FOOD – 2 (TLE 11)
(Baking)
(Baking)
Baking
- is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers.
Bread
- is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds).
Major:
1.Flour – basic ingredients in baking products. 2.Liquids – water, milk 3.Sugar – better quality dough ( granulated, brown ) 4.Eggs – an important and costly ingredient in baked products. 5.Shortening – margarine, lard, butter 6.Leavening Agents – baking soda, baking powder
Minor:
1.Salt 2.Flavoring 3.Spices 4.Seeds 5.Cocoa / Chocolate
I PICK IT!! My Best Project
A sample Recipe:
Ingredients:
700 g flour(1st class)
300 g soft flour
15 g salt
120 g white sugar
100 g vegetable shortening
100 g whole eggs
10 g instant yeast
420 g water
150 g softened butter
½ c cooking oil
200 g white sugar (toppings)
Procedure:
Sprinkle all the yeast in half of the water. Leave 10 to 15 minutes until dissolve and frothy. To the bread flour, add the yeast solution and the remaining water and mix just enough to form coarse and slack dough called sponge. The mixing should take you 10 to 15 minutes complete. Cover with a clear cloth or any suitable covering material and allow to rise until double in size for about 60 minutes. At the end of 60 minutes break up by hand the risen sponge and set aside. In separate bowl, using a wire whip, blend together until smooth salt, sugar, and whole eggs into this mixture. Add broken sponge and soft flour. Stir slightly and turn the dough into a slightly floured work surface,Cup up into 25 pieces each one averaging about 60 to 65 grams. Round up loop and arrange the pieces on a clear greased portion of the working table. Arrange the dough pieces close to each other and brush each dough liberally with cooking oil. Allow to rest for about 20 minutes. Stretch the rolled up dough about 12 – 15 inches long. Arrange properly 12 shaped dough on the baking sheet to allow dough expansion during baking. Allow to rest dough in pieces in a proofing rack for about 1 to ½ hours or until they are all well risen. Bake in 350 degree F oven for about 15 to 20 minutes or until pieces are evenly baked and golden brown. Immediately remove from the oven and allow cooking. When cook, brush surface of each product with softened butter or table margarine and roll into sugar. Serve.
Reasons Why I pick this one as my Best Project?
I choose this one as my best project for many reasons. Baking breads is part of our performancebase examination, I don't have any problem regarding with baking breads. Baking ensaymada is really difficult, because unlike other breads you will mix all the ingredients immediately, then after knead then you may proceed in proofing. I really face difficulties baking this ensaymada bread, thankfully I have a good partner who is very good in kneading and forming ensaymada's. We successfully bake the ensaymada, unfortunately the result is really bad. We follow the procedure correctly but the problem is the flour that we used.
Supposedly, We should use bread flour/first class flour instead we didn't notice that we use all purpose flour. Our instructor tell us that we need to repeat baking breads, and it is late at night already. I really want to cry at that moment, because I'm tired and again we will spend money for the new ingredients for the ensaymada. As what our instructor tell us, we really repeat baking ensaymada breads, and finally we bake good products.
Bread
- is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds).
Ingredients of Bread:
Major:
1.Flour – basic ingredients in baking products. 2.Liquids – water, milk 3.Sugar – better quality dough ( granulated, brown ) 4.Eggs – an important and costly ingredient in baked products. 5.Shortening – margarine, lard, butter 6.Leavening Agents – baking soda, baking powder
Minor:
1.Salt 2.Flavoring 3.Spices 4.Seeds 5.Cocoa / Chocolate
I PICK IT!! My Best Project
A sample Recipe:
Special Ensaymada
Ingredients:
700 g flour(1st class)
300 g soft flour
15 g salt
120 g white sugar
100 g vegetable shortening
100 g whole eggs
10 g instant yeast
420 g water
150 g softened butter
½ c cooking oil
200 g white sugar (toppings)
Procedure:
Sprinkle all the yeast in half of the water. Leave 10 to 15 minutes until dissolve and frothy. To the bread flour, add the yeast solution and the remaining water and mix just enough to form coarse and slack dough called sponge. The mixing should take you 10 to 15 minutes complete. Cover with a clear cloth or any suitable covering material and allow to rise until double in size for about 60 minutes. At the end of 60 minutes break up by hand the risen sponge and set aside. In separate bowl, using a wire whip, blend together until smooth salt, sugar, and whole eggs into this mixture. Add broken sponge and soft flour. Stir slightly and turn the dough into a slightly floured work surface,Cup up into 25 pieces each one averaging about 60 to 65 grams. Round up loop and arrange the pieces on a clear greased portion of the working table. Arrange the dough pieces close to each other and brush each dough liberally with cooking oil. Allow to rest for about 20 minutes. Stretch the rolled up dough about 12 – 15 inches long. Arrange properly 12 shaped dough on the baking sheet to allow dough expansion during baking. Allow to rest dough in pieces in a proofing rack for about 1 to ½ hours or until they are all well risen. Bake in 350 degree F oven for about 15 to 20 minutes or until pieces are evenly baked and golden brown. Immediately remove from the oven and allow cooking. When cook, brush surface of each product with softened butter or table margarine and roll into sugar. Serve.
Our Finished Product
Reasons Why I pick this one as my Best Project?
I choose this one as my best project for many reasons. Baking breads is part of our performancebase examination, I don't have any problem regarding with baking breads. Baking ensaymada is really difficult, because unlike other breads you will mix all the ingredients immediately, then after knead then you may proceed in proofing. I really face difficulties baking this ensaymada bread, thankfully I have a good partner who is very good in kneading and forming ensaymada's. We successfully bake the ensaymada, unfortunately the result is really bad. We follow the procedure correctly but the problem is the flour that we used.
Supposedly, We should use bread flour/first class flour instead we didn't notice that we use all purpose flour. Our instructor tell us that we need to repeat baking breads, and it is late at night already. I really want to cry at that moment, because I'm tired and again we will spend money for the new ingredients for the ensaymada. As what our instructor tell us, we really repeat baking ensaymada breads, and finally we bake good products.
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