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butters4life
Joined: 06 Dec 2006
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 Posted: Wed Apr 04, 2007 7:22 am Post subject: Baking. |
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So yeah I just placed a banana cake in the oven. It has 30mins and counting until I can ice it (lemon icing :D) and eat its goodness.
So I guess this is a thread about baking and or baked goods. It's something I have started doing more and more recently as I relised just how easy it is to bake alot of cakes etc. They last me the better part of the week and the ingredients are reletivly cheap for the amount of food i get out of it. Also it tastes great!
Baking stories/info/disasters ITT |
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aderack
Joined: 12 Dec 2006
Location: Brooklyn, NY
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| Posted: Wed Apr 04, 2007 7:37 am |
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Here's a question: is anyone really up on the logic of baking? Like what precisely eggs or flour or milk do in a recipe? Because that would be a really interesting discussion: the strategy of baking.
I know egg yolk and mustard tend to work as emulsifiers -- in that they hold together suspensions like oil and water, which don't want to mix. |
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Pijaibros
Joined: 04 Dec 2006
Location: Casino Night Zone
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| Posted: Wed Apr 04, 2007 5:28 pm |
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Like what all the solids and proteins and glutens do in a recipe?
Like why you use low protein flour for cakes? How the gluten in flour coagulates to support the weight of sugar and shortening kind of logic?
How if you use a weak flour you can add more eggs to "toughen" the cake? Formula balance stuff?
I used to be all about baking until diving into chemical knowledge of it, that just scared the baker right out of me. One of those hobbies I wish I was still blissfully ignorant in most of its aspects.
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Gironika
Joined: 05 Dec 2006
Location: Dragon Range
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| Posted: Wed Apr 04, 2007 6:21 pm |
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heh, today I thought about whether I should start baking ... but made pancakes anyway.
Since I love to mess around a bit with recipts, I wonder how much you can do that when it comes to baking?
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another god
Joined: 04 Dec 2006
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| Posted: Wed Apr 04, 2007 7:27 pm |
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| Pijaibros wrote: |
| I used to be all about baking until diving into chemical knowledge of it, that just scared the baker right out of me. One of those hobbies I wish I was still blissfully ignorant in most of its aspects. |
I was actually getting interested when you were talking about what things do inside a cake.
It kind of reminded me of the Magic Schoolbus. Mrs. Frizzle? Right?
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PianoMap
Joined: 05 Dec 2006
Location: victoria, british columbia
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| Posted: Wed Apr 04, 2007 8:01 pm |
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Everything I know of baking I learned from Yakitake Japan.
Anybody wanna try making a natto cake?
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Pijaibros
Joined: 04 Dec 2006
Location: Casino Night Zone
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| Posted: Wed Apr 04, 2007 10:05 pm |
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| another god wrote: |
I was actually getting interested when you were talking about what things do inside a cake.
It kind of reminded me of the Magic Schoolbus. Mrs. Frizzle? Right? |
Here's what little I know about baking ingredients then. It's not much, but enough to sort of get a picture of why adding these things together make a cake. There's entire colleges just centering on this dessery and formulas. I never knew what a crazy world cakes live in. Everything has a balance and order to be prepared in. I'd probably bake more, but being single means a lot of leftovers.
Flour is the primary structure builder in most cakes. Cake/soft flours are made from soft wheats and bread is made from hard wheats. Cake flour usually has a low protein content (like around 7%. Plain/All-purpose has up to 12%). Flour should be the bleached variety because this will help carry more sugar, shortening, and water during mixing. Slight acidity in flour helps soften gluten.
Sugar is used in cake as a sweetener. Sugar is considered a tenderizer because softening action on flour proteins. Sugar lowers the caramelization point of the batter, allowing the cake crust to color at a lower temperature. Sugar helps to retain moisture left in the baked cake after baking thereby keeping the cake moist and edible for several days. The more sugar you put in it, the longer a cake stays fresh. Make sure it dissolves completely in the batter for results.
Shortening incorporates air in the cake batter during mixing. This air helps to obtain volume in the baked cake. It also tenderizes the cake. You must get an emulsion from this and the sugar otherwise your cake may collapse in the center.
Eggs give structure, moisture, flavor, and color to the cake. Their biggest contribution is structure. The proteins in the eggs coagulates during baking and assists the flour as a structure builder. Egg is the only ingredient that can be used to regulate the toughening action in a cake. If a weak flour is used, the eggs can be increased. If the percentage of shortening (a tenderizer) is increased, the eggs must be increased also (for balance). It is important to know the percentages of fat, moisture, and protein content of eggs when balancing cake formulas.
Milk solids have a binding effect on the protein of the flour, thereby increasing the toughness in a cake. A portion of the total solids in milk contain lactose sugar, which caramelizes at a low temperature (270 to 275 degrees F.). It controls crust color. Lactose sugar, along with the proteins in milk, adds flavor to the cake, and helps to retain moisture in the cake. If liquid milk is used in lew of dry milk powder, it will be necessary to know the liquid content of the milk in order to make adjustments to the formula so the formula can be properly balanced.
PROTIP:The various types of milk are composed of the following percentages of components: Fresh whole milk is composed of 8.5 percent solids; 3.5 percent butterfat; 88 percent water. Milk, Dry Whole is composed of 72 percent solids; 26 percent butterfat; 2 percent water. Milk, Solids Nonfat is composed of 97 percent solids; 1.5 percent butterfat; 1.5 percent water.
Leavening Cakes are leavened mainly in three ways. Incorporation of air during mixing, chemically leavened and vapor pressure created in the oven. The manner of leavening depends upon the type of cake being made regarding richness of formula, consistency of batter and baking temperature. Cakes low in water and high in ennriching ingredients get a larger amount of leavening during mixing and require less chemical leaveners than cakes made from lean formulas high in liquids. In addition to leavening the cake, chemical leaveners control the eating qualities of the cake. Excess soda, for example results in an undesirable "soapy taste". Baking Soda is necessary to produce the rich red color in Devils Food Cake. However, one must be careful not to use too much soda in the formula. To produce a chocolate cake having a brown crumb color rather than a red crumb color, baking soda must be left out. Some types of cakes require no chemical leavening. Examples are the Pound Cake and the basic Sponge Cake. These two cakes are leavened entirely by physical means such as air incorporated in the batter during mixing and vapor pressure created during baking. This is the reason why these types of cakes require a longer mixing period and precise control of temperature of the batter during mixing.
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aderack
Joined: 12 Dec 2006
Location: Brooklyn, NY
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| Posted: Wed Apr 04, 2007 10:20 pm |
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| Pijaibros wrote: |
| Like why you use low protein flour for cakes? How the gluten in flour coagulates to support the weight of sugar and shortening kind of logic? |
Yes, but... a step or two back. Like, why do some recipes demand only egg whites or egg yolks? And what's the difference, really, between powder and soda? And how do I make my pancakes more airy?
EDIT: However, the level of detail you provide is fascinating!
Is there much of a practical difference between the use of shortening and well-beaten butter? |
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Predator Goose
Joined: 19 Dec 2006
Location: Oversensitive Pedantic Ninny
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| Posted: Wed Apr 04, 2007 10:33 pm |
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By the way, just wanted to say that I'm a beginner at baking, have so far attempted and to one degree or another, failed at baking a cake three times. I do love the store packaged banana bread mix though. Oh, and I suck at baking chocolate chip cookies, but can't stop trying.
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Red_venom
Joined: 06 Dec 2006
Location: California
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| Posted: Wed Apr 04, 2007 11:05 pm |
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| Lately I've been watching the food network constantly, it makes me want to cook so bad. I've loved to cook since I was really young but I haven't had a complete kitchen for the last few years so I haven't been able to really get crazy, I am stuck living vicariously through food network(And now this thread). |
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Pijaibros
Joined: 04 Dec 2006
Location: Casino Night Zone
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| Posted: Thu Apr 05, 2007 12:40 am |
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| Eric-Jon Rössel Waugh wrote: |
| Like, why do some recipes demand only egg whites or egg yolks? |
The difference between egg whites and yolks is fat and protein content. Egg white is about 90% water and 10% protein. While yolks are 35% fat, 15% protein, and 50% water.
Egg yolks (being rich in fat) can be used as emulsifiers, holding oil or butter in suspension, keeping the two from separating; the classic example of this is mayonnaise. Egg yolks also act as a binding agent in stuffing, fish cakes, and burgers, holding the surrounding ingredients together.
Egg whites are used in foods such as soufflés and meringues. When cooked, they expand and increase the volume of whatever they are mixed with. The use of egg whites in sorbets and other cold treats has a stabilizing effect, minimizing the formation of ice crystals. You can see this expansionfor yourself by whisking egg whites. As more air is let in, the mixture rises and the proteins get stiffer as they lose their elasticity.
| Eric-Jon Rössel Waugh wrote: |
| What's the difference, really, between powder and soda? How do I make my pancakes more airy? |
The only difference I know of is that Baking Soda is pure sodium bicarbonate which makes it a base. Baking Powder is already premixed with cream of tartar so that makes it neutral.
Baking powder can be used in place of baking soda, but not vice versa. Since baking soda includes no acid, it won't work in recipes where baking powder is called for without some kind of adjustment. You can make your own baking powder by mixing two parts cream of tartar to one part baking soda.
To make better pancakes use baking soda (basic) and buttermilk (acidic) to balance out the flavors. Whipped egg whites and sifted flour would also make your pancakes more airy. More air is incorporated into these ingredients when you whisk/sift them.
| Eric-Jon Rössel Waugh wrote: |
| Is there much of a practical difference between the use of shortening and well-beaten butter? |
Not really. The only difference is flavor and butter is king in that department.
Shortening has a neutral flavor and I usually substitute lard in its place. It's just what I grew up with and am used to it.
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falsedan
Joined: 13 Dec 2006
Location: San Francisco
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| Posted: Thu Apr 05, 2007 12:47 am |
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| Red_venom wrote: |
| Lately I've been watching the food network constantly |
Have you seen Good Eats? I haven't! It sounds interesting , with custom-made implements & explaining the background behind the foodstuffs.
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Red_venom
Joined: 06 Dec 2006
Location: California
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| Posted: Thu Apr 05, 2007 2:07 am |
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| falsedan wrote: |
| Red_venom wrote: |
| Lately I've been watching the food network constantly |
Have you seen Good Eats? I haven't! It sounds interesting , with custom-made implements & explaining the background behind the foodstuffs. |
Yeah its the primary show I try to catch. I've made a few things featured on it and they all have turned out wonderfully. Marinated kebabs and cous cous is like my new favorite dish to cook since I do have access to a charcoal grill and stove.
It's a hella entertaining show though and there are just a zillion episodes. Try to catch his two parter on Filet Mignon if you can, it's incredible! |
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aderack
Joined: 12 Dec 2006
Location: Brooklyn, NY
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| Posted: Thu Apr 05, 2007 4:07 am |
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| Pijaibros wrote: |
| The only difference I know of is that Baking Soda is pure sodium bicarbonate which makes it a base. Baking Powder is already premixed with cream of tartar so that makes it neutral. |
So powder is (in effect) just a neutralized version of soda, for the sake of flexibility? That's really interesting.
It seems just about everything starts with an emulsion of sugar and butter (or equivalent), supported by egg yolk. It's almost like every dessert begins with frosting. |
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extrabastardformula
millmuck holecutter
Joined: 01 Jan 2007
Location: The Nearest Faraway Place
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| Posted: Thu Apr 05, 2007 4:31 am |
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| Eric-Jon Rössel Waugh wrote: |
| Pijaibros wrote: |
| The only difference I know of is that Baking Soda is pure sodium bicarbonate which makes it a base. Baking Powder is already premixed with cream of tartar so that makes it neutral. |
So powder is (in effect) just a neutralized version of soda, for the sake of flexibility? That's really interesting.
It seems just about everything starts with an emulsion of sugar and butter (or equivalent), supported by egg yolk. It's almost like every dessert begins with frosting. |
If you use the creaming method. There's also the muffin method, the sponge method, biscuit method and a couple others.
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aderack
Joined: 12 Dec 2006
Location: Brooklyn, NY
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| Posted: Thu Apr 05, 2007 6:24 am |
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Yeah, I cream all over.
What are the others? I guess I can ask my cat about the muffin method. |
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extrabastardformula
millmuck holecutter
Joined: 01 Jan 2007
Location: The Nearest Faraway Place
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| Posted: Thu Apr 05, 2007 12:46 pm |
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Biscuit method involves sifting the dry ingredients together then cutting bts of the fat in with your fork until the dough consists of lumps the size of peas and then adding liquid to bind. This creates a crumbly texture with large bubbles you normally don't get with lower protein flour because the fat leaves gaps as it melts and in the case of butter, water content creates steam.
Muffin method is simple adding all the wet ingredents to all the dry and incorporating.
Sponge escapes me at the moment, but the main thing about it is the sugar ges beaten into the egg yolks, and melted fat gets tempered into the yolks. Then the dry ingredients, and finally the whites are beaten till stiff and folded in just before baking.
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aderack
Joined: 12 Dec 2006
Location: Brooklyn, NY
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| Posted: Thu Apr 05, 2007 12:52 pm |
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| Are there examples where each of these would be useful? Is that the American or British "biscuit"? |
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extrabastardformula
millmuck holecutter
Joined: 01 Jan 2007
Location: The Nearest Faraway Place
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| Posted: Thu Apr 05, 2007 1:23 pm |
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It's American "Biscuit" and it make for a good shortcake or scones.
Muffin method works well for a cake that has mix in stuff or when you want a pouable batter to work with. Carrot cake is the prime example of a muffin.
And sponge cake is sponge cake. I can go through my books after work if you need more info or if you have any specific questions.
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butters4life
Joined: 06 Dec 2006
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| Posted: Thu Apr 05, 2007 4:13 pm |
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| Predator Goose wrote: |
| By the way, just wanted to say that I'm a beginner at baking, have so far attempted and to one degree or another, failed at baking a cake three times. I do love the store packaged banana bread mix though. Oh, and I suck at baking chocolate chip cookies, but can't stop trying. |
Try this recipe, as far as I can tell it's impossible to fail at...
You need:
Cake tin.
125grm unsalted butter
¾ cup castor sugar
1 egg lightly beaten
1 tbls vanilla essence
2 ripe bananas
1 ½ cups plain flour
1 teaspoon bicarb soda
¼ cup milk
Method:
Pre heat oven at 180 degrees
Cream butter and sugar
Add egg and vanilla.
Stir mashed bananas into cream sugar
Sift plain flour, and bi carb soda into mix
Gradually stir with milk
Bake 30-35 minutes |
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Victor
Joined: 07 Dec 2006
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| Posted: Thu Apr 05, 2007 4:44 pm |
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| Guys Good Eats is probably the best show on television. |
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skonrad
Joined: 05 Dec 2006
Location: Vizzyvancizzouver
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| Posted: Thu Apr 05, 2007 5:28 pm |
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| I love Good Eats! I want to get the DVD set. |
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another god
Joined: 04 Dec 2006
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| Posted: Thu Apr 05, 2007 10:37 pm |
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| Victor wrote: |
| Guys Good Eats is probably the best show on television. |
Tyler Florence's Ultimate show is really good. And Bobby Flay's throwdown is on par with Good Eats, though it has different strengths. Probably the best food show isn't even on Food Network. No Reservations on Travel Channel is probably 30 thousand times better. Tony Bourdain helped start Food Network, but he jumped ship when FN started to suck. :-\
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Red_venom
Joined: 06 Dec 2006
Location: California
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| Posted: Thu Apr 05, 2007 10:47 pm |
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I dont like that Tony Bourdain dude. Just something about him.
Bobby Flays throwdown is tight though, i love food challenges. |
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