Bread and Pastry

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BREAD & PASTRY PRODUCTION Prepared by : Ms. Arlyn P. Bonia!io T"E # $ % 'NC II(

BA)IN* -- REFE REFERS RS TO COOK COOKING ING BY DRY HEAT ESPECIALL ESPECIAL LY AN OVEN WHERE THE TEMPERATURE TEMPERAT URE IS UNIFORM AS HOT H OT AIR AIR CIRCULATES TO COOK A CAKE, PIE, COOKIE OR BREAD.  ALSO CALLED THE THE DRY METHOD OF COOKING.

BA)IN* IN*REDIENTS • BUTTER and OT+ER ,ATS: In si!"# $%&#s, 'is$(i)s, %n* '+#%*s #+# )# "%/0+ is i!0+)%n), %"%1s (s# '())#+. In 0)#+ $%&#s, %+2%+in# is %$$#!)%'"#. S0) %+2%+in# s0("* '# (s#* in %"" in 0n# i3)(+# %s i) is %*# (! 0 456 %) %n* '"#n*s #%si"1. L0 %) s!+#%*s %+# n0) s(i)%'"# 0+ '%&in2 '#$%(s# 0 )#i+ i2 %)#+ $0n)#n), s0 $#$& '#0+# '(1in2. I 0i" is $%""#* 0+, (s# % i"* 0n# s($ %s s(n"0#+ 0i" 0+ /#2#)%'"# 0i".

BA)IN* IN*REDIENTS • ,"OUR: BOTH PLAIN 7 SELF RISING FLOURS  ARE USED IN BAKING. SELF RISING FLOUR INCLUDES A RAISING AGENT, SO IF YOU WANT TO SUBSTITUTE PLAIN FLOUR ADD 8 TEASPOON BAKING POWDER TO EACH 895 FRAMS 40;< FLOUR.

)INDS O, ,"OUR •  ALL PURPOSE FLOUR APF<

)INDS O, ,"OUR • CAKE FLOUR CF<

)INDS O, ,"OUR • BREAD FLOUR BF<

BA)IN* IN*REDIENTS • RAISIN* A*ENTS: BA)IN* PO-DER AND BICARBONATE OF SODA ARE USED IN CAKES, BREADS AND BISCUITS. WHEN USING BAKING POWDER, OR SELF-RISING FLOUR, BAKE THE MI=TURE WITHIN > HOUR WHILE THE CHEMICALS ARE STILL ACTIVE.

BA)IN* IN*REDIENTS • SU*AR: T#+# %+# *i#+#n) )1!#s 0 s(2%+? Wi)# 0+ G+%n("%)#*, '+0n 0+ $0%+s# *#%+%+%, (s$0/%*0 0+ $%s)#+ 7 !0*#+#* s(2%+ 0+ $0n#$)i0n#+@s s(2%+. F0+ )# 0s) i3)(+#s, i) is #ss#n)i%" )0 (s# % s(2%+ )%) *iss0"/#s #%si"1, s($ %s $%s)#+ s(2%+ 0+ (s$0/%*0. G+%n("%)#* s(2%+ $%n '# (s#* in +(''#*-in i3)(+#s. C0%+s# *#%+%+% s(2%+ $%n '# (s#* in #")#* i3)(+#s %n* is i*#%" 0+ s!+in&"in2 0n )0! 0 $%&#s.

DI,,ERENT )INDS O, SU*AR • WHITE OR GRANULATED SUGAR

DI,,ERENT )INDS O, SU*AR • BROWN OR COARSE DEMARARA

DI,,ERENT )INDS O, SU*AR • MUSCOVADO OR CASTER

DI,,ERENT )INDS O, SU*AR • POWDERED SUGAR OR CONFECTIONER@S SUGAR

BA)IN* IN*REDIENTS • E**S: E22s %) +00 )#!#+%)(+# %+# 0+# #%si"1 %#+%)#* )%n $0"* #22s )%&#n +0 )# +#+i2#+%)0+. C0"* #22s $%n %"s0 $%(s# s0# $%&# i3)(+#s )0 $(+*"#.

BASIC STEPS IN BA)IN* • R#%* )# +#$i!# )0 &n0 i 10( %/# %"" )# in2+#*i#n)s %n* ()#nsi"s n##*#* %n* )0 &n0 i 10( (n*#+s)%n* )# #n)i+# !+0$#*(+#. • C#$& i 10( %/# %"" )# n#$#ss%+1 in2+#*i#n)s )#n 2%)#+ )# )02#)#+. • P+#!%+# %"" )# ()#nsi"s 10( i"" n##* 0+ #%s(+in2, i3in2, %n* '%&in2. • P+# #%) )# 0/#n. S#) )# 0/#n &n0' %) )# *#si+#* )#!#+%)(+#. H%n2 %n 0/#+ )#+0#)#+ 0n )# $#n)#+ 0 )# +0$&. 0+ %n(%" 0n"1<. W#n )# )#+0#)#+ +#2is)#+s )# s%# )#!#+%)(+# %s )# 0/#n &n0', )#n )# 0/#n is +#%*1 0+ (s#.

BASIC STEPS IN BA)IN* • P+#!%+# )# !%ns n##*#*, %&in2 s(+# 10( (s# )# $0++#$) !%n si;#. I i) n##*s 2+#%sin2, '+(s )# '0))0 0 )# !%n i) )# "i))"# s0+)#nin2. F0+ '%&in2 !(+!0s#s, *0n@) (s# '())#+ 0+ %+2%+in# 0+ 2+#%sin2 '#$%(s# )#s# '(+n #%si"1 %n* i"" !+0*($# % /#+1 '+0n $+(s). • M#%s(+# %"" )# in2+#*i#n)s (sin2 $0++#$) ()#nsi"s in )# %0(n)s +#(i+#* in )# +#$i!#. • Mi3 )# '%))#+ 0+ *0(2. W#n i""in2s !%ns, %&#s s(+# 10( *0n@) 0/#+i"". Fi"" %'0() 8 ("" )0 2i/# %""0%n$# 0+ +isin2.

BASIC STEPS IN BA)IN* • B%&# in !+##%)#* 0/#n. P() )# !%n %) )# $#n)#+ 0 )# +%$&. • T#s) 0+ *0n#n#ss. F0+ '())#+ $%&#s, !+i$& )# $#n)#+ 0 )# $%&# i) % )00)!i$&. I i) $0#s 0() $"#%n, )#n i) is *0n#. F0+ $i0n %n* s!0n2# $%&#s, !+#ss "i2)"1 i) in2#+s. I i) s!+in2s '%$&, )#n i) is *0n#. Pi#s %n* !%s)+i#s %+# *0n# #n )# $+(s) %s )(+n#* 20"*#n '+0n, $+is!, %n* "%&1. • C00" )# '%&#* !+0*($)s. F0+ '())#+ $%&#s, !() )# !%n 0n % i+# +%$& %n* "#%/# )0 $00" 0+ >5 in()#s. A)#+ %+*s, in/#+) )# !%n, +#0/# )# $%&# 7 $00" i) $0!"#)#"1. F0+ s!0n2# %n* $i0n $%&#s, in/#+) )# !%ns %) 0n$# %n* $00" 0n +%$&s. •  A)#+ )# $%&#s %/# $00"#*, )#n i) $%n %"+#%*1 '# %ss#'"#* %n* *#$0+%)#*.

MEASURIN* IN*REDIENTS • On# 0 )# &#1s )0 s($$#ss(" '%&in2 is )# $0++#$) #%s(+##n) 0 in2+#*i#n)s. On# s0("* n0) 0n"1 0""0 )# %0(n)s s)%)#* in % +#$i!# '() %"s0 #%s(+# )# in % +i2) %1. D+1 %n* "i(i* in2+#*i#n)s %+# #%s(+#* *i#+#n)"1.

DRY IN*REDIENTS • F"0(+ %n* s(2%+ %+# #%s(+#* n#s)#* #%s(+in2 $(!s i$ $0# in % s#) 0 9 > $(!,  $(!, > $(!, %n*  $(!<. • S(2%+ 7 %"" !(+!0s# "0(+ %+# #%s(+#* '1 *i!!in2 )# $(!s in)0 )# in2+#*i#n)s (n)i" i""#* )#n "#%/in2 i 0 i) s!%)("%. • F0+ $%&# "0(+ 7 $0n#$)i0n#+@s, in2+#*i#n)s %+# s!00n#* 0n)0 )# $(! )#n "#/#"#* 0.

"IUID IN*REDIENTS • T#s# %+# !0(+#* in)0 s!0()#* 2"%ss #%s(+in2 $(!s !"%$#* 0n % "%) s(+%$#. M#%s(+##n) is +#%* %) #1# "#/#".

SMA"" UANTITIES •  A+# #%s(+#* (sin2 s!00ns #%s(+in2: •  >, , >, , >4 )%'"#s!00n T< • >, , >, , )#%s!00n )< • D+1 in2+#*i#n)s %+# "#/#"#* 0 i) s!%)("%.

Tablespoon 'T(

Teaspoon '/(

S+ORTENIN* OR "ARD • Tis is #%s(+#* '1 !+#ssin2 *0n i+"1 in)0 )# #%s(+in2 $(! )0 %&# s(+# )#+# %+# n0 %i+ s!%$#s.

BRO-N SU*AR • Tis is !%$&#* i+"1 )0 #ns(+# !+0!#+ #%s(+##n). W#n )# $(! is in/#+)#* )# #%s(+#* s(2%+ s0("* +#)%in )# s%!# 0 )# $(!.

BUTTER • Tis n##* n0) '# #%s(+#* in $(!s. On# '%+ 0 '())#+ is %"+#%*1 > $(! s0 i 10( n##*  $(!, (s) *i/i*# )# '%+ in)0 8, > in)0   in)0  %n* s0 0n.

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