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Chapter 21: Baking 21.1: Ingredients and Techniques 21.2: Quick Breads 21.3: Yeast Breads and Rolls 21.4: Cakes, Cookies and Pies

21.1: Ingredients and Techniques for Baking 

After studying this section, you should be able to:   

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Identify the basic ingredients in baking and the function of each. Explain how to select and prepare pans for baking. Compare conventional and microwave baking

Terms: gluten, leavening agent, knead

Ingredient basics: 

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Ingredients common to all baking are flour, liquid, leavening agents, fat, sweeteners, eggs and flavoring. Baked goods are generally nutritious, but many are high in fat, sugar and calories.

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Flour:

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Nearly every baked good has flour as an ingredient The proteins and starch in the flour make up most of the baked product’s structure Gluten, a protein that affects the texture of a baked product, helps determine how the product will rise Starch absorbs some of the liquid in the recipe

Types of flour:   

All-Purpose: most popular form in the US, gives good results for most products Bread flour: highest in gluten, gives bread a strong structure Cake flour: less gluten, gives cakes a tender, more delicate structure

Whole-grain flours:    

These have weaker gluten than AP-flour, will rise less, have a heavy texture May be made from wheat, corn, rye To overcome the weak gluten, mix with AP flour in equal proportions in the recipe Don’t sift—stir as particles are too large to sift, store airtight and in a cool place—oils will go rancid

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Liquids:    

Liquid plays a role in many physical and chemical changes during baking Water and milk are the most common liquids Milk adds flavor and helps browning, adds nutrients—low-fat milk lowers calories If buttermilk is used in a recipe, it will give the product a tangy flavor and may help the product to rise, depending upon the leavening agent used

Leavening agents: 

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These are substances that trigger a chemical reaction that allows a baked good to rise, making the item less compact, with a softer texture There are different leavening agents: air, steam, yeast, baking soda, baking powder

Air:

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Air is trapped in mixtures as they are beaten Creaming fat and sugar, sifting flour, and adding beaten egg whites all add air to a baked good When the mixture is heated, the trapped air expands and the product rises

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Steam: 

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Leavens products that contain high amounts of water As the product bakes, the water is heated and will eventually expand as it becomes steam, making the product rise

Yeast: 

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A microorganism that produces carbon dioxide gas as it grows It needs food (flour, sugar), liquid, a warm temperature to grow Forms available include active dry yeast, quick-rising yeast (both dry granules) which can be stored at room temperature or refrigerated; compressed yeast comes in individually wrapped cakes Yeast has an expiration date, use before it outdates

Baking soda: Used when a recipe calls for an acidic liquid, like buttermilk, yogurt or sour cream  When combined with an acidic liquid, baking soda will produce carbon dioxide gas 

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Baking powder: 

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This is made from baking soda and a powdered acid, like cream of tartar The most common type is double-acting baking powder This type releases some carbon dioxide when it is first mixed with liquid and more when it is heated

Fats:   

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Fat contributes calories, richness and tenderness to baked goods Can be solid or liquid, but these are not necessarily interchangeable Margarine may contain more water than butter or shortening, which will affect your results Any cooking oil that has a mild flavor can be used in baking

Fats: 

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Fats usually play an important role in the recipe and cannot easily be eliminated—but they often can be reduced in part and substituted for with lower-fat ingredients, like applesauce or dried fruits Refrigerate butter, margarine, and lard Most oils and shortenings can be stored at room temp

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Eggs: 

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Eggs add flavor, nutrients, richness, and color to baked products They add air to a mixture when beaten To reduce cholesterol, use 2 egg whites or ¼ cup egg substitute for one whole egg

Sweeteners:   

Sugar is the most commonly used sweetener Makes the product tender, adds sweetness and flavor, helps the crust brown Common forms are granulated and brown sugars, powdered sugar, too

More kinds of sweeteners    

Other: honey, molasses, corn syrup Sugar substitutes should be used only following manufacturer’s instructions Store airtight, in a cool place If using a liquid sweetener, you will likely have to modify the recipe to decrease the volume of other liquid ingredients

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Flavorings:      

Fruits, vegetables, nuts Add nutrients, texture Others: Spices—can enhance flavor enough to allow you to cut back on sugar Extracts: Liquid flavorings—vanilla and almond extracts are commonly used Store flavorings airtight in a cool, dry place Heat and air will cause them to lose volatile oils, and thus, flavor

Combining the ingredients: 

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Success in baking depends not only on the ingredients, but in how they are combined Changes take place during mixing that affect the texture of the product

The role of gluten:  

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Gluten develops when flour and liquid are mixed together (becomes strong and elastic) It forms a network of tiny air cells that traps air, gas or steam from leavening agents, making the product rise as heat expands it The longer the mixing time, the greater the extent to which the gluten develops For tender products, mixing is short, making the gluten cells weak, but for products that are mixed longer or kneaded, like breads, the cells are much stronger and stretchy-er, making the cells larger and the product have a coarser texture

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Batters and dough: 

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The amount of liquid in relation to the amount of flour determines whether it is a batter or a dough Also determines how it is handled 4 basic kinds: Pour Batter Drop Batter Soft Dough Stiff Dough

More on these: 

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Pour batters are thin enough to pour a steady stream: cakes, pancakes, waffles Drop batters: thick, usually spooned into pans: some quick breads and cookies Soft doughs: soft, sticky, but can be touched and handled; includes rolled biscuits, yeast breads, cookies Stiff doughs: firm to the touch, easy to work with and cut, includes piecrust and some cookies

Mixing methods:   

Several basic methods Use the method your recipe calls for Have all ingredients at room temperature, set them out about 30 minutes before you start

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Kneading: 

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After some doughs is mixed, it may need to be kneaded (working with your hands to thoroughly mix ingredients and develop the gluten) 4 step process:    

Turn the dough onto a lightly floured surface With the heel of your hand, push down on the edge of the dough nearest you Fold the dough in half toward you and give it a ¼ turn Continue pushing, folding and turning for the time directed in the recipe

Preparing to bake:    

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The baking pans you choose can affect the results Use the size and type specified in the recipe Too large a pan or too small will make the product not bake correctly Material of the pan is important: glass and dark metal retain heat, so you need to adjust the oven temp: decrease by 25° for glass, 10° for dark metal If microwaving, use glass or special microwave baking pans

Pan preparation: 

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Affects how the product can be removed from the pan Must prep pans before baking Grease and Flour: apply a light coating of grease or fat (shortening, lard, butter) and dust lightly with small amount of flour, turn the pan upside down to remove excess flour; don’t do this to microwave pans, may cause sticking Spray with vegetable-oil based cooking spray Line pan with paper: parchment paper, cut to fit, grease pan first

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Conventional and microwave baking:    

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Most doughs and batters are baked Conventional oven: dry heat creates the desirable changes, crisps the crust, browns Microwave oven: cooks with moist heat, doesn’t brown, no crust will form Conventional: preheat oven unless otherwise directed, position racks first, set oven timer, check for doneness about 5 minutes before timer will alarm Only certain quick breads, cakes and cookies will successfully bake in a microwave, follow directions carefully

Removing baked products from pans: 

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Some items must be removed immediately, others should cool a few minutes in the pan, others remain in the pan until served Follow recipe directions Use cooling racks so that baked goods will cool quickly and remain crisp If you place them on a solid surface, moisture will collect and they will become soggy

Storing baked products: 

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Anything perishable, especially anything with a cream filling or frostings, must be refrigerated Other baked goods shouldn’t be refrigerated as they will get stale faster Store anything that will be eaten soon at room temperature If it won’t be eaten soon, freeze the item for later use

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21.1 Questions: 

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What seven ingredients are common to all baking? What nutritional problem do some baked goods present? What is gluten? What does it do for the structure of baked goods? Compare and contrast the three general types of flour. Compare whole grain flour to these--what is different about whole grain flours and how are these limitations overcome in baking? What role do liquids play in the production of baked goods? What does milk do? What does buttermilk do?

Define leavening agent. How do each of the following leavening agents work? Include a product example in your response. Air steam yeast baking soda baking powder  What qualities do fats add to baked goods? Why aren’t solid and liquid fats interchangeable in baking? Describe the role of each of the following in baked goods: Eggs sweeteners flavoring  Contrast how cakes and how breads are mixed: what is the result on the gluten in the flour?  

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Describe each of the following and include two examples of each. drop batters pour batters soft doughs stiff doughs How does one knead dough? How should you modify your oven temperature if baking in glass pans? How should you modify your oven temp if baking in dark metal pans? (Both as compared to ordinary shiny metal pans.) Why? Why is preparation of pans important to baking? Include two methods of pan preparation in your response. What determines whether or not a baked product should be refrigerated?

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21.2 Quick Breads: 

After studying this section, you should be able to:  

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Suggest several additions to quick breads that increase the nutritional value. Discuss the differences and similarities between the muffin method and the pastry and biscuit method of mixing. Describe the characteristics of properly mixed and baked muffins and biscuits.

Terms: cut in, rolled biscuits, drop biscuits

Nutrients in Quick Breads:      

Quick breads can be a tasty way of getting nutrients your body needs They are good sources of carbohydrates and proteins, B vitamins and iron Using whole grains adds fiber and trace minerals Adding fruits, vegetables, and nuts adds more minerals and vitamins, flavor and texture But quick breads can be high in fat Choose wisely when adding these to your diet to maximize their good effects, minimize fat intake

Muffins: 

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Prepared using the muffin method, the proper way to mix the liquid and dry ingredients; Muffins should have a rounded, pebbly top and a coarse but tender texture inside

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Sift or mix all the dry ingredients (flour, baking powder, spices) in a large bowl Make a well in the center of the dry ingredients Beat all liquid ingredients (eggs, milk or water, oil or melted butter, liquid flavorings) together in a small bowl until well blended Pour the liquid ingredients into the well in the dry ingredients, mixing only until just moistened (lumps are OK) Fold in other ingredients (like raisins or nuts), GENTLY, taking care not to overmix.

Muffins that are overmixed will have peaks instead of a rounded, pebbly top, and will be tough and heavy. They will have tunnels on their insides.

Kinds of muffins: 

Flavors can be varied with different ingredients:     

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Fresh and dried fruits (bananas, cranberries, raisins, blueberries, cherries, dates, apricots) Veggies, fresh or cooked: carrots, zucchini, sweet potatoes, pumpkin Tofu, yogurt, even shredded cheese Nuts (pecan, walnuts, etc.) or seeds (pumpkin, sunflower, poppy seeds, etc.) Bran (1/2 cup can substitute for ½ cup of flour) for fiber

But, you can’t add just any ingredient—not everything will work. Start with a recipe you know will work that has the ingredient you want.

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Preparing and baking muffins   

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Grease muffin cups (tins) or line with paper baking cups Fill only 2/3 full or the batter will overflow and have funny shapes Test for done-ness about 5 minutes before the recipe says they should be out of the oven. Insert a wooden pick and it will come out clean if they are done. Muffins are best served warm.

Loaf Breads:  

Many are made in the same way as muffins, use many of the same ingredients Are simple, cake-like breads, some sweet, some savory 

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Banana bread, cranberry-nut bread, pumpkin bread, appleSwiss cheese bread, cheddar bread

Generally are baked in a greased loaf pan, but if the bread has dried fruit in it, the bottom of the pan should be lined with parchment paper to prevent sticking Test for doneness the same as for muffins The top of the loaf will generally crack while baking

Biscuits: 

A “Biscuit” by definition is a small, baked bread. In Europe and the UK, it means what we call a cookie. For our purposes, a biscuit is a small, delicate bread that should have a crispy, even, light brown surface and a fluffylayered insides. It should peel apart in layers as it is opened. A good biscuit can make a meal memorable, but these are quick breads that are high in fat, eat in moderation.

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2 kinds of biscuits: Rolled biscuits Drop biscuits Both are made with the pastry and biscuit method of preparation This requires you to cut in a solid fat into the flour, so that you will make fine particles of fat that are coated by the flour This can be done with a pastry blender or two knives During baking, the fat melts between the flour layers, resulting in a flaky texture It is used for biscuits and pie crusts

Rolled biscuits:  

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These are made by rolling out the dough to an even thickness and cutting it with a biscuit cutter Knead the dough about ten strokes on a lightly floured surface to start, using the tips of your fingers as much as possible to avoid heating the dough Roll the dough out to a uniform thickness of about a ½ inch—roll from the center to make an even surface Dip your biscuit cutter (or glass rim, if you don’t have a cutter) into flour, then cut straight down for an even cut—don’t twist, the dough might tear Extra dough can be gently re-rolled Place about 1 inch apart and bake on an ungreased baking sheet according to recipe directions

Biscuit mixing method: 

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Handle the dough as little as possible—don’t overmix the shortening and flour because you will have mealy, hard biscuits Sift or mix the dry ingredients (flour, salt, baking powder, baking soda, usually) Cut the shortening into the flour until the particles are the size of peas or coarse bread crumbs Make a well in the center of the ingredients and add the liquids—stir just until the ingredients are blended and you have made a soft dough

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Drop biscuits:      

These are made by dropping dough from a spoon They contain more liquid than rolled biscuits and are too sticky to roll The batter is mixed according to the same method as for rolled biscuits The biscuits are dropped from a spoon onto a greased baking sheet, about an inch apart Bake according to recipe directions They can also be dropped onto a casserole for a topping

Biscuits, continued  

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Best served right out of the oven, when still warm Can be used for sandwiches, with soups, can be topped with both sweet and savory toppings, great with gravy Can be made ahead of time and frozen until needed and reheated Do not keep well at room temp—no preservatives—so freeze any extras to use later

Section 21-2 Quick Breads 

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What nutrients are present in quick breads? List three variations or additions you can use when making quick breads and the nutrients each adds. Describe the muffin method of mixing quick breads. Label each step. How can you tell if you have over-mixed your muffin batter? How can you vary the flavor of muffins? What ingredients are added most often? (Include at least three different types of added ingredients.)

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Why should you not just add any ingredients to muffin recipes? How can you add extra ingredients? List the steps for checking for doneness with muffins and loaf quick breads. Define biscuit. Describe the steps in the pastry and biscuit method.

Making Yeast Breads and Rolls  

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5 step procedure: Most yeast breads are mixtures of flour, salt, sugar, liquid, fat and yeast Sugar is food for the yeast Salt controls the growth of the yeast Bread flour is ideal, but most yeast bread recipes can be made with all-purpose flour (in Canada, the a-p flour is higher in gluten, and is essentially the same as our bread flour), and will produce perfectly acceptable bread with a good texture

To increase fiber and other nutrients, you can substitute whole-grain flour for 2/3 of the flour in a recipe (but not all—whole grain flour lacks the right amount of gluten), keep the other ingredients in the same amounts Ingredients should start out at room temperature Liquids must be heated to the proper temp: too hot will kill the yeast, too cold will not support its growth If the liquid is the right temperature, the mixture will become cloudy and foam within minutes

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Lean doughs v. enriched doughs     

Some of the best breads are “lean doughs,” consisting simply of flour, water, yeast and salt. Baguettes and ciabatta bread are examples of lean doughs. Enriched doughs contain fat, whether in the form of butter, milk, oil or eggs. Challah, brioche and sweet roll doughs are enriched doughs. If your recipe calls for butter or egg yolks, mix the flour-water-yeast mixture to hydrate the flour and develop the gluten strands before working in the fat.

Quick-mix method:    

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Active dry yeast is combined with the dry ingredients First: combine part of the flour with the undissolved active dry yeast, sugar, and salt in a large bowl Heat the liquid and fat to between 120°F and 130°F Add the liquid to the dry ingredients and beat with mixer until well blended; the gluten is beginning to develop Beat in enough flour to make the kind of dough specified in the recipe, which may mean more or less of the flour specified in the recipe—some kinds absorb more liquid than others

Kneading the dough:  

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Turn the dough out onto a lightly floured surface. Knead it until it becomes smooth and elastic, a shiny ball of dough—about 8-10 minutes Use enough flour to keep it from sticking to the surface or your hands (not too much or the bread will be tough) Bubbles should develop in the dough, which is fine—that means the yeast is producing CO2 and the gluten is developing and forming cell walls to hold the gas produced by the yeast

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Letting the dough rise: 

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Shape the dough into a ball and place it in a welloiled or greased bowl, turning it over to coat it completely Place a piece of plastic wrap over the top of the dough to prevent drying of the surface Cover the bowl with a clean dish towel to hold in heat Set the bowl in an area free of drafts and allow it to rise, 1 to 1½ hours, until it is about doubled in size (you should be able to push your fingertips in and have the impressions stay) Whole-grain dough takes longer to rise

Once the dough has risen, punch the dough down by gently pressing your fist into the center. Gently pull it from the sides of the bowl towards the middle. This eliminates the largest air bubbles The fourth stage is shaping the dough after it has doubled. If you aren’t ready to shape it at this stage (if you’ve been interrupted), you can let it rise again or you can cover it and refrigerate it overnight and be ready to shape it the next day

Shaping the dough  

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Shape the dough into rolls or loaves, according to recipe directions If you are making cinnamon rolls, roll it flat, to dimensions of about 12 by 20 inches, depending upon your recipe. Roll from the center out for even dough Use a kitchen shears or a sharp knife to cut dough, don’t pull it apart Place in greased pan and cover; place in a warm area free of drafts and allow to rise until doubled in volume

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Baking the dough 

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Baking times and temperatures vary considerably, so consult your recipe and bake as directed Bread and rolls should have a nicely browned crust Loaves will sound hollow when tapped when done Remove from pan to a wire rack to cool and to avoid having the bottom become soggy, and let loaves stand for about 20 minutes before cutting

21.3 questions      

What appliances can you use to speed up the bread-making process? (include at least 3) How does each of these appliances save time and effort? Why is temperature of liquids important in making bread? What does each of these ingredients do for bread/dough: flour, liquid, yeast, salt, sugar? What is the difference between lean and enriched dough? List the 5 steps in bread-making.

21.3, continued  

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How does the quick-mix method differ from the regular method? Why does bread dough have to be placed in an area free of drafts to rise? Why does it have to be covered? If something comes up and you can’t finish shaping your bread dough, but are at the stage when you should be doing it, what can you do? Greased or ungreased pan for baking? Why? How can you tell if your bread is finished baking? What should you do with your bread after baking?

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21.4:Cakes, Cookies, and Pies 

After studying this section, you should be able to:  

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Describe types of cakes, cookies and pies. Give guidelines for preparing cakes, cookies, and pies. Identify ways of reducing fat in cakes, drop cookies, and piecrust.

Key Terms: shortened cakes, foam cakes

Cakes: 

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Cakes are easy to make, but accuracy in measuring is critical Some recipes call for cake flour, which is low in gluten To substitute all-purpose flour for cake flour, use 1 cup minus 2 tablespoons for each cup of cake flour 2 basic kinds of cakes: shortened and foam

Shortened cakes: 

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Usually made with a solid fat but can be made with oil Fat makes the cake rich and tender Most often made with shortening, butter, or margarine Popular because of wide variety of flavors possible: chocolate, vanilla, lemon, etc. Fruits, nuts, even candy pieces can be added

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Standard mixing method:  

Most common method Electric mixer is very helpful for creaming and beating the ingredients

5 steps:     

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Cream the solid fat and sugar until light and fluffy Beat the eggs into the mixture thoroughly, one at a time Sift dry ingredients together Mix liquids together Add dry and liquid ingredients alternately until all are added, usually starting and ending with dry, to keep the fat from separating Usually divide dry into fourths, liquids into thirds, and beat just until incorporated or you will overdevelop the gluten and affect the texture

One-bowl method   

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Alternative to standard method Mix dry ingredients first (sift, mix) Solid fat, liquids, & flavorings are added and beaten until well blended Last add and beat the eggs until incorporated

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One-bowl method: 

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Convenient, makes a melt-in-your-mouth cake because the gluten is coated with flour and won’t develop immediately when exposed to liquid But lacks the volume you get in the standard mixing method because the butter or fat isn’t whipped, doesn’t incorporate air, and will melt away into the batter.

Baking shortened cakes 

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Size of pan depends on recipe and use— muffin sized to sheet cakes, and these cakes can be baked in a mold To check for done-ness, insert a wooden pick into the center—if it comes out free of wet batter, the cake is done It should be slightly rounded in the center and have a shiny crust that is tender, not crunchy It should have a fine, even grain and be moist and tender

Foam cakes: 

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These are cakes that are leavened with beaten egg whites, which gives them a light and airy texture The main difference between foam cakes and butter cakes is baking powder/soda is not used for leavening (rise) in foam cakes.

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Foam cakes: 

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Both foam cake methods use beaten eggs to give the cake volume, not a chemically leavened as in butter cakes. When the eggs are beaten air cells form in the batter and these cells will expand in a hot oven giving the cake its volume and structure. To make sure the beaten eggs reach their full volume, it is important they are fresh, the correct size and at room temperature.

Angel Food Cake 

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Sometimes referred to as Angel Cake and because of its airy lightness is said to be the "food of the angels". This cake has no egg yolks, fat, or artificial leavening agent so it relies totally on stiffly beaten egg whites for leavening. Its sole ingredients are egg whites, cream of tartar, sugar, flour, salt and flavoring (such as extracts).

Angel Food Cake: 

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Has the highest sugar content of all the sponge cakes This added sugar is needed to support and stabilize the whipped egg whites Because the egg whites give the cake its volume and structure, care must be taken when adding them to the dry ingredients so they do not deflate FOLD CAREFULLY!

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Angel Food Cake:  

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Traditionally baked in a ring-shaped tube pan Placed upside down to cool to prevent it from falling and sticking to the pan Usually served plain or with fresh fruit, fruit purees, and/or whipped cream A moist, fluffy, feather-light, delicate cake that is fat and cholesterol free.

Sponge Cakes:  

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A light and airy cake Contains three basic ingredients: room temperature eggs, sugar, and flour Is leavened solely by the air beaten into the eggs. Most familiar in the form used for “Twinkies, but it is way more than just that!

Sponge Cake: 

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A basic sponge cake is made by beating the egg yolks and sugar until thick and lemon colored when beaters are raised the mixture will form a ribbon as it falls back into the bowl Then stiffly beaten egg whites (with a little sugar) are folded in. Contains no fat.

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More on Sponge Cake  

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A very versatile cake Can be flavored with extracts, nuts, citrus zests, liqueurs Can be baked in round cake pans or else a sheet pan Can be eaten plain or filled with whipped cream, buttercream, jam or preserves, fruit, fruit purees, nuts, chocolate etc.

Chiffon Cakes: 

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A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Similar to a butter cake in preparation and formula (although oil is used instead of butter) It relies on the whipped egg whites for its leavening, along with baking powder.

Chiffon Cakes: 

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A quick and easy batter to make as there is no creaming of the fat and sugar because the fat is in liquid form (vegetable oil). The dry ingredients are mixed together and then the oil, egg yolks, water, and flavoring are beaten in.

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Chiffon Cake, continued: 

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The egg whites are first beaten separately until stiff, but not dry Then folded in to the batter The batter is quite thin and is traditionally baked in a tube pan.

Baking foam cakes  

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Must be baked in ungreased pans Batter clings to the sides of the pan during baking, If pan is greased, the batter will not rise Tube pans are often used One piece pans should be lined only on the bottom with parchment paper to ease removal of cake

Baking Foam Cakes: 

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Invert cake upside down and allow to cool in pan to avoid falling Don’t remove the cake from the pan until it is completely cool Gently loosen it from sides of pan and turn it upside down to take it out of the pan Angel food can be baked in a 9X13 pan or as cupcakes with paper liners, too

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Decorating cakes 

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Frostings often decorate cakes, but are high in fat and sugar Alternatives include  

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Glazes made with fruit juice and powdered sugar Dust with powdered sugar and a paper cutout’

Or skip the frosting and serve your cake with fresh or frozen fruit

Frostings: 

There are numerous types of frostings (icings), both thick and thin, cooked and uncooked, starting with a simple mixture of powdered sugar and water, to beating hot sugar syrup into stiffly beaten egg whites, cooling and then beating in softened butter to make what is called an Italian Buttercream.

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What is important in deciding what type of frosting to use is to match the icing to the baked good. That is, the icing should complement the flavors and texture of the dessert being frosted. For example, a cinnamon roll is wonderful drizzled with a simple icing of powdered sugar and milk but this would not be suitable for frosting a chocolate butter cake.

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A rich buttercream will perfectly complement a butter cake, but might overpower a delicate sponge. Also, the frosting used to fill the cake can be different from what it used to cover the top and sides of the cake.

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It is very important that the frosting be the proper consistency so it spreads easily over the baked good, yet at the same time adheres to the surface. Never frost a cake or any other pastry that is still warm as the frosting will melt into the baked good or become too thin and run. Also be sure to brush all loose crumbs from the baked good before frosting to ensure a smooth finish, as you do not want your finished product to be laced with crumbs.

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More on Frostings: 

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Some soft cakes benefit from first covering the cake with a very thin layer of icing (called a crumb coat), letting it dry, and then frosting. Often those soft and delicate cakes, besides being crumb coated, need to be frozen first before frosting so they won't fall apart. Just make sure you defrost the frosted cake before serving.

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Buttercream frosting: 

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Buttercream is a name that encompasses a broad range of icings that can differ by person, city, region, or country. They can be quick or complicated to make depending on whether they are cooked or uncooked

More on Buttercreams: 

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Buttercreams may contain powdered sugar, white granulated sugar, whole eggs, egg whites, egg yolks, unsalted butter, shortening, milk or cream, pastry cream, fondant, and various flavorings. Generally, buttercream is a light and creamy smooth icing used to fill, frost and decorate (flowers, leaves, etc.) all kinds of cakes and pastries.

Some cooked Buttercreams are meringue-based where unsalted butter is beaten into firmly beaten egg whites that have had hot sugar syrup added to them. French Buttercream contains both whole eggs and egg yolks that have been beaten, to which a sugar syrup is added and then unsalted butter. Confectioner’s frosting is an uncooked buttercream icing that contains powdered (icing) sugar, unsalted butter, milk and flavoring.

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Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Has a lovely finish & it also colors beautifully which makes it a favorite of professionals who use it not only for frosting cakes and cookies, but also for intricate piping of decorations (flowers, borders, and lettering). A mixture of powdered (icing or confectioners) sugar, lemon juice, and raw egg whites. To avoid salmonella, use powdered egg whites when making royal icing.

Ganache is both a frosting and a glaze and is widely used in the pastry kitchen. When barely warm and liquid ganache is poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Frostings can and are also used on various cookies and bars, as well as cakes

A few more frostings: 

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Whipped cream frosting is a great recipe that can be used to fill and frost any type of butter or foam cake. Cocoa powder can be added to make chocolate whipped cream or raspberry purée can be added for fruit flavored whipped cream. Cream cheese frosting is made with confectioners sugar, butter and cream cheese. It has a rich flavor and texture.

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Cookies: 

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During the early part of the 18th century North Americans began to use the word 'cookie' to define a small, sweet, flat or slightly raised confection. The word 'cookie' appears to come from the Dutch word "koekje or koekie" and refers to a small cake.

Origins of the word “Cookie” 

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Alan Davidson in The Oxford Companion to Food states that "cookies were originally associated with New Year's Day....references from the early part of the 19th century show that cookies and cherry bounce (a cherry cordial) were the correct fare with which to greet visitors on that occasion.“ So cookies have been part of American life since the early days!

Cookies are now eaten any time of the day coffee breaks, as a snack, for dessert, and even given as a welcoming gift. The arrival of immigrants from all over the world has had an enormous impact on the variety of cookies now made and enjoyed in the United States.

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Most famous US cookie:  

Is the chocolate chip. Around 1930 Ruth Wakefield, who owned the Toll House Inn in Massachusetts, decided to cut up chunks of Nestle's Semisweet Yellow Label Chocolate bar and add them to a rich butter cookie dough.

More on Toll House Cookies: 

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The Nestle company discovered her delicious cookie and made a deal for the rights to her recipe. By 1939 Nestle had invented chocolate morsels and packaged them in a Yellow Label bag After buying the Toll House name, they printed Ruth Wakefield's recipe for "The Famous Toll House Cookie" on the back

Types of cookies:   

Can vary in texture from soft to crisp Can vary in shape and size Basic kinds include:      

Bar cookies: Drop cookies Cut-out cookies Molded cookies Pressed cookies Sliced cookies

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Bar Cookies: 

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A batter or soft dough, baked in square or rectangular pan Cut into squares, rectangles or diamonds Vary in texture from cake-like to crisp Examples: brownies, cream cheese bars, chocolate chip bars

Drop cookies: 

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Made from a soft dough that is dropped (actually, placed carefully) from a teaspoon onto cookie sheets Then baked Needs space between cookies for spreading Examples: chocolate chip, some sugar cookies

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Cut-out cookies: Rolled cookies, Made from stiff dough that is rolled out and cut into desired shapes Baked then cooled for frosting/decorating May be decorated (simply or very elaborately) Examples: gingerbread cookies, sugar cookies

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Molded cookies: 

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Formed by shaping dough into balls or by pressing into molds May be rolled in sugar, spices, nuts before baking may be flattened with a fork Examples: peanut butter cookies, snickerdoodles, Mexican wedding cakes

Pressed cookies: 

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Soft dough is pushed through a die to create a variety of shapes Cookie presses (also called cookie guns) can be manually operated or run by batteries Examples: spritz cookies

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Refrigerator cookies, Soft dough must be formed into a log Chilled and sliced Baked Example: sugar cookies, some biscotti

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Baking cookies: 

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Most are baked on cookie sheet, flat pans with only one rimmed edge Sheets should be cooled before additional cookies are baked to avoid spreading of cookie dough Cookies and bars are done when they are lightly browned, with firm edges, and an impression stays after they are tapped with a finger, bars should start to pull away from the sides of the pan Store cookies in a covered container with waxed paper between layers of cookies

Pies: 

Pies are defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow pie pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet.

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Broadly, the term 'tart' encompasses flans, quiches, and pies. Depending on the type of pies made they can be served as appetizers, entrees or desserts. Sweet pies have fillings of fruit, jams, custards, flavored creams, or nuts. Savory tarts (quiches) can have fillings of cheese, meat, eggs, and/or vegetables.

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More on pies:  

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Pies have a long tradition Before the invention of sandwiches, pies with meat or vegetable fillings were eaten when away from home on the job Pie crusts are the key to making pies

More on pie crust: 

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Pie crust can be traditional roll-out pie crust: Made with flour, water, fat and salt— sometimes egg and vinegar are added, too Or crumb crust: Crushed crackers, sugar, and a melted fat pressed into the pie pan

Making traditional roll-out pie crust:   

Proper technique is the key Use pastry and biscuit method to mix Roll out on a lightly-floured surface, in a circle, to about 2 inches larger than the inverted diameter of the pie pan, to a thickness of about 1/8 inch.

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More on rolling pie crusts: 

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Crusts may tear and may be patched with another piece of dough and water—sprinkle more flour and continue to roll the crust Roll onto rolling pin or fold and place dough in crust Leave a half-inch overhang when your trim edges, shape (decorate) as desired

One crust pie baking 

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If your pie is to be baked before it is filled, place a piece of parchment paper in it and fill with dry beans or glass pie beads. This is called baking blind, and holds the crust in a better shape If your filling is baked in the crust, fill the crust and proceed as your recipe states

Rustic tart: 

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A quick and easy way to make a tart is to simply place the piecrust dough on a parchment lined baking sheet. Place the filling (sliced fruit works best) in the center of the dough, leaving about a 3 inch wide edge. Fold the edge over the dough and bake These are also called “crustatas.”

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Two crust pie baking: 

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For a two-crust pie, the dough is divided and rolled out for the bottom crust, which is placed in the pan and trimmed to be even with the edge The filling is placed in the crust

Two crust pie: 

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The top crust is rolled out to be 2 inches larger than the pan and trimmed to be half inch larger; moisten the bottom edge with water and tuck the top pastry under the bottom pastry edge; make a decorative edge; cut slits into top crust to vent; bake as directed If crust browns too fast, cover the pie loosely with aluminum foil

Crumb crust pies 

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These are made with crushed crackers or cookies, melted butter, and sometimes additional sugar The items can be combined all together in a food processor or in a bowl Press the mixture into the bowl Bake as recipe directs and cool before filling

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Ingredients for crumb crust pies: 

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Graham crackers are most often the base for these Chocolate filled cookies Vanilla wafers Gingersnaps are other good choices, Almost any cookie makes a good pie crust, just match it with the filling

21.4 Questions:  

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What is necessary for good results when making cakes? How does cake flour differ from all-purpose flour? How does one substitute all-purpose flour for cake flour? Define shortened cakes. How do the two methods of mixing cakes differ? What difference can the method mean for the product? What leavens a foam cake? What are three basic kinds of these? How do they differ?

How do you remove a foam cake from the pan after baking? What are two “light” alternatives to frosting? What do most frostings have in common? Why do we call them cookies instead of biscuits? What is the difference between cookies and cakes? List each type of cookie, describe each and give an example of each kind. How should cookies be stored?

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What is the difference between a sweet and a a savory pie? What are most pie crust doughs made of? What thickness should your pie crust dough be rolled to? What is “baking blind?” Name three different items a crumb crust can be made of.

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