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Basic Principles in
Breadmaking
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1.
Check water if its lukewarm meaning not cold nor warm
before pouring into the whole
batch of ingredients.
2. Knead dough into rocking
motion with a gentle touch for smooth appearance.
3. After mixing all dry
and liquid ingredients make the dough rest for about 30 minutes.
4. Cover dough with a
damp cloth to prevent dough from drying the outside layer
and for easy expansion of dough.
5. See if dough rise
double in bulk.
6. Divide dough according
to the type of bread that you will be creating.
7. Fold dough according
to your preferences. If it's buns, loaves, pandesal etc.
8. Place into appropiate
baking trays and allow to ferment for about 1-2 hours.
9. Cover with a cloth
to prevent from crusting due to air. This will allow the dough
to rise at a short period of
time.
10. The oven should
be at a correct temperature which is normally 350°F or 170°C.
11. As soon as the breads
comes out from the oven remove breads from trays to prevent
from condensation of moisture and resulting to sogginess.
12. Apply eggwash to
breads for good appearance prior to full bake.
13. To keep the bread
fresh store into edible or food grade plastic bags.
14. Plain bread will
last 5-7 days.
Definition of Terms
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Fermentation.
allowing dough to rise at a specific period of time.
Rest. allowing dough
to relax for a minutes for easy kneading.
Kneading. applying massage
to dough to create an elastic effect due to gluten
content
of flour.
Dough. a mixture of yeast,
flour etc. form together and raw.
Bread. a finish product
after dough is baked.
Basic Principles in
Cake Making
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1. Assemble ingredients
and tools needed.
2. Prepare cake pans.
3. Grease pan and put
baking sheet under.
4. Separate dry ingredients
to liquids.
5. Use a wire whip or
electric egg beater to cream butter, sugar and eggs.
Note: use medium speed to gain fluffy
effect on creaming
6. Cream butter, sugar
and eggs until they are light colored and fluffy.
7. Sift all dry ingredients
such cake flour, baking powder, salt before adding to
liquid ingredients.
8. Add dry mixture to
liquid mixture gradually until all are incorporated.
9. Beat at low speed
to create a moist and soft effect to your cake. Do not
over beat.
10. Pour batter to cake
pans evenly.
11. Do not touch cake
batter if its in the middle of baking.
12. Do not open oven
constantly which can collapse your cake.
13. Use cake tester to
see if cake is already baked.
14. Put cake on a wire
rack to cool.
15. Cake can be stored
to refrigerator to maximize shelf life up to a week.
Definition of Terms
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Sifting. allowing to
filter all dry ingredients for a good homogenous mixture.
Batter. a mixture of
dry and liquid ingredients and raw.
Cake. a finished product
after batter is baked.
Basic Principles in
Pastry Making
1. Use accurate measurements.
2. All-purpose flour
is a right flour for pastry making.
3. Butter or shortening
is more favorable to use than oil for pastry making because
it creates a flaky effect to
crust.
4. Fat should not be
mixed thoroughly it should be left in bits pieces such small
peas.
5. Add enough cold water
to hold the mixture together.
6. Avoid to over knead
the dough because it will create a bread effect to your crust.
7. Put pastry dough into
refrigerator prior to preparation for flaky effect.
8. Roll enough dough
for a particular recipe.
9. You can store pastry
dough for a week inside refrigerator. Pastry crust shelf
life for a week on dry cool
place with out fillings.
Definition of Terms
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Dough. a mixture of raw
ingredients formed together.
Pastry. a finished product
after dough has been baked. The difference between bread
and pastry are its texture and taste. Fat based and has a
minimum amount
of water content which creates a flaky effect.
Crust. a layer of a pastry.
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