a mixture of flour, eggs and dairy that is thin enough to pour or thick enough to scoop. But cannot be rolled out like a dough

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Process of partially or fully baking a pie crust or other pastry before adding the filling

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A process where gelatin powder or sheets are soaked in cold water for a few minutes before using. This makes the gelatin easier to dissolve and disperse more effectively in the liquid that is to be gelled

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Process of modifying sugar into a liquid with heat. Final product will be a shade of amber or golden brown.

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Process of beating butter together with sugar

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•      A very thin layer of frosting applied to the top and sides of a cake, providing a crumb-free coating; a base for the final, thicker, decorative layer of frosting.

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•      Process of incorporating small pieces of fat (usually butter) into flour.

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•      Process of perforating the surface of a dough with a fork or a docker (a special roller with "spikes"). This allows steam to escape and prevents the dough from puffing up when baked.

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Process of combining two ingredients that are normally unmixable.

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Process of feeding yeast with starch and sugar, as found in yeast dough. Also the name for the first rise of yeast dough.

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•      Technique of gently incorporating two mixtures together.

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Process of working wheat-based dough by hand or in a mixer with a dough hook attachment into a smooth and elastic ball

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A technique used to soften fresh fruit and draw out its natural juice.

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Final rise of a yeast dough after it is shaped and before it is baked.

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Process used to blend, mash, or grind food (e.g. bananas) into a smooth, lump-free or paste-like consistency.

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A stage that is reached after beating or whisking whole eggs or yolks with sugar until very thick and pale in colour

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•      Process of passing dry ingredients through a mesh (for example a sieve) to break up lumps and aerate ingredients.

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Process of cutting slashes on the surface of bread before baking.

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•      A solution of sugar in water. Usually made with equal parts sugar and water.

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A small pouch containing herbs and spices to add flavour to liquids.

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The final stage of whipped egg whites or whipped cream

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Horizontally slicing a cake into layers. May also refer to levelling the cake by slicing off the domed part of a baked cake

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yeast-raised roll with a soft outer crust

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types of Soft Roll Bread

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yeast-raised roll with a hard outer crust.

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types of Hard Roll Bread

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non yeast dependent bread made with a leavening agent (such as baking powder or baking soda) that permits immediate baking of the dough or batter mixture.

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tender, moist, and simple cup breads leavened with baking powder or       baking soda.

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small flaky breads leavened with baking powder, baking powder makes preparation time shorter than yeast is used

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This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of sugar and shortening. Lean dough is usually made into Pan de sal, Pan Americano, French bread and other crusty bread varieties

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This dough is still made of the basic ingredients flour, yeast, salt, sugar and shortening. But this dough uses more sugar and butter as shortening. It contains nuts, fruits, eggs and other additional ingredients that would make your dough mixture richer. This type of dough is used in making rolls, and sweet bread varieties

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This method of mixing combines all ingredients together at one time to make the The dough needs kneading and will be set aside to rise.

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This method mixes part of the liquid, flour, and all of the yeast to make a soft mixt is set to rise until bubbly. Then, the remaining ingredients will be added and the m considered as straight dough

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This method has a softer batter instead of a dough. Kneading is not required to mix ingredients thoroughly

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are always popular. They are really little cakes,

flat, sweet and small. They can be made in a variety of

shapes and flavours, and can serve in just as many different ways.

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Are irregular and unevenly shape. They are made simply by dropping the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shape cookies. The cookie is done when its surface is delicately browned and the imprint of a finger will show slightly

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Are made from dough which been rolled out and cut with cutters to form shapes that fit special occasions such as Christmas, Valentine’s Day and Easter.

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made with more butter which makes the finished product richer in a taste than the other types of cookies. They are made by pressing the mixture out of a cookie presser or pastry tube and onto the baking sheet, at the same time forming it into varied shapes like rings or ribbons

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Are made by spreading the dough on a pan, then baking and cutting it into pieces. Either sponge or butter cake mixture is used. The baked product is then cut into squares or bars. For special touches, it is advisable to slightly dust cookies with confectioner`s sugar before cutting. Bar cookies with creamy icing also make an elegant dessert

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Are those which are formed into desired shapes with the hands. To make them, the dough is rolled into balls the size of a fifty centavo coin. They are then placed about 8 cm apart on a lightly greased baking and flattened before baking. For special touches, the dough can be flattened a fork in a crisscross pattern or a hallow can be formed at the center of each ball of dough with the thumb or a spoon and filled with jelly or other favorite filling

 

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This pastry is generally crumbly yet sturdy in texture with a buttery flavour. It is versatile and is great for tarts and pies. There are three different types of shortcrust pastry. Sablee (meaning sandy) , sucree (meaning sweet) and brisee (meaning broken). They have different textures, different methods to making them and are great for different purposes. Learn about them here.

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This is the standard sweet pastry and is most alike the brisee. Icing sugar makes it sweet. First you cream the butter and sugar together rather than rubbing in. This gives it a firmer and sturdier texture used in tarts that will hold up fillings well.

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is a delicate, light and airy pastry. It is usually used for profiteroles and eclairs. It’s method to make it is very different to the types of pastry above. First you heat a mixture of milk, butter and water until melted (with salt/sugar often added). Then, you add flour while beating until the flour has cooked out. Eggs are then added until you have a dough. It is then usually piped and baked in the oven, where it puffs up and turns golden brown. It is then filled and served

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is used to spread butter, oil or egg wash on food. At current, most of pastry brushes are made with silicone bristles, while some are still made with natural bristles.

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is made of metal wire that can make the food out of the oven cool. It allows air to circulate completely around the food in case that the bottom gets soggy because of not removing the moisture

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•      is used to sift or separate clumps from flour, cocoa powder, etc. The most commonly used sifter is a stainless steel canister type with mesh screens inside and a rotatory handle at the side.

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•      is a cylinder used for evenly flattening every kind of dough, which is an essential utensils in baking. Rolling pins are mainly made from wood or marble. Besides, you can find some rolling pins with various special designs, such as carving embossing on the surface.

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is lined in the baking pans to prevent the food from touching the pan directly, which can bake the food better and also let you free from cleaning the dirty pans.

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is helpful to test if the cake is cooked without leaving an ugly hole. Besides, some cake testers can be also used as an exhaust needle and a decoration.

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•      cup is used to weigh dry ingredients like flour, spices, salt, or sugar. Usually, these cups come in plastic, stainless steel, or porcelain. Plus, they also come in 4 standard sizes such as ¼ cups, 1/3 cups, ½ cups, or 1 cup, which allows you to control the volume of different ingredients.

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•      come in clear glass or plastic. Due to its transparent outlook, it’s easier to check the quantity of the liquid poured into the cup. Besides, there are always measurement lines on the cup wall to hold the exact amount.

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•      is used to measure the number of small ingredients, either liquid or dry. They come in different materials, such as plastic, metal, and other materials. Also, they often come in sets, usually between 4 and 6 spoons with different sizes in a set.

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•      The amount of some ingredients like sugar, flour, and others need to be measured very accurately. Thus, using a baking scale helps you to ensure the results of the food. Now, there are also some spoon scales for measuring small ingredients more conveniently

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are various molds with sharp edges for cutting the dough into a particular shape. They are most commonly produced in either metal or plastic with cutting edges on one side and a handle on the other side

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•      a sharp and thin blade wrapped with a rubber or plastic handle at one side. Some are also made of thin plastic or rubber. They are used to slice and portion out the dough.

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•      also known as a dough blender, is used to work solid fats like butter, shortening, or lard into flour to create a dough. A basic blender consists of a handle and a blunt blade that extends from the handle. The blade is used to get under the dough and separate it more precisely.

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•      is formed of several identical cups usually used for baking muffins or cupcakes. They come in many different sizes. A standard muffin pan has 12 wells that are 2.5 inches wide at the top and 1.5 inches deep.

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•      A sheet pan is a shallow and rectangular metal pan used in an oven. It is often used for baking flat products such as cookies, pizzas, and more.

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•      is usually used for decorating pastries by squeezing creams on the surface. They are basically made in the shape of a cone. Usually, they’re used with piping tips that can make different patterns.

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•      A decorating tip decorates the pastries by being used with a piping bag. They come in various shapes of their opening and sizes. You can make different patterns or write by using different tips. Most decorating tips are made of metal; however, some are also available in plastic.

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•      is a narrow spatula built with a thin, flexible stainless steel blade. They’re used for smoothing out the buttercream and icing on the side of a cake to create a flat surface.

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