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Advantages of home baking
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Basic ingredients used in home baking
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Chp19 - Home Baking

Home Economics - 1st Year - @Home

TermDefinition
Advantages of home baking Better flavour and aroma, cheaper, no artificial preservatives, can be modified, control over ingredients, less packaging
Basic ingredients used in home baking Flour, fat, sugar, eggs, liquid
Guidelines for homebaking Collect and weigj ingredients, collect equipment, prepare tins, arrange oven shelves, set oven, follow recipe, do not make too wet, avoid overhandling ingredients, time cooking, do not open the oven door unnecessarily, cool on wire tray
Testing if home baking is cooked Golden brown top and bottom, hollow sound (bread), springy surface (sponges), skewer dry after being cooked (cakes)
Raising agents Air, bread soda, baking powder and yeast make bread and cakes rise
Gluten Elastic when wet, allows bread and cakes to rise and crust to set
Methods of making bread and cakes Rubbing-in, creaming, all-in-one, whisking, melting
Types of pastry Shortcrust, rich shortcrust, cheese, flaky, puff, rough puff, choux, filo
Guidelines for making pastry Weigh ingredients, keep ingredients and utensils cold, introduce air, handles as little as possible, do not make too wet, allow to relax in the fridge, roll gently on a lightly floured board, make sure the oven is at the right temperature
Baking blind Seals pastry, ensures pastry is fully cooked
Created by: Sarah C. Lynch
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