-Folding is a delicate

technique used to mix ingredients

1. Baking- cook (food) by dry heat without (like flour or stiffly whipped egg
direct exposure to a flame, typically in whites) thoroughly into a batter
an oven or on a hot surface. without deflating it.
2. Baking Techniques Folding is done by hand using a
 Creaming method thin rubber spatula or a metal
-This type of recipe will say spoon. Add ingredients to a
things like “cream” the butter and batter in thirds as this helps keep
sugar or “beat the butter and sugar the mixture light.
till pale and creamy”. Cakes made  Separate eggs
using this method will first cream the -There are nifty little gadgets
butter together with the sugar, and specifically made to separate the
then the eggs are added one by one, egg yolk from the egg white on
and finally the flour (which is usually the market. But if gadgets aren’t
added alternatively with a liquid). your thing, you can do this
 Rub in method perfectly well by hand.
-This method is often used in 3. Baking Equipments
bread and pastry making. The
recipe will begin with the
instruction to “run the butter into
the flour”. Baking Pans
 Hot milk method Common sizes are 9” x 5” or 8 1/2” x 4 1/2”.
-This type of recipe calls for Keep in mind that shiny pans reflect heat so
the butter and liquid to be boiled baking time is generally longer. You’ll also get
together before being added to lighter crusts than breads baked in dark pans
the flour. Cupcakes and old that absorb heat. Special pans for French
fashioned hot milk puddings are Breads and other specialty breads are also
made using this method. available.
 Blind bake method
-Pies or tart recipes will ask
you to “blind bake” your pastry. Dough Hook
This means that you need to
The dough hook is used to knead dough with
precook your pastry before
hand or stationary mixers right in the bowl. Use
adding the filling to prevent the
the flat paddle to mix the ingredients, and then
pastry from becoming soggy
switch to the dough hook for the kneading step.
 All in one method
-This one is as easy as,
well, pie. All the recipe
ingredients are mixed Food Processor
together in one go. If you purchase one to mix dough, you’ll find
 Sieve many other uses for it.
-Most recipes will instruct you
to sieve dry ingredients. The
main reason is to add more of
Measuring Spoons and Cups
that all important air to the batter.
Sieved flour will yield a greater Don’t “eyeball” the amount you need. Use
volume (not mass) than non - measuring spoons and cups for accuracy.
sieved flour. Level off dry ingredients with a knife or straight
 Fold edge. Make sure your measuring cup for
liquids is placed on a flat surface.
 Timer
Especially important to measure the resting
Mixing Bowl time of dough precisely.
Any sturdy, 4-quart capacity bowl is fine.

Wire Cooling Rack

Pastry Brush The steam that builds up in the pan can make
This tool makes it easy to apply egg washes bread loaves soggy. A wire cooling rack helps
and thin glazes, and ensures even application. bread cool down when it’s just come out of the
oven.

Plastic Wrap/Kitchen Towel

Keep on hand to cover the dough as it rises. Wooden or Metal Spoon
Plastic wrap should be sprayed with cooking A long handled spoon is required; either wood
spray on the side of the wrap facing the dough. or metal will do.

Rolling Pin 4 . Baking ingedients

If you don’t have a rolling pin, you can use a Yeast
can or other type of cylinder to roll out dough. Yeast is the heart of the bread-making
process. It’s the essential ingredient that
makes the dough rise and gives home-baked
bread its wonderful taste and aroma. Other
Rubber Spatula
ingredients are added to complete the
Because it’s flexible, you can scrape dough reactions that result in a perfectly baked loaf of
from the sides of the bowl without scratching it. hot, crusty homemade bread.

Flour
Ruler
Wheat is the most common type of flour used
Helpful when you need to measure dough after
in bread baking. It includes all-purpose flour,
it has been rolled.
bread flour and whole wheat flour. Wheat is
rich in gluten, a protein that gives dough its
elasticity and strength. When yeast and flour
Serrated Knife are mixed with liquid and then kneaded or
It’s the best for cutting bread. beaten, the gluten forms and stretches to
create a network that traps the carbon dioxide
bubbles produced by the yeast.
Thermometer
When you bake with yeast, it’s crucial that Sweetener
water temperature is accurate. Water that is Sugar adds flavor and rich brown color to a
too hot can kill your yeast. Look for a bread’s crust. Brown sugar, honey, molasses
thermometer with a stainless steel stem, and a and jams may also be used.
dial OR digital readout. Salt
Salt is an important ingredient in bread baking
because it slows rising time allowing the flavor
of the dough to develop, and it adds to the
flavor of the baked product. For best results,
we do not recommend omitting the salt in a
yeast recipe.
Eggs
Eggs add food value, color and flavor to
breads. They also help make the crumb fine
and the crust tender. Eggs add richness and
protein. Some recipes call for eggs to be used
as a wash, which adds color.
Fat
Butter, margarine, shortening or oil add flavor
and make bread tender and moist. Fat slows
moisture loss, helping bread stay fresh longer.
Fat is heated with liquid when using Yeast. Do
not substitute oil for margarine/shortening
unless the recipe calls for it.
 3. Baking Equipments
Clarissa Mae Avila
G12-BPP
Baking Pans Common
sizes are 9” x 5” or 8 1/2” x 4 1/2”. Keep in mind
1. Baking- cook (food) by dry heat without that shiny pans reflect heat so baking time is
direct exposure to a flame, typically in an generally longer. You’ll also get lighter crusts than
oven or on a hot surface. breads baked in dark pans that absorb heat. Special
2. Baking Techniques pans for French Breads and other specialty breads
 Creaming method are also available.
-This type of recipe will say
things like “cream” the butter and sugar
or “beat the butter and sugar till pale
Measuring Spoons and Cups
and creamy”. Cakes made using this
method will first cream the butter Don’t “eyeball” the amount you need. Use
together with the sugar, and then the measuring spoons and cups for accuracy. Level off
eggs are added one by one, and finally dry ingredients with a knife or straight edge. Make
the flour (which is usually added sure your measuring cup for liquids is placed on a
alternatively with a liquid). flat surface.
 Rub in method
-This method is often used in
bread and pastry making. The recipe Mixing Bowl
will begin with the instruction to Any sturdy, 4-quart capacity bowl is fine.
“run the butter into the flour”.
 Hot milk method
-This type of recipe calls for the
butter and liquid to be boiled Pastry Brush
together before being added to the This tool makes it easy to apply egg washes and
flour. Cupcakes and old fashioned thin glazes, and ensures even application.
hot milk puddings are made using
this method.
 Blind bake method Plastic Wrap/Kitchen Towel
-Pies or tart recipes will ask you Keep on hand to cover the dough as it rises. Plastic
to “blind bake” your pastry. This wrap should be sprayed with cooking spray on the
means that you need to precook side of the wrap facing the dough.
your pastry before adding the filling
to prevent the pastry from
becoming soggy
 All in one method Rolling Pin
-This one is as easy as, well, If you don’t have a rolling pin, you can use a can or
pie. All the recipe ingredients are other type of cylinder to roll out dough.
mixed together in one go.

Rubber Spatula
Because it’s flexible, you can scrape dough from
the sides of the bowl without scratching it.
Ruler Sweetener
Helpful when you need to measure dough after it Sugar adds flavor and rich brown color to a bread’s
has been rolled. crust. Brown sugar, honey, molasses and jams may
also be used.
Salt
Serrated Knife Salt is an important ingredient in bread baking
It’s the best for cutting bread. because it slows rising time allowing the flavor of
the dough to develop, and it adds to the flavor of
the baked product. For best results, we do not
Thermometer recommend omitting the salt in a yeast recipe.
When you bake with yeast, it’s crucial that water Eggs
temperature is accurate. Water that is too hot can Eggs add food value, color and flavor to breads.
kill your yeast. Look for a thermometer with a They also help make the crumb fine and the crust
stainless steel stem, and a dial OR digital readout. tender. Eggs add richness and protein. Some
recipes call for eggs to be used as a wash, which
adds color.
Timer Fat
Especially important to measure the resting time of Butter, margarine, shortening or oil add flavor and
dough precisely. make bread tender and moist. Fat slows moisture
loss, helping bread stay fresh longer. Fat is heated
with liquid when using RapidRise® Yeast. Do not
Wire Cooling Rack substitute oil for margarine/shortening unless the
The steam that builds up in the pan can make recipe calls for it.
bread loaves soggy. A wire cooling rack helps bread
cool down when it’s just come out of the oven.

Wooden or Metal Spoon

A long handled spoon is required; either wood or
metal will do.

4 . Baking ingedients

Yeast
Yeast is the heart of the bread-making process. It’s
the essential ingredient that makes the dough rise
and gives home-baked bread its wonderful taste
and aroma.
Flour
Wheat is the most common type of flour used in
bread baking. It includes all-purpose flour, bread
flour and whole wheat flour.