BAKING

CAKES AND PASTRIES.

By EQUERE DAVID. A

TABLE OF
CONTENTS
INTRODUCTION ...................................................................................................................3
WHAT IS BAKING? ...............................................................................................................4
PUFF-PUFF...........................................................................................................................7
DOUGHNUT .........................................................................................................................8
EGG ROLL ............................................................................................................................9
MEAT PIE ...........................................................................................................................10
VANILA CAKE......................................................................................................................12
BUTTER ICING ...................................................................................................................13
..........................................................................................................................................14
...........................................................................................................................................15
...........................................................................................................................................16

INTRODUCTION
in From bread to pastries and cakes, baking has a long history that has satisfied the
hunger of countless people from worldwide civilizations for thousands of years. The
oldest known ovens were unearthed in Croatia in 2014. They are estimated to be 6,500
years old. The Egyptians were also pioneers in baking as the first recorded civilization to
use yeast in their bread as long ago as 2600 BC. Then, there was the Roman Empire’s
Baker’s Guild established around 168 BC. Baking was held in such high regard that a
festival was held once a year to celebrate Fornax, the oven goddess.

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During the Medieval period, ovens weren’t a standard fixture in any home. Those who
could afford wood-burning stoves (and the fuel to heat them) baked bread. The ability to
produce high-quality bread helped people climb higher up the social ladder. In the Middle
Ages, wheat bread was reserved for wealthy people. Dense, rich cakes in exotic colors
were only available to the highest echelons of society. Poor people stuck with rye and
black bread and, if they could afford it, meat pies. The introduction of saffron and other
expensive spices helped baking take off in Britain in the 15th century. Sweetened dough
buns, mincemeat pies, and gingerbread all entered the scene at this point in the history of
baking. Economic growth and globalization in the 16th and 17th centuries led to more
decadent treats with butter, cream, and raisins. Baking became more accessible to the
average person at this time, so families started to bake cakes and biscuits together. Late in
the 17th century, the price of sugar went down, and refined flour became available
bringing desserts to the forefront, including pastries, pies, and iced cakes.
The Industrial Revolution marked a turning point for the accessibility of cake-making in
the average home not only because of changes in taste and the availability of ingredients,
but because of evolution in technology. The development of the semi-closed oven and the
publishing of The Art of Cookery in 1747 provided budding chefs with the tools and
ideas they needed to try an array of cake recipes. As of the 19th century more women
became employed, they had less time to devote to elaborate food preparation. As a result,
convenience food grew in popularity, which cut down on the time women had to spend in
the kitchen. Also introduced in this century, baking powder transformed the dense, yeast-
based cakes of centuries past into the light, fluffy baked goods. Today, baking plays an
integral role in modern life. Whether one is baking from scratch or the convenience of
purchasing premade food, there’s no arguing that flour is one of the most important
features of our diet.

WHAT IS BAKING?
Baking is a way of getting ready meals that makes use of dry heat, normally in an oven,
however also can be finished in hot ashes, or on hot stones. The most common baked
item is bread however many different forms of foods are baked. Heat is steadily
transferred "from the surface of cakes, cookies, and breads to their center. As heat travels

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through, it transforms batters and doughs into baked items and more with a firm dry crust
and a softer center".

INGREDIENTS REQUIRED;
Flour, water, and leavening agents are the ingredients primarily responsible for the
characteristic appearance, texture, and flavor of most bakery products. Eggs, milk, salt,
shortening, and sugar are effective in modifying these qualities, and various minor
ingredients may also be used

 Flour
The first, and arguably the most important, ingredient to have on hand in a bakery is
flour. Flour is made from milled; ground grain and it is the basic building block for all
baked goods. Whether you are making light and fluffy biscuits, or dense, heavy pound
cakes, one will need to have flour on hand.

 Sugar

Sugar is another important ingredient to have on hand. Bakers use a variety of different
sugar types to sweeten baked goods and add delectable flavor. There are three basic types
of sugar that every baker needs to have. One is white sugar which is the most common
type of sugar. It is used in making sweet dough and batters for cookies, cakes, muffins,
cupcakes, and other sweet baked goods. Brown sugar is a mixture of white sugar and
molasses, and this sugar is used to create rich, flavorful dishes.

 Egg

Eggs, like flour, are important in baking because they add structure and texture to baked
goods. Eggs are often used as a binding agent. They hold a mixture together so that it
doesn't crumble or fall apart after it is cooked.

 Butter

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Butter is another crucial baking ingredient. The addition of this type of fat adds flavor
and texture to your baked goods, and adding butter to a recipe can help preserve the life
of your baked goods and keep them moist for a longer period of time.

 Leavening Agents

The final ingredient necessary for a professional bakery is some type of leavening agent
such as yeast, baking powder or baking soda. Adding any of these ingredients to dough,
according to your recipe, will instigate the release of gas during the baking process,
which will lend a fluffy, light texture to breads, muffins, cakes and cookies and help them
rise.
 Liquid
Liquids are necessary in baked goods for hydrating protein, starch and leavening agents.
When hydration occurs, water is absorbed and the chemical changes necessary for
structure and texture development can take place. Liquids contribute moistness to the
texture and improve the mouthfeel of baked products. When water vaporizes in a batter
or dough, the steam expands the air cells, increasing the final volume of the product.
Liquids includes, Water, Milk, Coffee, Alcohol, Juice, etc.

Others ingredients include; Oil, Flavoring, Spices, Salt, Icing sugar, Food coloring,
Potatoes, Carrots, Minced beef, Minced sausage etc.

Equipment required;
 Measuring Cups and Spoons
 Whisk
 Rolling pin
 Pastry Brush
 Spatula
 Sieve
 Mixing bowls

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  Knife
 Frying pan
 Cake Pan
 Piping bags & Tip
 Grater
 Icing spatula
 Baking cups
 Oven
 Scrapper
 Meat pie mold
 Paper towels or Tissue paper, etc.

PUFF-PUFF

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Ingredients;

 500g/ 250g Flour

Procedure;

Add a cup of warm water in a bowl, add sugar, salt and yeast, mix ingredients to dissolve
with clean hands. Then start kneading dough with hands until smooth and elastic then
leave to rise for about 1hour in a warm place. Then scoop with hand and fry in hot oil.
serve hot or warm

DOUGHNUT

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 Ingredients;

 1kg Flour -100g Butter

Procedures;

Sieve flour into bowl, add yeast stir, then add sugar, margarine and rub in. Into another
bowl, measure 1 cup of warm water and add milk, beaten egg and mix. make a well in the
center of flour and pour in your liquid mixture (warm water, egg, milk) then mix with
your hands. knead until elastic or smooth. Roll out with a rolling pin, cut in rounds or
doughnut shape, keep in room temperature to allow rising then fry in hot oil until golden
brown, when cool roll in granulated sugar.

EGG ROLL

Ingredients;

 Flour 500g -Margarine 120g -Baking powder ½tsp

Procedure;

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Into a plastic bowl, measure flour and baking powder and sieve. To the sieved mixture,
add sugar, margarine, nutmeg and a pinch of salt. Rub the mixture together until mixture
is well mixed. Into another bowl, measure water and milk. mix until mixture is well done
and set aside in the refrigerator or cold water for 15 minutes Make a well in the center if
the mixture of floor, baking powder, sugar etc. pour the mixture of water and milk into
the flour mixture. mix all together with your hands and set aside to rest. Boil eggs,
remove the shell and allow to cool. Rub your palms with some flour, take a certain
amount of pastry set aside to cover an egg. take an egg and place it at the center of the
pastry, try to cover up the egg with pastry until its completely covered. Fry in hot
vegetable oil until golden brown.

MEAT PIE

Ingredients;

 350g of Flour - 175g of Margarine - ¼ tsp of Salt

Filing ingredients;

 Mince meat - Irish Potatoes - Carrots

Procedure;

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FILLINGS

Place your pan on medium heat, pour the vegetable oil and go add ahead to add the
onions to sauté for one minute. Add curry, salt and minced garlic. Allow them to sauté.
Add the minced beef and stir until slightly brown, add seasoning cubes and stir. At this
juncture, go ahead to add the diced vegetables: Carrots and Potatoes. Cover to cook for
about 2-3 minutes or until a bit tender. Add a cup of water to the sauce, then add the 2
tablespoons of flour to thicken the filling. Mix everything together thoroughly and allow
to cook for about three minutes, then remove from the heat and allow to cool.

THE DOUGH

In a mixing or a stand mixer, pour the flour, add the sugar, nutmeg, salt, and the baking
powder. Add the butter or margarine and mix in the flour until it looks like crumbly
texture. Make a well in the middle to add the egg and mix thoroughly in the mixture. Add
the milk or water and knead the dough until soft and smooth or until the right dough
consistency is achieved. Cover and place the dough in the refrigerator to rest for about 30
minutes.

FOLDING

After taking the dough out from the freezer, drop it on a floured surface and knead it a
little bit more. Cut into small pieces and grab your rolling pin. Roll each cut-out flat , use
your meat pie cutter to cut it out. Add 1 tablespoon of the filling. Brush the tip with some
whisk egg and fold. If you are not using a meat pie cutter, use a fork to seal the tip, and
remove the excess dough.

BAKING THE MEAT PIE

Set your oven to 175 degrees C or 350 degrees F. Bush your pan with butter to avoid
sticking or line your baking tray with parchment paper. Arrange your pie in the tray and
brush the top with egg. Place the tray in the oven and allow to bake between 20-25
minutes. When it's well cooked, remove from the oven and allow to cool.

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 VANILLA CAKE

Ingredients;

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  4 cups (500g) All Purpose Flour
 12 Eggs
 4 sticks (500g) Butter (NOT Margarine)
 400g (2 cups) Granulated Sugar
 3 teaspoons baking powder
 3 tablespoons vanilla extract

Procedures;

Mix your butter and sugar first until it turn white and soft, creaming very well either with
hand or a mixer. Add all dry together and set aside. Separate your egg yolk, whisk egg
white until foam, then separately whisk your half sugar with the yolk and set aside. Add
In your whisk egg White to the sugar/butter mixture mix for 5mins. Mix dry ingredients
and egg yolk with milk into the batter. Divide dry ingredients into three part and mix
once in all with the milk and egg yolk till incorporate. Divide the batter into the grease
pan, tap on floor then your batter is ready to bake. Bake for 45mins or until the toothpick
come out clean.

BUTTER ICING

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Ingredients ;

 Margarine 150g
 500g icing sugar

Procedure;

Sieve icing sugar into a clean dry bowl, measure butter and margarine into a bowl, add
Flavor and salt, cream margarine with a spoon, when margarine is softer. Start adding
Icing sugar continue creaming until soft.

MARKETING STRATEGY
One of the biggest advantages bakeries have over other food-centric businesses is the
unique ability to market themselves. If one operates a bakery, creative marketing can be a
big driver of business. Several unique ways bakeries can expand their audience may
include;

A. Satisfy people’s hunger for on-trend goodies

B. Food trends come and go, but some are quite a bit stronger than others. When
you’re marketing to bakery customers, you always need to tempt them with
something new or trendy. Let's take red Velvet cake, which seems to be popular
in recent times. The ability to create your own red velvet cake in a creative way
and a specific design will be able to attract more customers and When you have
something new, your customers are much more likely to be tempted into taste-
testing it themselves. Another way to find out what’s popular is by asking people

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 directly. Find out what’s important to them, whether it’s gluten-free, vegan,
organic, sustainable, or anything else.
C.
D.
E.
F.

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