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Mixing Method

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Lopez Leonica
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10 views32 pages

Mixing Method

Uploaded by

Lopez Leonica
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Baking has become not just a favorite past

time or hobby but a highly profitable


business of many. Preparing bakery products
requires no trick. It needs adequate mastery
of the process in baking.
Claudia Alves Bailey Dupont
Presentations are Presentations are
communication tools communication tools
that can that can

Dani Martinez Cahaya Dewi


Presentations are Presentations are
communication tools communication tools
that can that can
Dough used in baking bread is classified into
Lean Dough. two: Rich Dough.
Lean dough. The basic ingredients for bread which includes flour,
yeast, salts, a little sugar, and shortening make up the lean dough.
This dough is made into pan de sal, pan Americano, French bread
and other crusty bread varieties.
Rich dough. Contains butter, nuts, fruits, eggs, and
condiments. Milk is also used and more sugar. This dough is
used in making rolls, coffee cakes and sweet bread varieties.
Straight Method- Sponge and Dough Method-

this method combines all this method mixes part of the


the ingredients together at liquid, flour, and all of the yeast
one time to make the dough to make a soft mixture, set
and is kneaded and set aside to rise until bubbly.
aside to rise.
1. It is large for its 3. It has a fine and even grain,
weight, well-rounded elongated cells, and thin cell
top and free from cracks wall making the crumb smooth,
and bulges. soft, elastic, and creamy white
with a silken sheen.
2. The crust is thin with an
even golden-brown color. 4. It does not crumble easily.

5. It has a sweet and nutty odor, not sour.


1. Creaming- rubbing one or
two ingredients in a bowl
with the help of a wooden
spoon or electric mixer to
make a soft, fluffy mixture
2. Cutting in- mixing fat and
flour with the use
of a pastry blender or two
knives in a scissor-like
manner.
3. Folding- this is working
with two ingredients very
gently to retain air in the
mixture. It involves
beaten egg white or
whipped cream to reduce
crudely and a batter type
mix
4. Cut and fold- a
combination of two
motions cutting vertically
through the mixture and
turning over and over by
gliding the spoon or
rubber scraper across the
bottom of the mixing
bowl.
5. Beating- it is done to
incorporate air in the
mixture by mechanical
agitation. It could be done
with the aid of special
gadgets like wire whisk,
egg beaters, or electric
mixer.
6. Stirring- often done
with wooden spoon
rotating through a
mixture until the
ingredients are
combined.
7. Whipping- it is a
process of beating eggs
and cream to fill them
with air and to make
thick and fluffy.
8. Sifting- it is the
process of separating
coarse particles in the
ingredients by passing
through sieve.
9. Kneading – folding,
rolling, and stretching
of flour mixture to
develop gluten
YEAST BREAD – refers to bread that uses yeast
as leavener. The yeast causes
the formation of carbon dioxide gas through
fermentation of the sugars in the
bread dough.
Lean-yeast dough–made by basic ingredients such as flour,
water, yeast, salt, and shortening which makes a crusty
textured high-gluten yeast bread.
Examples: French bread, baguettes, bread sticks, pan de
sal, pizza crust
Rich-yeast dough – has added ingredients such as sugar, milk,
shortening, and eggs. This combination of ingredients makes a
very soft textured yeast bread when baked. Dried fruits, nuts,
seeds, and flavor extracts are sometimes added to put variety to
this bread.
Examples: Ensaymada, cheeseroll, cinnamon roll, raisin bread
Soft-yeast dough – makes soft and lean but not crusty baked
products. A lesser amount of sugar and fat are used as well.

Examples: Soft dinner rolls, hamburger, hotdog buns, pan de


monggo, pan de coco, egg pan de sal and other soft textured
breads.
Quick bread is classified according to the proportion of liquid
and flour.
• Pour or thin batter – batter that can be poured in steady stream
and is usually prepared using 1 ½ to 2 cups liquid to 2 cups flour.
Quick breads of pour or thin batter type are popovers,
griddlecakes, and waffles.
• Drop batter or stiff – pours in heavy drop which is
usually in the ratio of 1 cup liquid to 2 cups flour.
Quick breads of drop batter or stiff batter 13 type
include muffins, cakes, fritters, biscuits, cookies, and
fruit and nut loaves.
• Soft dough – sticky and can be rolled and
cut easily. It usually uses ¾ cups liquid to 2
cups flour. Soft dough includes scones,
doughnut and some biscuits.

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