Bread And Pastry

• Creaming - rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft floppy mixture.
• Cutting in - mixing fat and flour with the use of a pastry blender or two knives in a scissor like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.
• Folding - this is working with two ingredients very gently to retain air in the mixture. It often involves one dedicated textured ingredients such as beaten egg white or whipped cream, which would be reduced to nothing if handled crudely, and batter type mix.
• Cut and fold - a combination of two motions cutting vertically through the mixtures and turning over and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.
• Beating - it is done to incorporate air in a mixture by mechanical agitation. It could be done with the aid office special gadgets like wire whips/whisk, egg beaters or electric food mixers are with a fork.
• Stirring - it is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined.
• Whipping - it is a process of beating eggs and cream to fill them with air and make them sick and fluffy.
• Sifting - it is the process of separating course particles in the ingredients by passing through a sieve. Air is incorporated through this method
• DINNER ROLL (SOFT ROLL) Ingredients: Dry 1 3/4 cup Bread flour 1 ¼ tsp yeast 1/8 cup sugar ¼ tsp salt Liquid ½ cup fresh milk or water or (evaporated milk -¼ cup evaporated milk & ¼ cup water) ¼ cup egg (2 pcs eggs) 1/8 bar butter Lard
• Cookies

  •they are really "little cakes, flat, sweet and small.

  •they can be made in a variety of ships and flavors and can be served in just as many different ways
• Drop cookies-are irregular and unevenly shaped. They are made simply by dropping the cookie butter from a teaspoon to a baking sheet to get the popular tounge-shape cookies.
• Roll cookies -are made from the witch have been rolled out and cut with cutters to form shapes that fit special occasions such as Christmas, Valentine's Day and Easter
• Cookie bar- this type of cookie is cut into bars after baking. They are usually small and square in shape
• Pressed or bagged cookies- are made with small butter which makes the finished product richer in taste than the other types of cookies

  -it is made by pressing the mixture out of a cookie presser or pastry tube onto the baking sheet, and at the same time for me it into varied shapes like rings or ribbons.       
• Refrigerated cookies - this type of cookie is frozen and cut into the side shapes before baking.
• Muffins- muffins are simple cup bread leavened and are considered a member of the quick bread family.       
• INSIDE CHARACTERISTICS OF MUFFIN AND QUICK BREADS Color : Creamy white or slightly yellow; free from streaks. Grain :Round, even cells; free from tunnels. Texture:Tender; moist; light. Flavor : Pleasing; well-blended with no bitterness.
• Biscuits - are small flaky quick breads. They are leavened with fast acting leaveners which make preparation time shorter than any yeast leavened bread.
• Cookies - are sweet big treats often made with sugar flour and additional ingredients like chocolate or nuts. They are soft and chewy originating from the United States. In contrast biscuits popular in British and American cousins are flaky and battery served with silver dishes or enjoyed for breakfast
• BANANA MUFFIN Ingredients: • 11/½ cup All-purpose Flour • 2 tsp baking powder • 1 tsp baking soda • ½ tsp salt • 2 cups mashed banana (4 large banana) 3/4 cup white sugar • 1 egg • 1/3 cup butter, melted or ½ cup vegetable oil • ½ tsp vanilla
• CHOCOLATE CHIPS COOKIES Ingredients: • 21/½ cup All-purpose Flour • 1/8 tsp Baking Soda • ¼ tsp Baking Powder • 1/8 tsp Salt • 3¼ cup Butter (softened) • 1/3 cup brown sugar • 1/3 cup white/granulated sugar • 1 large egg • 1 to 2 tsp Vanilla • 13½ cup chocolate chips (reserved half for toppings)
• Pastry - is a dough of flour, water and shortening that may be savory or sweetened. Sweet and pastries are open described as bakers confectionery.
• The French word patisserie is also used in English with or without the accent for the same foods.
• Cream puffs - a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate
• Puff pastry - light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon.
• Danish pastry - a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese.
• French pastries- a rich pastry, filled with custard or fruit.
• Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and requires a great deal of work.
• Pie and tart - pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling
• A pie - is a sweet (and sometimes savory) dish consisting of a pie crust and filling. A pie can have a top crust as well or just a bottom crust, as with key lime pie.
• Flaky pie dough - the fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts-that is, the flour is not completely blended with the fat, and the fat is left in pieces. When the dough is rolled out, the lumps of fat and moistened flour are flattened and become flakes of dough separated by layers of fat.
• Mealy pie dough - the fat is blended into the flour more thoroughly, until the mixture looks like coarse cornmeal.
• Tarts - are quite similar to pies in that they too consist of a crust and filling. Tarts tend to only have a bottom crust which is generally thinner than pie crust with straight sides and tart pans generally have a removable bottom so the tart can be served freestanding on a plate or platter making for a more elegant presentation.
• Boiled icings - is a generic term for a group of cake icings (aka frostings) that are "boiled"; more accurately, made usually from a hot sugar syrup, and / or cooked over a double boiler
• Jelly - has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. This leaves only the fruit juice, which is then mixed with a substance called pectin and heated to form the gelatinous spread.
• Jam - is similarly made by crushing a fruit, but this spread leaves in most of the solid pieces of the fruit's fibers and seeds (if they're small enough and safe to consume) to give it a spreadable consistency. Many kinds of pie filling, especially fruit fillings and cream fillings, depend on starch for their thickness. Some egg- thickened fillings, such as pumpkin, also sometimes contain starch. The starch acts as a stabilizer and may also reduce the cost by allowing for a lower egg content
• Cornstarch - is used for cream pies because it sets up into a firm gel that holds its shape when sliced. It may also be used for fruit pies.
• Meringue - It is made from beating egg whites and sugar
• Glazes - are thin, glossy, transparent coatings that give a shine to baked products and help prevent drying
• The simplest glaze - is a sugar syrup or diluted corn syrup brushed while hot onto coffee cakes or Danish pastries. Syrup glazes may also contain gelatin or waxy maize starch.