The Formality Of Baking
Baking is a method that requires meticulous concentrating which can be joyous as well as frustrating. In order to understand baking it is necessary to grasp the basics. To understand the basics is practicing and conditioning yourself the proper methods of doing so. One of the easiest dough to assemble is the straight dough method, which is a combination of water, yeast, sugar, milk solids, butter and salt. The salt is added last because it inhibits the growth of the yeast. All of the ingredients are mixed in a mixing bowl”(Gisslen, p68, ch4). The straight dough method is a starter point to making dough. There are many varieties to dough that require different attention. Lean dough requires a lesser amount of fat and sugar and therefore it is the leanest of all bread products. The types of breads that have fewer amounts of fat and sugar are French, Italian, Kaiser rolls, and pizza bread”(Gisslen, p66, ch4). There are dough’s with a higher fat content which provide a taster result. The short dough has a very high fat content. The short dough consist of having flour, sugar, and fat which makes the product such as a cookie or a pastry very crumbly and tender”(http://www.bakingterms.com, 5/24/2005). There are many people who love croissants and Danish pastry’s. To make a croissants or Danish pastry there needs to be a rolled in fat dough method. The rolled in fat dough method is when fat is incorporated into the dough in many layers by using a rolling and folding procedure. By alternating the layers of fat and dough it gives the baked product a flaky texture”(Gisslen, p66, ch4). Pies are a desert favorite. Making a pie depends on what kind of filling is used. A pie can have a Pumpkin, squash, even sweet potato filling. A pie that includes fruits such as apple or blueberries is best to consider the cooked juice method. The cooked juiced method is when the gel is made separately by cooking fruit juice, water, and sugar with starch. The gel is mixed in with the fruit, this method is used when the fruit requires little or no cooking before filling”(Gisslen, ch11, p243). Corn starch is important to cream pies because it sets up into a firm gel that holds it’s shape when sliced, also it may be used for fruit pies as well”(Gisslen, p242, ch11). To make sure that a pie is stable it is ...
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...used for cutting and portioning dough and scraping tabletops”(Gisslen, p26, ch2). The pieces of dough are then put onto a baking pan with parchment paper, also called baking paper or silicone paper. It is non-stick, fit’s standard sheet pans and eliminates the need for greasing the pan”(Gisslen, p27, ch2). The dough is ready to be put through a docking and venting procedure. The docking and venting is a piercing or perforating pastry dough before baking in order to allow steam to escape and avoid blistering”(Gisslen, p73, ch4). The baking time is when the dough goes through it metamorphosis. Before the baking process it’s great for perception to give the bread an egg wash, which gives it a glossy and shiny appearance making the brown crust seem irresistible. The most important change is the oven spring, which is rapid rising in the oven due to production and expansion of trapped gases due to the heat. The yeast is killed when the temperature reaches one hundred and forty degrees Fahrenheit”(Gisslen, p72, ch4). When the bread is finished from baking, the outside should have formed a brown shiny crust and the inside very soft and appetizing. And then the party begins. Bon Appetite.
Step1-Put the pie tins or tin bread molds in the freezer to get them cold.
have to bake, cool, and fill the roll with its filling, and you will have a total masterpiece.
...alt are added in order to reduce the baking time and give greater yield to the quality and rise of bread. Thus when the hypothesis was stated, increased detection of CO2 gas was expected to increase rapidly with added amounts of sugar and salt.
"Origin of a Dish: What Was So Great About Sliced Bread Anyway." Four Pounds Flour. N.p., 13 Mar. 2012. Web. . .
The purpose of this paper is to compare and contrast deep dish pizza vs. thin crust pizza.
of merely a few pieces of bread sprinkled in salt or dipped in wine, and with a
From all historical accounts, it seems that fruit pies as we now know them were invented by the Pennsylvania Dutch. Women in the southeastern counties of the state made delicious, crispy pies encasing every fruit in the region. “It may be,” states Frederick Klees, “that during the Revolution men from the other colonies came to know this dish in Pennsylvania and carried this knowledge back home to establish pie as the great American dessert” (191). Additionally, this pie gained popularity at the triumphant end of the war and the beginning of our country. The recipe migrated north, farmer’s wives learned to make this more involved pie, and consumption swelled. Colonists loved pie so much they ate it for every meal, but, notably, not every farmer could afford it. Thus, pies evolved into a symbol of status. Thomas Jefferson made his own recipe, Ben Franklin grew prize apples in his backyard for his pies, and Martha Washington even served this dessert at diplomatic dinners! Indeed it is the fruition of this unique, thick, two-crusted apple pie, rather than the thin, one-crust English pie, in which we invest our pride. Ever wonder why July 4th parties are marked by apple pies? It’s a carryover from first Independence Day celebrations when the apple pie was at its peak importance to Americans.
“The Cooking Enigma,” by Richard Wrangham seeks to find the role of cooking in human evolution. The author begins by introducing a view that cooking is insignificant and has no influence on evolution. The alternate view is that cooking is important and led to several biologically defining features of humans, such as small guts, small teeth and slow life histories. Both views agree that cooking improves food nutrionally and makes it easier to eat and digest. Digestion consumes a lot of energy, especially when digesting hard food. Cooking may speed and ease digestion, although further experiments are needed. This may be vital, because minor dietary changes have far-reaching effects. To illustrate, the author offers an example comparing chimpanzees and gorillas. Both are frugivores and can supplement their diet with fibrous foods. However, gorillas can live solely on fibrous foods, while chimps cannot due to digestive and dental adaptations. This difference has impacted the ability to live in diverse environments for chimps and gorillas. It is possible that the need to rapidly develop d...
After the dough is shaped, it is cooked using hot oil or fat. This oil is at a much higher temperature than that used to bake cookies. The dough is then cooked to produce a golden-brown crust on the outside while still maintaining a soft core. Sugar may then be applied. This consists of little more than putting sugar and flavoring on the outside of the doughnut in the form of icing, powered sugar, or a glaze which is which is a shell of sugar coating the doughnut. Cake doughnuts are also produced this way using fewer eggs to give them a less airy, more cake-like texture. Adding fruit or nuts to the dough before cooking can change this process, or jelly or custard may be added after cooking through injection.
Another short of dish with pastry recommended for trying out is pasztecik which is made of deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialized bars as a fast food or homemade.This is a unique specialty that can only be found in Szczecin, the third largest city of Poland. One piece of pasztecik cost about 3-5 USD.
When I first learned to cook about six years ago, there were no magazine articles or books in bookstores explaining how to cook; there were only cookbooks with recipes for one to decipher. Today, the articles and books that explain how to cook are minimal. Not everyone can compete with Julia Child in cooking gourmet food with the menu devised in our minds without referring to cookbooks, but many of us can learn to cook effectively. A step-by-step process should be followed to learn how to cook successfully.
Traditions are reflections of beliefs, superstitions and the personality of a family. I stop short of saying that they are the soul of a family because my family can no longer celebrate these traditions, but the spirit of my family continues to be an integral part of my life, despite the distance that sets us apart. The soul of my family remains unharmed from the miles that deprive us of the opportunity to celebrate common traditions. Regardless of how far we are apart, there is one tradition that can overcome any lengthy amount of distance, and that is my Aunt Millie’s Cinnamon-pecan rolls.
So mixing these two together in a simple, healthy pie recipe can bring good things. Since the 2 are tarts, it’ll need sugar and butter to balance the flavors.
Croissants are buttery and flaky viennoiserie pastry named for its unique shape. These are made of layered yeast-leavened dough, which is layered with butter, rollded and folded several times, and lastly rolled into a sheet in a technique called laminating.
Cooking Terms and What They Mean is meant to teach simple cooking terms in the most straightforward way possible. The film teaches a portion of cooking terms in the most effective way possible to reach an uneducated audience. Viewers can instantly learn how to accomplish common cooking terms through watching this video. This video targets women that know little to nothing when it comes to cooking and baking. It’s intended to educate women on cooking terms that are commonly used. Although, Cooking Terms and What They Mean is effective, there points throughout the film that detract from its stated purpose.