INTRODUCTION TO BAKING
Understanding how to bake requires to have a good foundational knowledge of all cooking methods and theory about how food reacts in certain situations. Also the various common combinations that produce excellent results, such as thickening, coagulation, proteins and starches.
These baking lessons are designed to give you the best knowledge for you to apply both at home and professionally.
Flour, sugar, eggs, milk, butter and flavorings are the simple ingredients needed to produce a seemingly endless variety of products, from breads to pastries.
In order to consistently produce quality goods, it is necessary to pay attention to the character and quantity of each ingredient, also to the combination method of the ingredients and to the various cooking methods used.
Unlike a steak in which it can be cut, grilled, roasted, sauced, or braised and continues to be the same steak. Cooking depends on your ability to be precise, accurate and precise.
No amount of cooking or cooking lessons can make you understand this principle because it is a fundamental truth. Learning to cook is a way of thinking, just like anything else .
There are different flours, fats, liquids and sweeteners that all work or function differently.
Bread flour and cake flour are not the same thing, neither are they abbreviated nor butter. Replace one ingredient with another and the results will be completed differently.
DIFFERENT TYPES OF FLOUR
Types Of Flour
Cake flour (7-9.5% protein)
Flour for pastry (7.5-10%)
All-purpose flour (10-13%)
Bread flour (12-15%)
Whole wheat (13-14%)
High gluten (75-80%).