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Sugar provides sweetness and flavour, browns
the crust and produces food for the yeast.
White sugar, brown sugar, honey and golden
syrup are all suitable to use. When using
honey or golden syrup it must be counted as
additional liquid.
Powdered milk and milk products enhance the
flavour and increase the nutritional value of
bread. Powdered milk is convenient and easy
to use.
Salt is an important ingredient in bread
making. In the dough, salt increases water
absorption, improves kneading, strengthens
the gluten development and controls
fermentation of the yeast which results in
improved loaf shape, crumb structure, crust
colour, flavour and keeping qualities. As salt
inhibits the rising of bread be accurate when
measuring.
Fat adds flavour and retains the moisture.
Vegetable oils such as sunflower, canola,
etc. can be used. Butter or margarine can be
substituted for oil in recipes but may give a
yellow coloured crumb.
Yeast is used as the raising agent for the breads
and requires liquid, sugar and warmth to grow
and rise. Before using dried yeast always check
the use by date, as stale yeast will prevent the
bread from rising.
Water If using water in cold climates or from
the refrigerator, allow water to come to room
temperature. Extremes of hot or cold water will
prevent the yeast activating.
Eggs can be used in some bread recipes and
provide liquid, aid rising and increase the
nutritional value of the bread. They add flavour
and softness to the crumb and are usually used
in sweeter types of bread.
Other ingredients such as fruit, nuts, chocolate
chips, etc., required to remain whole in the
baked bread, should be suspended in the
dough. These ingredients should be gradually
added during the kneading and before the
dough rises for the first time.
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TIPS FOR BETTER CAKE &
PASTRY MAKING
• Check the ingredients and read the recipe
before starting to bake.
• Measure ingredients accurately. Weighing is
more accurate than measuring by volume.
• Preheat oven before starting recipe
preparation, this will ensure the correct
temperature is achieved before baking starts.
• Temperature and cooking times may vary
with some ovens so adjust accordingly.
If using a fan forced oven, reduce the
temperatures in the recipes by 10–20°C.
• When mixing, start the mixer at a lower speed
then gradually increase to the recommended
speed in the recipe especially when adding
dry ingredients.
• When using smaller quantities turn off the
mixer from time to time and scrape the bowl
with a spatula.
• Ensure beaters and mixing bowl are clean,
dry and free of fats when whipping egg
whites as these will impede aeration.
• Lightly grease trays and cake pans with
melted butter, oil or an oil spray and line
with non-stick baking paper; this will make
removing your baked goods easier.
• Butter should be softened to room
temperature to make creaming butter and
sugar easier.
• Keep surfaces and ingredients chilled when
making, handling or rolling out pastry. Butter
for pastry making should be kept refrigerated.
• Avoid stretching pastry when rolling out as
it will shrink when baking. Use light, even
strokes in one direction and avoid pressing
down hard on the rolling pin. Where possible,
rest pastry in the refrigerator before baking.
• Eggs and egg whites should be at room
temperature. Adding room temperature eggs
to cake mixes will also prevent curdling of the
butter mixture.
• Separate eggs individually into another
container before adding to other ingredients
to avoid potential spoilage.
5/8/20 12:37 pm
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