Baking and Pastry Techniques

Basic Baking Techniques

Understand the importance of accurate measurement, especially when dealing with baking powder and baking soda, to ensure the correct chemical reactions.
Recognise the different stages of cream (whipped to soft peaks, firm peaks, and over-whipped) and their specific use in various pastry recipes.
Familiarise yourself with methods such as sifting to aerate flour and mix dry ingredients thoroughly.
Know the function of beating and folding to incorporate air into the mixture, keeping baked goods light and fluffy.
Understand the technique of kneading dough to develop gluten structure in bread and pastry.

Pastry Techniques

Learn the distinct textures of the various types of pastry i.e. puff, shortcrust, filo, and choux and their appropriate uses.
Recognise the importance of resting pastry dough to allow the gluten to relax and prevent shrinkage during baking.
Understand the method of blind baking to pre-cook pastry shells before filling to avoid a soggy bottom.
Familiarise yourself with laminating technique for puff pastry that involves folding and rolling to create layers of butter within the dough.

Baking Methods and Equipment

Understand the difference between baking and roasting - baking is used for dough and batters, roasting for meats and vegetables.
Know the benefits of silicone bakeware for flexibility and ease of release of baked goods, and that it must be placed on a firm baking sheet.
Familiarise yourself with the use and function of baking tools: scales, measuring spoons, whisk, spatula, oven thermometer, etc.
Apprehend the use of bain-marie for delicate baking, such as custards and lemon curd, which requires gentle, indirect heat.

Management of Baking Errors

Understand the key causes of common baking pitfalls, such as cakes sinking, cookies spreading too much, or pastries becoming too tough, and how to prevent them.
Know how ingredient proportions can affect the product, for example, an excess of baking powder can cause the cake to rise too fast and then drop in the middle.
Recognise that consistent oven temperature plays a vital role in perfect baking results.
Be aware of the effects of over-mixing which can lead to tough cakes and rubbery muffins by developing too much gluten.