Урок 27 : «Baking»

Baking, process of cooking by dry heat, especially in some kind of oven. It is

probably the oldest cooking method. Bakery products, which include bread, rolls,
cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived
from some form of grain. Bread, already a common staple in prehistoric times,
provides many nutrients in the human diet.
Baking can be a simple matter of using your imagination, a spoon, and a bowl to
create everything from brownies to bread. There is almost no end to the array of tools
(some say "toys") that a baker can accumulate.
Baking pans are typically made from aluminum (an excellent heat conductor).
Silicone pans are best for sweet baked goods, whose sugar helps them brown; baked
goods low in sugar or fat baked in a silicone pan don't brown well.
Other common materials for baking pans include glass, ceramic or stoneware. On the
plus side, these pans are often lovely to look at, and a clear glass pan allows you to
see how well the crust is browning as the product bakes. On the minus side, ceramic
or stoneware doesn't conduct heat as quickly as metal pans.
Baking pans are often coated with a non-stick surface. This is usually helpful, but
also means you shouldn't cut baked goods in the pan, unless you use a special non-
stick-safe knife or server.

Kneading mat
The non-stick surface of a silicone kneading mat makes dough-kneading easy.
Baker's bench Pizza
knife wheel
Use a bench knife, a Also known as a rolling
rectangle of stainless pizza cutter, this sharp
steel with a handle across wheel, with handle, makes
the top, to divide dough short work of cutting
into pieces, or to scrape bread sticks from a
bits of dried dough from rectangle of unbaked
your countertop. dough. It's also useful for
cutting crackers, the strips
of pastry, fettuccine from
fresh pasta dough or, of
course, slices of pizza.
Tongs Spatulas
Choose heatsafe metal They are made of heat-
tongs, with a heatproof resistant silicone so they
handle, that lock closed; also can be used to stir
they're easier to store. custard, scramble eggs, or
turn doughnuts in a deep
fat fryer
Whisks Used to mix and a
dough.
How to bake a cake perfectly:
1. Read Through the Recipe: this sounds obvious, but cakes in particular have
certain requirements, such as the temperature of ingredients, that cannot be altered.
2. Assemble Ingredients and Ensure Their Correct Temperature: get all of your
ingredients and equipment out on the counter before you begin and make sure they're
at the proper temperature. This is especially important for butter and eggs. To soften
butter, leave it out for several hours; it should offer no resistance when you press on
it. Or, you can hurry the process using a microwave.
3. Preheat the Oven: Before preparing the batter, your oven should be at the correct
temperature. A batter will not react properly to heat if it sits at room temperature for
10 minutes waiting for the oven to heat. Nor will it rise properly if the oven continues
to warm up after the pan has been placed in it
4. Prepare Your Equipment: To ensure that your finished cake has the right shape,
it's important to make sure that it will come out of the pan in one piece. The most
common way to do this is to coat the pan with butter, but the specifics may vary
depending on the type of cake. For cake layers in general, you coat the inside of the
pan with very soft but not melted butter using a brush. Follow that with a disk of
parchment paper cut to the size of the inside of the pan.
5. Prepare the Batter: Instructions will vary depending on the type of cake: For
butter cakes, the ingredients will typically be combined; for sponge cakes the eggs
will generally be beaten, then folded in. For the proper texture, be sure to follow
the instructions closely, and then pour the batter into the pan or pans and bake.
6. Test for Doneness: To test a cake, plunge a thin knife or cake tester into the cake.
When a cake is finished, you will find a few crumbs sticking to the knife or tester
when you withdraw it. If the cake is not ready yet, there will be wet batter on the
knife or tester.
7. Cool the Cake: Most cakes are cooled on a metal rack for even air circulation. A
recipe will indicate whether the cake should be cooled in the pan or not.
9. "Finish" the Cake: options for finishing a cake are numerous. Some varieties,
such crumb cakes, are finished already when they come out of the oven and don't
need any embellishment at all. For others, a simple dusting of powdered sugar may
be all that's required. And some cakes can be filled with multiple fillings, frosted and
then adorned with elaborate decorations, such as buttercream or marzipan crafted
into roses and leaves.

1. Answer the questions:

 What are the materials used for baking pans?
 What do you use to divide the dough in pieces?
o Spatulas o Baker’s bench o tongs
 knife
 What can you do with a pizza wheel?
 What can you use to mix dough?
o Tongs and wheels o Spatulas and o Spatulas and
whisks knives
 What do you have to get on the counter before preparing a cake?
 What cannot be altered in a cake recipe?
o equipment o embellishment o ingredients
 How do you soften butter?
 How can you come out the cake in one piece?
o Coat the pan with o Coat the cake with o Coat the pan with
butter eggs sugar
 How do you test the doneness of your cake?
 What kinds of embellishment for a cake do you know?

PEANUT BUTTER BROWNIES ( prep: 15 mins-bake: 25 mins- serves 8 – skill level: easy)
Ingredients Method
Preheat the oven to 180°C. Line 20 cm square baking tin
225g Peanut
with parchment paper and set aside 50 g of peanut butter
butter (crunchy)
and chocolate
225g Dark
Gently melt the remaining peanut butter, chocolate and
chocolate
sugar in a pan. Stir constantly until melted. Turn off the
280g Unrefined
heat and beat in the eggs, one by one, using a wooden
light muscovado sugar
spoon.
100g Self-
Stir in the flour and pour the mixture into the tin. Bake for
raising white flour
20-25 minutes.
3 Eggs medium
Melt the leftover chocolate and drizzle over the baked
brownie mixture, then leave to cool in the tin before
cutting in squares and serving.

2. add words and meaning

1. Peanut butter  Paper used in cooking
2. Dark  Flour containing a substance which makes cakes
chocolate grow
3. Self-raising  A metal container
flour  A soft, brown food made from peanuts
4. Parchment  An object used for eating made of wood
paper  To mix food with a spoon
5. To melt  A chocolate made without milk
6. To stir  To change from solid into liquid
7. Wooden
spoon
8. Tin

Twice BAKED POTATOES ( prep: 30 mins- cook: 1hr 20 mins- serves 12 to 16 – skill level: easy)
Ingredients Method
Ingredients Preheat the oven to 180 degrees C.
8 potatoes, Place the potatoes on a baking sheet. Rub them with the oil and
washed bake for 1 hour, making sure they're sufficiently cooked
3 tablespoons through.
olive oil Slice the butter. Place in a large mixing bowl and add the bacon
2 sticks salted bits and sour cream. Remove the potatoes from the oven.
butter Lower the heat to 150 degrees C.
1 cup bacon bits With a sharp knife, cut each potato in half lengthwise. Scrape
1 cup sour cream out the insides into the mixing bowl, being careful not to tear
1 cup Cheddar the shell. Leave a small rim of potato intact for support. Lay
plus more for the hollowed out potato shells on a baking sheet.
topping Smash the potatoes into the butter, bacon and sour cream. Add
1/2 cup whole the cheese, milk, seasoned salt, onions and black pepper to
milk taste and mix together well. (IMPORTANT: If you plan to
2 teaspoons freeze the twice-baked potatoes, do NOT add the onions.)
seasoned salt Fill the potato shells with the filling. Top each potato with a
3 onions, sliced little more grated cheese and put in the oven 15 to 20 minutes.
Freshly ground
black pepper
3. add words and meaning
1. Sour cream  To make a container full
2. Baking sheet  To break into a lot of pieces
3. To fill  To remove something using a knife
4. To rub  Cream made sour by adding bacteria
5. To scrape  A sharp tool used for cutting
6. knife  To press on a surface backwards and forwards
7. To smash  A flat metal dish used for cooking in a oven
4. fill in the gaps with the words given below
Marzipan – buttercream- batter – equipment- butter- powdered- preheat –
correct – paper- finish

Prepare your ingredients and ___________________ before you begin.

__________________ the oven at the _______________ temperature. Coat the pan
with _____________ and a disk of parchment _____________ . combine the
ingredients to prepare the ________________. Cool the cake and ___________ it
with embellishments such as : _______________ sugar, fillings, frosts and
decorations such as _______________ and __________________ roses.