Defenition of baking

To cook (food) by dry heat without direct exposure to a flame, typically in an oven



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The process in which baking occurs

 The Process in which baking occurs

• The Fat in the dish melts
• Gases form and expand
• Bacteria and fungi die
• Sugar dissolves
• Egg,milk and gluten proteins change to a solid or semi- solid state
• Starches become jelly like
• Gases evaporate
• Sugar browns and Maillard  browning appears on crust (Maillard browning is when sugars break down when mixed with proteins.)
• Enzymes are deactivated
• Different changes happen to nutrients
• Naturally occurring thickening agents such as Pectin break down.
• The moisture is never completely sealed in so after a while items that are baking will become dry.

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The History of Baking

History of baking

Middle ages

Baking was an extravagance few are able to afford. People who could afford a wood-burning stove and could heat it, would bake bread. The wealthier you were, the better the quality. Wealthy people ate fine floured wheat bread, baked goods were a lot more colourful . Less well off people ate rye and black bread and were lucky if they could afford meat for pie. Only the very wealthy could afford the types of cakes like what we have today although they were much heavier, weighing about 4.5 to 9kg.

15th century

A lot of expensive spices like saffron were introduced to Britain. Sweetened dough with lots of butter and cream was more expensive and only eaten by people who could afford it. The "wig" which was a small bun made with herbs, sweet dough and spices  became popular. Mince pies were made with mutton or minced beef. Biscuits were rye based crisp breads.

16th and 17th centuries

Different cultures began to be introduced along with their ingredients. Plump cake and bread textured dough with lots of butter, cream and raisins became popular. Economies grew so middle class people started baking things other then bread.Baking became more accessible so way more people baked cakes and biscuits. By the late 17th century sugar was quite cheap mince pies as we think of them today that are made with spices and sugar were invented.
Small cakes and buns were eaten as part of the dessert. Kitchen equipment like the cake hoop (a cake tin) tins were lined with buttered paper.
Pastries were fashionable in the late 17th century. Pastry making was a skill all good housewives were believed to have. London cookery schools taught pastry-making.

18th century

Cake making became popular but the industrial revolution saw a return to heavier, dull baked goods. Working class eat bread and jam.
At Easter and Christmas and other occasions a rich diet would be eaten by even the poorer members of society. Shopkeepers could afford ovens therefore they could bake.

19th century

Popularity  of convinience food grew. Cakes became lighter with the introduction of baking powder. More working class women became employed in the 19th century and there was less time for time consuming food preparation. Fast Food is usually thought of as being a  fairly recent thing but women in Britain in the 19th century relied on convenience food like pies. Baking powder changed the style of cakes change from dense cakes into cakes made with flour, fat, eggs and a raising agent.

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Sources:http://www.historyextra.com/feature/brief-history-baking

Baking essentials

    

Baking Essentials

Ingredients

Self-raising flour

Butter

Icing sugar

Plain flour

Vanilla Extract

Baking powder

Brown sugar

Caster sugar

Cocoa

Chocolate

Golden Syrup

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Utensils

Measuring jug

Scales

Measuring spoons

Mixing Bowl

Whisk

Spoons

Baking Parchment

Grease proof paper

Baking Tins 

Cooling rack

Cutters

Dredger

Grater

Pastry brush

Rolling pin



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Vanilla Cupcakes

Vanilla Cupcakes

The united States of America

For the cupcakes
175 g butter (at room temperature), cut into large pieces               
175 g self-raising flour
175 g caster sugar
1/2 tbsp baking powder
1/2 tbsp vanilla extract
3 large eggs
2-3 tbsp milk
For the icing:
175 g butter (at room temperature), cut into large pieces
350 g icing sugar, sifted  
 Sprinkles to decorate                                               

1. Preheat the oven to 180°C/gas mark 4.
2. Line a 12-hole muffin tin with paper cupcake or muffin cases.
3. Put all the cake ingredients into a large bowl and beat with an electric whisk or a wooden spoon until smooth and evenly mixed.
4. Divide the mixture evenly between the paper cases.
5. Bake for 20 to 25 minutes, or until the cakes are well risen and golden on top. Transfer to a wire rack to cool.
6. While the cupcakes are cooling, make the icing.
7. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth.
8. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
9. Carefully spoon the icing into the piping bag. Twist the end of the bag to seal the icing in.
10. Pipe swirls of the icing on top of each cupcake.
11. Scatter with edible sprinkles to decorate.        

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Scones

Scones

The united Kingdom

Ingredients
450g self-raising flour
2 rounded teaspoons baking powder
75g butter, at room temperature
50g  caster sugar
2 eggs
about 225 ml milk

1. Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.
2. Measure the flour and baking powder into a bowl.
3. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Doing this correctly would mean that the palms of your hands are clean. 
4.  Stir in the sugar.
5.  Beat the eggs together until blended and make up to a generous 300ml with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later.
6. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. (It is better if the scone mixture is on the wet side, as the scones will rise better.
7. Turn the dough onto a lightly floured surface and flatten it out with your hand to a thickness of 1-2 cm Use a 5 cm  cutter to stamp out the dough  instead of  twisting the cutter then lift it straight out.
8.  Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.  
9. Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden.
10. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible,
11. Cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.

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