Baking is a food product, the technology of which uses different types of dough with additional ingredients. It can be large: cakes, pies, rolls and loaves. There are also smaller ones: cookies, muffins, pies and pastries.
Product Features
As a rule, all types of baking have a high calorie content. These products are quickly and easily absorbed by the body. Baked goodies are always something tasty and fragrant, causing increased appetite. The most important element in the preparation of any baking is flour. No flour - no baking. Different fats (vegetable oil, butter, margarine) are already added to a certain grade and type of flour. Eggs and yeast are also a common ingredient in baking. Sugar is present in many confectionery products. Complementary products may include sweet ingredients: honey, chocolate, fruits, preserves, condensed milk and sour cream. There may be unsweetened additional products for baking: meat, cottage cheese, mushrooms and various vegetables, fish.
What are baked goods
Types of dough and pastries from it have an extensive assortment. Products are divided into several groups. Belonging to the appropriate group indicates which ingredients the product is prepared from.
Yeast Products
The most popular is baking with yeast. Any product that contains at least a little yeast automatically becomes a yeast product. It doesn’t matter which ingredients were added during the kneading process. Familiar ordinary bread can be yeast. Butter rolls and cheesecakes with cottage cheese also belong to this category. Even pancakes mixed with pancake dough will become yeast when you add this element to the dough. As you can see, the types of yeast baking occupy the largest segment of baked products.
Other popular types of dough
- The dough may be shortbread. Shortcrust pastry is prepared on the basis of fats (butter, margarine) with the addition of special baking powder and powdered sugar.
- Pies from cottage cheese dough in their composition have a very small amount of flour, but cottage cheese or mascarpone is the main ingredient. Curd dough, like products made from it, can be sweet or savory.
- All types of baking (photo provided below in the article) from puff pastry look appetizing and taste appropriate. They can also be sweet: with jam, jam, powdered sugar. And they can be savory. These are products from puff pastry, which can have fillings in the form of mushrooms, fish and bacon with cheese.
- The dough for making pastries and cakes is most often biscuit or butter. Very sweet and high in calories. And always delicious.
- Pancake dough - for different types of pancakes and pancakes. It also has a variety of taste shades - from sweet to more salty. And the fillings for pancakes, respectively, are selected according to the taste of the dough. Pancakes themselves are considered to be a primordially Slavic ritual dish. The love of pancakes in our people lives on a genetic level. In addition, this is a fairly economical and versatile type of baking.
Despite the fact that there are many different and delicious products based on flour, each dough product has its own admirers. At the end of the article we offer you a couple of simple options for cooking different types of baking. You can cook them without a lot of time and financial costs.
Tea biscuit
Biscuit - a favorite treat of the British. A simple dry sponge cake is traditionally included in the British file-o-cloc. The following products must be taken:
- four fresh eggs;
- one hundred twenty grams of sugar;
- one hundred twenty grams of flour (premium).
Bake the product:
- First of all, you need to heat the oven to two hundred degrees.
- We take two bowls and divide the chicken eggs into proteins and yolks.
- Beat the yolks with 2/3 of the entire sugar norm. Beat until fluffy light mass without interspersed sugar. The homogeneous egg mixture should “reach” for the whisk.
- Now whip the proteins into a very stable foam. Such foam when turning the bowl should remain as it is - in the bowl. Only after such a check can the remaining sugar be added to the protein foam. Continue whipping until the meringues are white, steady and shiny.
- Sift the flour and pour into the yolk mass. Gently, without sudden movements, mix the future biscuit.
- After flour, whipped proteins are introduced into the biscuit dough and also gently mixed with the dough.
- We smear the form with oil and sprinkle with flour a little.
- We send the dough into the form and put in a hot oven.
- When baking a biscuit, never open the oven. The heated air will quickly leave the limits of the oven, and the biscuit will turn out flat and not very beautiful.
- When twenty minutes have passed, pierce the product in the middle with a wooden skewer. If the skewer remained dry, the biscuit was baked. Let it stand for ten minutes in the oven turned off.
- After the specified time, you can remove the biscuit and cool it on the wire rack.
This type of baking is good to serve with tea, coffee, cocoa and milk. Everywhere it will be appropriate. If you cut the biscuit crosswise and grease the cut with any jam or cream, and then cover the whole product with cream, you will get a wonderful lightweight biscuit cake.
Curd pastry and cupcakes from it
Bake tender muffins from the curd dough. Products required for muffins:
- one hundred grams of cottage cheese;
- one hundred grams of flour;
- fifty grams of butter or margarine;
- one egg;
- eighty grams of sugar;
- a teaspoon of baking powder.
If this amount of ingredients did not seem enough to you, multiply them by two.
Cupcake preparation technology:
- Mix the cottage cheese with the egg.
- Pour sugar to the resulting mass. Add melted butter.
- Mix all these ingredients with a whisk or a fork. We interfere, trying to grind the cottage cheese into smaller particles.
- Mix the flour with baking powder and introduce into the curd-egg emulsion. The resulting curd dough has a creamy structure.
- We immediately place the dough in small muffin tins. Grease the molds with vegetable oil before this. Each need only be filled in 2/3. This is explained by the fact that products during baking will increase in volume. We put the forms in the oven and turn it on.
- Muffins are baked at temperatures from one hundred and seventy to two hundred degrees until cooked. Product readiness is determined by inspecting the crust. Once the cupcakes have a light brown tint, the items can be removed.
Of course, all types of baking in one article cannot be covered. A lot of them. And in each part of the planet they bake something of their own according to unique recipes. Cook with pleasure, but remember that such a passion can affect your figure.