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| Baking |
| Baking dates to prehistoric times. At first it involved nothing more than the simple drying of grain seeds in the sun. Eventually the seeds came to be cooked in water, and the resulting gruel was baked on a hot stone, producing a kind of flat bread that was in many ways similar to the Mexican tortilla. The process of leavening developed slowly. The Egyptians were perhaps the first to consciously use leavening in their baking and also were the first to use ovens.By the middle of the 3rd century BC, the Egyptians had developed baking methods that were similar to those in use today. With the Industrial Revolution of the mid-19th century, the technology of baking begin to advance rapidly. The quality of ingredients improved, and automation began to replace the time-consuming manual process. While some baked products are still unleavened [such as pie crusts, Mexican tortillas, and the similar chapatis from India], many modern baked goods employ leavening, which is central to both their taste and their texture. Only wheat and rye flours have the qualities necessary for the expansion of an initial dough or batter, wheat being more satisfactory. Although various flours are used in baking, some amount f wheat flour must be added if any significant degree of leavening is desired. Protein in the flour, known as gluten, combines with water to produce an elastic and porous web capable of trapping gas bubbles released by the action of a leavening agent. Sweet bakery products as layer cakes, biscuits, cookies, and muffins make use of chemical reactions rather than fermentation for leaven, like in breads. Baking soda is most commonly used, but it must be properly combined with counteracting acids in order to release a sufficient amount of carbon dioxide. Such a combination is provided in baking powder, whose formula also serves to regulate the timing of the gas's release. These bakery products generally employ a softer flour, containing less gluten than that used in yeast-leavened goods. Thus, the dough is not able to trap as much gas, and these products are generally denser. Another important method of leavening batters is the mixing in of air bubbles from the outside atmosphere. This can be accomplished only by the inclusion of an ingredient [often egg whites] that can easily be beaten into a foam that can hold air bubbles. This method produces a particularly light and delicate product, like angel food cake. Important ingredients for baking other than flour, water, and leavening agents are shortening [fats, butter, oils, lard], eggs, milk, and sugars. Shortening tends to make doughs more easily workable and the final product more tender, while also, in many cases, adding flavor. Egg whites, as mentioned, are often used to produce a light, airy texture, and yolks contribute to the color, flavor, and texture of baked products. Milk is used for flavoring, and sugars to sweeten and to aid fermentation. CLASSIC POPOVERS I developed this recipe without a popover form pan, so even if you don’t own one, you can make these light and airy popovers. 1 cup sifted all-purpose flour 1/2 teaspoon salt 2 large eggs 1 cup milk melted unsalted butter for brushing the popover or muffin pan Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup custard cups or nine ½ cup muffin tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp. CINNAMON POPOVERS Another cinnamon recipe. These are great for breakfast or dessert. 1 cup whole milk 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup all purpose flour Powdered sugar Preheat oven to 450°F. Brush nine 1/3-cup muffin cups with melted butter. Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend. Add flour and whisk until smooth. Divide batter among prepared muffin cups [about 3 tablespoons batter per cup]. Bake popovers 15 minutes. Reduce oven temperature to 350°F. Continue to bake until popovers are brown and crisp, about 20 minutes. Turn popovers out of pan, loosening with small sharp knife if necessary. Sift powdered sugar over and serve immediately. Makes 9 CopyrightThomas Saaristo All Rights Reserved webmaster@tomsaaristo.com |