Rudolf Vincent T. Manabat - Baking Secrets

The secret to a successful baking escapade is using the right tools and ingredients, and storing them properly, too. Sometimes, the flour is just so much mightier than the sword.

FLOUR There are three types of flour used in this book the bread flour, the cake flour and all-purpose flour. Flour is used to give structure to any baked product.

BREAD FLOUR Composed of a protein content of 11-13%, this flour is used for breads and other baked products that require high-quality gluten formation. It is said that gluten formation contributes to the chewiness of a cookie.

CAKE FLOUR One of the most delicate kinds of flour. It is used for delicate cakes like chiffon. Its low protein content (7-8%) prevents too much gluten formation, which results to a softer baked product. It is also used in making pancakes and waffles.

ALL-PURPOSE FLOUR The most popular kind of flour. Contains a neutral protein percentage of 9.5-11.5%, which makes it the most widely used flour in the pantry. It can be used for all baked products with moderation in mixing.

SALT An essential ingredient to any baked product. It acts as a binder to all ingredients and a seasoning as well.

BAKING POWDER A leavening agent for baked goods. Contains baking soda and cream of tartar. It doesnt need to be combined to an acid to be able to work as a rising agent.

BAKING SODA Also known as bicarbonate of soda. It needs to be combined with an acid (lemon juice, sour cream, yogurt, cocoa powder, etc.) to be able to act as a rising agent. It can provide a good shape to cookies.

INSTANT DRY YEAST A commercial form of yeast that can be found in any supermarket or bakery. It can be added directly to any baked product and doesnt need to be hydrated.

SUGAR A sweet substance widely used in baking. It gives moisture to cakes, chewiness to cookies, life to the yeast and sweetness to desserts.

WHITE/GRANULATED/REFINED SUGAR It is the most widely used sugar in the pantry. Combining refined sugar with brown sugar makes a good blend that contributes to the color and chewiness of the cookie.

BROWN SUGAR Refined sugar that has been mixed with molasses. Best for quick breads and heavy cakes. Molasses contribute color and moisture to any baked product.

POWDERED/CONFECTIONERS SUGAR Refined sugar that has been ground with a small amount of cornstarch to form a powdery substance. Used to make icings and decorative items.

FAT One of the most important ingredients in baking. Provides tenderness, moisture, richness and taste to any baked item. In this book, three kinds of fat were usedbutter, oil and vegetable oil shortening.

BUTTER Made through pasteurized cream that is whipped until a solid mass is formed. Comes in two varietiessalted and unsalted.

VEGETABLE OIL SHORTENING Fat made by solidifying vegetable oil or animal fat (for lard), mainly used for greasing baking pans. Allows good volume and texture for cookies especially those with chocolates. It is also believed that using shortening in cakes can result to a more tender cake.

EGGS One of the most important baking ingredients. It acts as a binder to the rest of the ingredients and gives structure, moisture, flavor and color to any baked product. Egg whites provide very good light texture when used as foam. Meanwhile, the yolks provide color, flavor and volume to the baked good.

FRESH MILK Natural liquid substance produced by domesticated cows. It contains 3-4% fat (depending on its classification). The addition of milk in cakes provides moisture, color and taste.

EVAPORATED MILK Milk that has been heated until 50-60% of its water content has evaporated, giving it a fuller and more intense flavor. It is also used as substitute for fresh milk by combining an equal amount of water and evaporated milk.

CONDENSED MILK Sweetened cows milk that has been reduced to be thick and creamy. Used for many kinds of desserts as a sweetener. The addition of condensed milk to some baked products can provide extra chewiness and fudgy texture.