Baking Ingredients Assignment
Exactness is critical when baking because most baked products are made from the same ingredients; flour, liquids, eggs, fat, sweeteners, leavening agents, salt, and flavourings. A bit too much of one thing or not enough of another will leave you're product in ruins or making it not what you wanted it to be. This is why recipes are so important when baking whereas in cooking you have a little bit more wiggle room when it comes to ingredients and their proportions.
Batters and doughs
Batters and doughs have a lot in common but can also be quite different. For example they are both combinations of water, flour and other things. But dough is thicker and needs to be kneaded and is used to make bread type foods. Batter on the other hand acts as a liquid of sorts, it can also be blended batter is also thin and can be used as a cover for other foods.
Batter for Deep Frying
Ingredients:
Serves: 6-8
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 tablespoon water
1 tablespoon egg, beaten
1 tablespoon vegetable oil
Directions:
1. In a mixing bowl, combine the flour, cornstarch, and baking powder, and salt.
2. In a seperate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil.
3. Add wet ingredients to dry and combine until mixed.
4. Follow your deep fryer instructions for whatever veggie or meat your frying.
5. This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great
http://www.food.com/recipe/batter-for-deep-frying-161589?oc=linkback</a>
Unbelievable Fish Batter
Ingredients
Batter for Deep Frying
Ingredients:
Serves: 6-8
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 tablespoon water
1 tablespoon egg, beaten
1 tablespoon vegetable oil
Directions:
1. In a mixing bowl, combine the flour, cornstarch, and baking powder, and salt.
2. In a seperate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil.
3. Add wet ingredients to dry and combine until mixed.
4. Follow your deep fryer instructions for whatever veggie or meat your frying.
5. This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great
http://www.food.com/recipe/batter-for-deep-frying-161589?oc=linkback</a>
Unbelievable Fish Batter
Ingredients
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup baking powder
- 1 teaspoon salt
- Directions
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Classic pancakes
Ingredients
Method
Pizza Dough III
Ingredients
Original recipe makes 1 large crust
Directions
Ingredients
- 100g plain flour
- 1 large egg
- 300ml milk
- oil or melted butter, for frying
Method
- Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
- Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
- Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.
- If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.
Pizza Dough III
Ingredients
Original recipe makes 1 large crust
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons white sugar
Directions
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Perfect Pie CrustINGREDIENTS
Method
1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2. Remove dough from machine and place in a mound on a clean surface.If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
4. Add filling to the pie.
5. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
http://www.simplyrecipes.com/recipes/perfect_pie_crust/
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
Method
1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2. Remove dough from machine and place in a mound on a clean surface.If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
4. Add filling to the pie.
5. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
http://www.simplyrecipes.com/recipes/perfect_pie_crust/
Rocky Road Cookie PizzaIngredients
2cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1cup miniature marshmallows
1/2cup salted peanuts
1/2cup semisweet chocolate chips
1/3cup caramel topping
Steps
2cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1cup miniature marshmallows
1/2cup salted peanuts
1/2cup semisweet chocolate chips
1/3cup caramel topping
Steps
- 1Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
- 2Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
- 3Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
Liquids
Liquids are used to add moisture to what you're baking and the leavening agents has a reaction with the liquid. It also gives you product the nice warm gooey feel in your mouth. Water and milk are good examples of liquids.
Liquids are used to add moisture to what you're baking and the leavening agents has a reaction with the liquid. It also gives you product the nice warm gooey feel in your mouth. Water and milk are good examples of liquids.
Fats
Fats are what add the flavour it also adds volume and makes the bread rise better by stretching the gluten when combined with the flour. Oil and Butter are good examples of fats
Fats are what add the flavour it also adds volume and makes the bread rise better by stretching the gluten when combined with the flour. Oil and Butter are good examples of fats
Flour
Flour is the ingredient in baked that holds everything together. It gives your product structure, the reason for that is because of the gluten that is in the flour. When gluten is developed by kneading or other was is gets stronger but be careful you never want to over develop the gluten or your product will be tough. Good examples are all purpose flour and whole wheat flour.
Flour is the ingredient in baked that holds everything together. It gives your product structure, the reason for that is because of the gluten that is in the flour. When gluten is developed by kneading or other was is gets stronger but be careful you never want to over develop the gluten or your product will be tough. Good examples are all purpose flour and whole wheat flour.
Sweeteners
There are a few different kinds of sweeteners in baking
Sweeteners primary purpose in baking is to add flavour to your product, but it also hold moisture when added with a liquid. Good examples are sugar and twin.
There are a few different kinds of sweeteners in baking
- sugar (white, brown, icing etc.)
- sweeteners substitutes (splenda, twin .etc)
- molasses/syrups (maple, .etc)
Sweeteners primary purpose in baking is to add flavour to your product, but it also hold moisture when added with a liquid. Good examples are sugar and twin.
Salt
Salt in small quantities adds a great deal of flavour to your product and also enhances the flavour of other ingredients. Salt also has an effect on yeast as it slows down the growth process.
Salt in small quantities adds a great deal of flavour to your product and also enhances the flavour of other ingredients. Salt also has an effect on yeast as it slows down the growth process.
Leavening Agents
These products are an essential ingredient when making certain kinds of baked goods such as bread, they are the ingredients that over time cause the product to rise/expand. this process can be sped up by adding heat to the leavening agent. The 4 main leavening agents are.
These products are an essential ingredient when making certain kinds of baked goods such as bread, they are the ingredients that over time cause the product to rise/expand. this process can be sped up by adding heat to the leavening agent. The 4 main leavening agents are.
- Air
- Baking Soda
- Baking Powder
- Yeast
Flavourings
Flavourings are a very common ingredient in baked goods that sometimes get overlooked due to the fact that not much of them are added. Herbs spices extracts are all kinds of flavourings that can really make the difference between a good product and a great product.
Flavourings are a very common ingredient in baked goods that sometimes get overlooked due to the fact that not much of them are added. Herbs spices extracts are all kinds of flavourings that can really make the difference between a good product and a great product.