Basic Steps in Breadmaking 1. Dissolveyeast in warm water with a little sugar. l1P~f IM~ ~ a. For yeast to be activated, it needs moisture, warmth and a little sugar to feed on. 2. Add the remaining ingredients and mix to form a dough. a. Mixingcan be done in 2 ways; the straight-dough method and the sponge method. On the straight-dough method, all the ingredients are mixed together and there is no initial fermentation. In the sponge method, there is a preliminary fermentation on the yeast, water and part of the flour, after which the remaining Ingredients are added. 3. Knead the dough until it is smooth and elastic. a. Using your hand or the mixer, manipulate the dough with rhythmic pressure until the gluten has developed and the dough has become elastic with blisters forming at the surface. Over kneading is not likely to happen if kneading is done by hand, but it is possible in machine mixing. b. Dough that is over kneaded with produce bread of small volume and weak crumb while a dough that lacks kneading will produce bread that is heavy, in small volume and compact. 4. Cover the dough and let rise until double in bulk~ a. This is called fermentation and it is when yeast produces carbon dioxide gas to make the dough light and porous. Keep the dough in a greased bowl covered with a damp cloth to prevent drying out. To test if dough has fermented, press 2 fingers into the dough. If the indentation remains then it has risen enough. 5. Punch down the risen dough. a. Push your fist into the center of the dough, bring the edges towards the center and then turn over. This is done to expel extra carbon dioxide gas and to break up large air spaces. This way there is also redistribution of the yeast and other ingredients. 6. Shape dough into desired sizes and forms. a. After punching down and before shaping, the dough can first be rested so it willbe easier to handle. For uniformity and accuracy, dough can be weighed according to desired size. When putting the dough into the pans, make sure there is enough space for the second rising. 7. Proof the shaped dough. a. The shaped dough are again covered and allowed to rise until double in volume. At this stage, the dough regains the gases lost insuring a light product. 8. Bake the bread until done. a. The bread is baked in a preheated oven until its inside is dry and the top is golden brown. To test if bread is done, remove it from the pan. If it slips out easily then it is baked. It is also done when you hear hollow sound when you tap the bottom of the bread. Alsotry pressing the bread down, if its springs back to the original shape then it is ready. 1
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Basic Steps in Breadmaking
1. Dissolveyeast in warm water with a little sugar. l1P~f IM~ ~a. For yeast to be activated, it needs moisture, warmth and a little sugar to feed on.
2. Add the remaining ingredients and mixto form a dough.a. Mixingcan be done in 2 ways; the straight-dough method and the sponge method. On
the straight-dough method, all the ingredients are mixed together and there is no initialfermentation. In the sponge method, there is a preliminary fermentation on the yeast,water and part of the flour, after which the remaining Ingredients are added.
3. Knead the dough until it is smooth and elastic.a. Using your hand or the mixer, manipulate the dough with rhythmic pressure until the
gluten has developed and the dough has become elastic with blisters forming at thesurface. Over kneading is not likely to happen if kneading is done by hand, but it ispossible in machine mixing.
b. Dough that is over kneaded with produce bread of small volume and weak crumb while adough that lacks kneading will produce bread that is heavy, in small volume andcompact.
4. Cover the dough and let rise until double in bulk~a. This is called fermentation and it is when yeast produces carbon dioxide gas to make the
dough light and porous. Keep the dough in a greased bowl covered with a damp cloth toprevent drying out. To test if dough has fermented, press 2 fingers into the dough. If theindentation remains then it has risen enough.
5. Punch down the risen dough.a. Push your fist into the center of the dough, bring the edges towards the center and then
turn over. This is done to expel extra carbon dioxide gas and to break up large airspaces. This way there is also redistribution of the yeast and other ingredients.
6. Shape dough into desired sizes and forms.a. After punching down and before shaping, the dough can first be rested so it willbe easier
to handle. For uniformity and accuracy, dough can be weighed according to desired size.When putting the dough into the pans, make sure there is enough space for the secondrising.
7. Proof the shaped dough.a. The shaped dough are again covered and allowed to rise until double in volume. At this
stage, the dough regains the gases lost insuring a light product.8. Bake the bread until done.
a. The bread is baked in a preheated oven until its inside is dry and the top is goldenbrown. To test if bread is done, remove it from the pan. If it slips out easily then it isbaked. It is also done when you hear hollow sound when you tap the bottom of thebread. Alsotry pressing the bread down, if its springs back to the original shape then it isready.
1
INGREDIENTS IN BREAD MAKING
1 - FLOUR
WHEAT FLOUR - in defined as a food made from the grinding and sifting of cleaned wheat.
There are 3 kindsof Wheat Flour: ~ N J-Afl ~ ~j-J- ~ 1.
2.Bread Flour- is also called Hard Flour.
All-Purpose Flour - is also called FamilyFlour, General Flour or Party Flour, it is usedto substitute for either bread or cake, leaveningagent like yeast is used to producethe necessary gas to develop unto dough.Cakeflour- is also calledSoft Flour.A chemical-leaveningagent like bakingpowderand bakingsodachangedto take products.
J~ dti<fJ 3.
2 - LIQUID- water or milk
1. It is the cheapest ingredients in bakedproducts. It is important in making of doughbecause of it role in converting the flour protein into gluten.
2. It controls consistency and temperature (warm or cool) of dough.3. It dissolves salt suspends and distributes non-flour ingredients evenly in order for
complex every matics activation and chemicals changed to take place.
3 - SHORTENING- is a fat whichwhen addedto flourmixture increase tenderness. Makebread products improve flour, better volume of baked products.
4 - SUGAR
Is a sweetsoluble,crystallineorganiccompoundthat belongsto the carbohydrategroup offoods.Theyare the simplestof the digestiblecarbohydrates.
Effects of sugar on baked products and on dough properties1. Increased dough development2. Makesthe color of the crust riches3. Improves nutritive value, and aroma of the product4. Makesthe bread more tender5. Increases the volume of the loaf
5 - EGGS
Are essential and costly ingredients bakery products specially in cakes rich sweet dough.
2
Usesof eggs in baking1. Thickening agent in foods2. Binding agent
Eggs have a high nutritional value and contribute a lot to the value of products as in foods.
6 - LEAVENINGAGENT
Is a gas addedor producedduring the mixingand/or heatingof a batter or do allowingthemixtureto risemakingthe productlight and porous.
Yeast - A single celled plant that reproduces through budding which is capable oftransformingsugarto alcoholand carbondioxidein a processknownas fermentation.
Two main roles of yeast in bread making
1. To lighten or raise the dough thereby improving greatly its ultimate palatability.2. To contribute to the aroma and flour of the bread.
Chemical Leavening Agent
1. Baking~a - Liberatescarbondioxidebut in the processa residueof washingsodais left in the cakeimpartingdark colorand unpleasanttaste to the cake.
2. Bakingpowder
7 - SALT - is used should be clean and refined.
1. It makes the flavor of other ingredients.2. Removesthe flatnessor lackof flavor in other food materials.3. Helpscontrols yeast action and controls the rate of fermentation.4. Increase gluten strength on a dough.5. Helps in preventing the formation and growth of undesirable bacteria in yeast-raised
doughs.
8 - FLAVORINGS- (Optional) Flavoringand coloring are oftenly used as supplement.Avoidusingtoo muchflavor. Mayresultto undesirablecharacteristicsof bakedproducts.
Three methods in mixing dough
1. Straight dough methods - mixture of dry yeast and lukewarm water & let it rise for 10min.
2. Spongedoughmethod- A part of the flour is includedin yeastmixture.
3
Two kinds of yeast dough
1. Lean dough - Are made of just basic ingredients flour, sugar, liquid, shortening yeastand salt.
Bread for Sweet dough or Rich dough
1. Ensay mada soft as a feather2. Ensay mada supreme3. Potato Roll4. Cheese Roll5. Hot dog Roll6. Cinnamon Roll7. Swedish Tea Ring
Two kinds of Dough
1. Quickdough - Leavening agent used is baking powder & baking soda.
Example1. Polka Dot Bread2. QuickCheese Bread3. Standard Biscuit4. Cheese Cup Cake5. Torta Cebuano6. Banana Bread7. Pork Hopia8. Doughnut
4
PAN DE SIOSA
INGREDIENTS:
4 cups AllPurpose Flour1 cup white sugar¥l cup evaporated milk1 tsp saltButter for brushing
~ eggsY2cup shortening
y,>~ cup water / lukewarm water4 tsp dry yeast
PROCEDURE: ...
Soften yeast in lukewarm water combine sugar, shortening, salt, milk and
flour. Stir in flour to make soft dough. Turned on floured board and knead until
smooth. Forminto 8 smallballsin a loafpan. Letit risefor one hour.Brush
with milk before baking. Bake for 30 minutes or until done. Brush with butter
and sprinkle it with sugar.
5
CHEESE BISCUITS
INGREDIENTS:
4 cups AllPurpose Flour10 Tbsp butter or margarineV2cup evaporated milkV2cup white sugar
3 cups lukewarm water5 tsps dry yeastY2cup white sugar
PROCEDURE~
Soften yeast for about 10 minutes in lukewarm water and sugar. Mixtogether
flour, baking powder and salt. Add soften yeast, stir well and add oil. Knead
until dough is smooth for about 15 minutes. Form balls then let it rise for
about 1 Y2hours. Punch down and knead again. Dividedough into 20-24 pes.
Round into balls. Set aside to rise for 30 minutes. Flatten dough balls; apply
filling and seal by gathering all corners together. Let it rise for another 30
minutes. Steam for 20~30minutes, M ()J~ ~~\s af~ fooi.ll~s{~ ~'7V IOtv l(f"~ ~
. .' . .' . .".
FILLING: .. . . ..
Y2kilopork cubes Y4cup soy sauceY2tsp salt, pepper, vetsin 3/4cup water
3 pes pepper corn, crush:e liso Y4cup white sugar
3 Tbsp Vin~ ~ ~ 3 pes hard-boiledeggsMixall ingredients except hard-boiled eggs and simmer tilldone and tender.
Let it cool. Fillsiopao dough with slices of hard-boiled eggs.
17
SOFT AS A FEATHER ENSAYMADA
.1NGREDIENtS:-
Sponge:
1 Tbsp yeastY2cup evaporated milk1 Tbsp sugar
Y2cup lukewarm water1 cup AllPurpose Flour
Procedure:
Dissolveyeast in lukewarmwater.Addmilk,sugarand flour.Mixwelland let it risetilldouble
in bulkabout 1 V2hours.
Dough:
Y2cup fresh butter3 cups AllPurpose Flour8 pes egg yolks
Y2cup sugarY2cup water1 cup grated cheese for filing
PROCEDURE:.. . . -
Creambutter and sugar. Addegg yolksone at a time and continuecreaming.
Add sponge to the mixture then the flour graduallywith water. Knead until
smooth and elastic. Let it rise until double in bulk. Punch down. Dividethe
dough into 25 pes. And roll each paper-thin. Applybutter and add grated
cheese. Rolleach and coiland put on a greased pan or moldersand proof for
1 hour. Brushwith milkand bake in hot oven for 20 minutes or until done.
Whendone, brush withbutter and dip in sugar. Sprinklewithgrated cheese.
18
QUICK POLKA DOT BREAD
INGREDIENTS:
1 '/2 cups raisins1 V2cups water2 pcs eggs1 cup brown sugar3 Tbsp oil
3 cups All Purpose Flour3 tsp baking powder1 tsp baking soda1 tsp salt1 Tbsp orange or lemon1 tsp vanilla
PROCEDURE:
1. Combine raisins and water, bring to boil to room temperature.
2. Mixeggs, brown sugar, oil and lemonsito peel or rind.
3. Sift flour, baking soda and baking powder. Add to egg mixture beating
well.
4. Pour into greased loaf pans. Bake for 30 minutes.
19
SAUSAGE ROLL/ CHEESEROLL/HOTDOG ROLL/ BUTTER ROLL
INGREDIENTS:
1 kilo All Purpose Flour1 V2cups white sugarA pinch of salt3/4cups shortening or butter2 Tbsp dry yeast dissolves inV2cups lukewarm water2 pes Eggs1 V2cups evap milk diluted with water
PROCEDURE:
Straight dough method. (Mix all ingredients in one time). Can be used in
sausagerolls, cheeseroll and butter rolls. Form into small balls and use a
rollingpin to flatter. RolllikeSpanishbreadstyle. Bakefor 30 minutes.
20
HOPIA (PORK)
INGREDIENTS:
\2ndDoughV2cup shortening1 1/2cups 3rdclass flourV4cup oilV2cup water
1st Dough1 cup shortening4 cups 1st class flourV4 cup oil V2 tsp. Salt1 1/8 cup water
Mix the 2nddough and spread to 1stdough. Rest for 20 minutes.
PROCEDURE~
Mixall together and set aside the above ingredients. Flatten dough with rolling
pin. Fold and flatten again. Cut into two. Put half on top of the other. Flatten.
Cut put filling.Seal and brush with egg yolk. Bake until done.
INGREDIENTS:
Pork FilUngV4 cup port fat2 Tbsp Pork fat2 Tbsp Green onions2 Tbsp Onion balls
Four mixture (2nd Mixture)1 V4 cup white sugar1 1/2cUJ) 3rdClassflour
PROCEDURE:
Heat oil or pork fat. Add onion balls and cook until brown. Set aside. In a
separate bowl,blend2ndmixtureto 1stmixture.Chillwithin5 minutes.
21
DOUGHNUT
INGREDIENTS:
6 cups AllPurpose Flour4 tsp baking powder1 Tbsp dry yeast1 cup white sugar1 cup evaporated milk
Y2cup lukewarm waterY2cup margarine or shortening oil for frying1 tsp vanilla2 eggs1/2tsp salt
PROCEDURE:
Soften yeast I lukewarm water. Let rise for 10 mil1tltes.In a mixing bowl,