Introduction to Baking&Pastry.

Click on the following image to join my free online culinary arts program. This week coming we will be covering our first topic on baking. Send me an email if you would like to join us, your already a week behind….giddy up! Read on past the image/link for an example of what you will learn.

Basic doughs & batters

In this section we will be looking at a number of things that are very simple but require exacting skills.  At this point it will be required that you obtain “Professional Cooking 6th edition”.  You can buy a hard copy for about $120, or I can send you a PDF version for $5.  Either way, you can still follow along, but you will miss out on the theoretical aspects of cooking and baking, which make this program complete.  

Our first venture into baking will be quick breads.  This includes poured and dropped batters.  What does that mean?  That’s where the readings come in handy….lol.  I will add an excerpt below, it’s from chapter 31, i would also encourage you to read chapter 29, bakeshop production.

The recipe for this chapter will be crepes.  I have included a video from noted chef Jacques Pepin, alternatively you can see a post of one of my apprentices making them on facebook.  The recipe is in your experimental recipe manual, also read the material associated with this recipe, to see variations, etc.



 Dough mixtures for quick breads are generally of two types: 1. Soft doughs are used for biscuits.These products are rolled out and cut into desired shapes.They are mixed by the biscuit method. 2. Batters may be either pour batters,which are liquid enough to pour,or drop batters,which are thicker and drop from a spoon in lumps. Most quick-bread batters are mixed by the muffin method, except for drop biscuits,which are mixed by the biscuit method,and some rich cake like muffins and coffee cakes,which are mixed by a cake-mixing method called the creaming method.The biscuit and muffin methods are presented in this chapter.The creaming method is presented in Chapter 32,along with other cake methods. The muffins and loaf breads in this chapter should be thought of as breads rather than as tea cakes.They are lower in fat and sugar than some of the rich,cake-like muffins sometimes seen.