Home Economics - Home Baking

The person knows exactly what goes into them

1.Collect all ingredients, equipment and prepare tins

2. Weigh ingredients accurately

3. Preheat oven

4. Follow recipe step by step

5. Time cooking accurately

6. Do not open the oven doors

7. Cool baked product on a wire tray

8. Wash and dry equipment and table

Air is introduced by sieving, rubbing in, creaming or whisking

Once the mixture is heated, the hot air in the mixture rises, pushing the mixture up

A crust forms on top, which stops the mixture from collapsing when cool

This is a protein found in wheat

It allows the bread to rise in the oven

When it is mixed with a liquid carbon dioxide is made

The carbon dioxide pushes the mixture up

In the oven, a crust forms, which keeps the mixture risen

It allows the bread to rise and when heated it also sets to form a crust and keep the bread risen

Rubbing in eg. scones

Creaming eg. queencakes

Whisking eg. sponge cake

Melting eg. gingerbread

All-in-one eg. All-in-one Madeira cake

Shortcrust eg. pies, quiches and sausage rolls

Rich shortcrust eg. Mince pies

Cheese pastry eg. Quiche

Choux pastry eg. Eclairs and profiteroles

Rough puff pastry eg. Vol-au-vents and sausage rolls

Filo pastry eg. Spring rolls

1. Weigh accurately

2. Keep everything cold

3. Handle pastry as little as possible

4. Roll pastry lightly in one direction

5. Allow pastry to relax in the fridge before rolling

6. Bake first in a hot oven and then reduce heat to finish baking

Quick and easy to use

Useful for beginners

No waste

Expensive

Usually do not taste as a good as home baked products

Often high in sugar and salt

May contain additives