tips for successful baking

7/27/2019 Tips for Successful Baking

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POINTS TO REMEMBER FOR SUCCESSFUL BAKING.

Baking is a skill for which the maxim practice makes prefect really

does hold true. However, there are a few essential rules that shouldalways be followed carefully.

1) Choose a time when you can work without distraction orinterruption.

2) Be sure that you have all the ingredients required for any recipebefore you start.

3) Always use ingredients at room temperature4) Weight out and prepare all the ingredients before you start

mixing.5) Follow the same units of measurement throughout a recipe, use

either metric or imperial but never a mixture of two.6) The right baking tin is essential for a perfect result. Measure

across the top of the tin from one inside wall to the other anddisregard any other measurement stamped on the base of thetin

7) The oven should be switched on before starting preparation andhave reached the recommended baking temperature before use.

8) The correct oven temperature is crucial for baking success. Forperfect accuracy, it is best to check the temperature with anoven thermometer placed in the centre of the oven beforebaking the cake.

9) The baking time give in each recipe can only be used as a guidebecause every oven varies. Check the end of the baking time inthe ways, then remove or leave in the oven

SOME BASIC EQUIPMENT USED IN BAKERY FOR MAKING ACAKE.

Equipments are as following:-

1) Turntable. 2) Rubber spatulas forbutter cream

3) Paste colors and petaldust.

4) Cocktail sticks

5) Paint brushes 6) Glass headed pins7) Scribers 8) Side scrapers9) Cake boards 10) Scissors11) Icing bag stands 12) Palette knife13) Sharp paring knife 14) Icing nails


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15) Forms for pipingshapes

16) Piping tubes

BASIC INGREDIENTS

Aim to keep a selection of these basic ingredients so that you maybake whenever you wish. The more unusual ones are available fromhealth food stores. Your baking will taste delicious and look mostappetizing if you choose only the best quality products and thefreshest dairy goods. Do not store any ingredient in large quantities asthey soon deteriorate it is better to keep smaller amounts and replacethem more often.FLOURS, RISING AND THICKING AGENTS.

The baking qualities of flours vary according to their ability to formgluten when moistened. Gluten sets when heated, trapping air in themixture. The gluten in plain flour gives a soft texture: potato flour andcorn flour produces very little, making a crumbly texture.

PLAIN AND SELF RAISING FLOUR:-

Plain flour is used on its own in whisked and rich fruit cakes andbiscuits or together with raising agents self raising flour alreadyincludes some baking powder.

RYE FLOUR:-Wholegrain brown flour which gives a rich colour and a delicious nuttytaste to cakes and tea loaves (plural of loaf)

POTATO FLOUR:-Made from boiled sieved and dried potatoes, this produces a delicate,airy cake.

CORNFLOUR:-Fine, starchy maize flour used to make a short texture.

GELATINE:-Gives a taste free, firm set to soft cakes fillings and cheesecakes.

SEMOLINA:-Fine grained rich in protein and starch, this gives a good texture.

CREAM OF TARTAR:-


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An acidic substance that stabilizes egg whites during beating.

BAKING POWDER:-This reacts with moisture to produce carbon dioxide, which helps acake to rise.

BICARBONATE OF SODA:-Acts as raising agents when combined with an acid such as lemonjuice.

MATZO MEAL:-Crushed crumbs of unleavened crackers used in place of flour and as athickener.

SWEETENERS:-

Sugars and syrups affect the structure of a cake and improve itstexture, colour and flavor. Store in airtight containers in a cool, dryplace.

1) caster sugar2) icing sugar3) granulated and colored sugars4) Light and dark muscovado sugars: - Raw cane sugars add

moisture, colour and a caramel flavor to cakes.5) Demerara sugar: - Unrefined with low molasses content,

this gives a good flavor to fruits and spice cakes.6) Golden syrup

7) Honey8) Maple syrup:- This sweetener has a strong distinctive flavor

DAIRY PRODUCTS:-Store dairy products in the refrigerator or a cold pantry. If not fresh,they will taint and spoil the baking.

1) Double cream: - Contains a high percentage of fat, whichenables it to be whipped firmly without curdling.

2) Cream or curd cheese: - full fat cream cheese is richer andmore creamy. Curd cheese is lower in fat drier in texture andslightly acidic.

3) Ricotta cheese: - A slightly grainy low fat soft cheese with asweet taste.

4) Eggs5) Milk6) Sunflower or groundnut oil7) Butter

ENRICHING INGREDIENTS


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Nuts, dried fruit and spices were used extensively in the generalcuisine of ancient times. Today they are important for enrichingcakes and pastries. Buy in small amounts as spices soon lose theirpungency and nuts becomes rancid and bitter after 3 4 months.Dried fruits also spoil with time. Store in airtight containers in a

cool, dry place.

NUTS AND DRIED FRUIT

1) almonds 2) pistachio nuts3) pine nuts 4) hazelnuts5) walnuts 6) pecan nuts7) coconut 8) figs9) sultanas 10) dates11) Muscat raisins 12) Dried cranberries

13) Dried apricots

FLAVOURINGS AND SPICES

1) Instant coffee powder 2) Cocoa powder anddrinking chocolatepowder

3) Vanilla pod and seeds 4) Cloves5) Whole nutmeg 6) Fresh root ginger7) Dried ground ginger 8) Lemon and orange zest9) Poppy seeds 10) Nutmeg11) Cinnamon 12) Allspice (Jamaican

pepper)13) Aniseeds 14) Saffron15) Dark rum 16) Brandy17) Kirsch 18) Vanilla extract19) Orange flower

water

PIPING TUBES:-Piping tubes comes in a variety of qualities and prices. Piping tubes are

not named but they are numbered and each no of tube is used for aspecific task or job1) For the purpose of writing:- no 2,3,42) For the purpose of making stars:- no

6,7,8,9.12,153) For the purpose of making bigger stars:- no 234) For the purpose of making shells:- no 5,42,445) For the purpose of making flowers or petal:- no 56,59


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6) For the purpose of making basket:- no 237) For the purpose of extension work, lace and other fine work:- no

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PIPING BAGS:-Well made piping bags from greaseproof paper or bakingparchment are essential for good piping. Paper bags are easier tocontrol than the plastic or metal icing syringes and they aredisposable, so do not have to be cleaned like the plastic or nylon

bags.Piping bags should never be made too large, as they will be

difficult to control and the heat of your hand will change theconsistency of the icing, bag for butter cream will need to be largerthan those for royal icing. If doing a lot of piping, make several bagsbefore starting to pipe. If piping with different colored icing or whenusing different tubes, you will need several bags on hand for eachone.

METHOD OF MAKING A PAPER PIPING BAGS.1) Cut a piece of greaseproof paper twice as long as it is wide.

2) Fold the paper diagonally. The points will not meet.3) Cut along the fold with a sharp knife to make two right angle

triangles.4) Lay the triangle flat with the right angle facing you and fold the

corner inwards.5) Place the corner on the point of the right angle, make a cone.6) Wrap the corner around the cone twice so that the point meets.7) Put your fingers in the cone to hold it and bring the other corner

over it.8) Slide the three points together to tighten the bag.9) Fold the top points into the bag. If piping without a tube, fill the

bag now.10) If using a piping tube, cut off the t ip of the bag with

scissors and insert the tube.

METHOD OF FILLING THE PIPING BAG.1) Hold the bag in your hand or place on the table and hold the

point. Scoop up some icing with a palette knife and place in thebag.


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2) Hold the top of the bag down and gently pull out the paletteknife.

HOW TO USE A PIPING BAGThe bag when filled will fill comfortably into one hand. The other

is then left free to steady it.Hold the bag as you would hold a short, very fat pencil, with thethumb and index finger either side and the third finger bent.Underneath. The fourth and fifth finger bent underneath the fourth andfifth fingers are also bent under. The folded end of the bag will then fitsnugly into the hand between the thumb and index finger.

For smaller amount of icing the bag will not reach as far as thepalm, so hold it with the thumb and first two fingers. Always make surethe thumb is on the folded end, keeping the bag firmly closed.

If this position seems uncomfortable at first, persevere, as itenables the most pressure to be applied with the least effort. This is

very important if you are piping for a long time.Pressure is applied by the thumb and first two fingers which are

in contact with the bag. Fine movement is also achieved by use ofthese fingers.

Do not hold the bag with both hands as this restricts movementand control. If through the nozzle, then it is too stiff or has been madeincorrectly.

HOW TO USE PIPING BAGS AT THE TIME OF WRITING.To pipe a straight line work towards your body. Touch the tube to thecake surface and apply light, even pressure, pulling away immediately

to avoid making a bulb at the beginning of the line. Lift the tube upand about 3cm (1 1/2 in) away from the surface keeps your eye on theline to be followed. When about 3 cm (1 1/2in) from the end of the line,stop the pressure and gently lower the tube into position. With practiceyou will be able to finish the piped line in exactly the right place

When piping a line with angles, such as a zigzag, touch thenozzle to the surface of the cake each time you change direction.

tips for successful baking

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