. Pie Fillings
• Cream Pie: Filled with pastry cream, pudding or
mousse.
• Examples: coconut, chocolate silk, banana
• Storage: refrigeration, do not freeze
• Custard: Filling made with eggs.
• Examples: pumpkin, pecan
• Storage: shelf, can be frozen
• Chiffon: Fruit or cream pie stabilized with
gelatin and meringue folded in.
• Examples pumpkin, lemon
• Storage: refrigeration
• Fruit: Filling is fruit thickened and cooled.
• Examples: apple, cherry, berry, peach
• Storage: shelf, can be frozen
15. Different types of cakes
High Fat or
Shortened
Low-Fat or Foam
Pound Sponge/Foam
High-ratio
(Layered Cakes)
Angel Food
Chiffon
16. Cake mixing methods
• Creaming – High Fat – Cream fat, sugar and salt first
• Blending – High Fat – Dry ingredients, fat, half the liquid, then
other half of liquid
• Sponge – Whole eggs, dry ingredients, then cooled melted
butter
• Angel Food – Egg Whites, dry ingredients, cool upside down
• Chiffon – Egg Yolks and sugar are whipped, then flour, egg
whites and sugar, cool upside down
• Storage: Wrapped air-tight and store in refrigerator, can be
frozen.
17. Types of Icing/Frosting
• Buttercream – sugar & fat (butter is best – shortening has
a greasy mouth feel) examples: Simple, Italian, Cream
Cheese
• Foam – boiled icing, made with hot sugar syrup
• Fondant – sugar, water and glucose, smooth – poured or
rolled
• Fudge – cocoa, sugar, butter and milk or water, use while
warm (Texas Sheet Cake)
• Ganache – chocolate and cream
• Glaze – corn syrup, fruit, chocolate, really thin, usually
poured, can use heated jam, looks shiney
• Royal – Dries brittle, sugar and egg whites – gingerbread
houses
18. Why Icing?
• Improve qualities by protecting the cake
• Contribute flavor and richness
• Improve appearance
20. Other Pastry Doughs
• Puff Pastry – Danish – many layers
• Phyllo – super thin dough – layered when used with butter-
baklava
• Pate a choux –
cream puffs and eclairs
