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Tag: Baking

What is Tangzhong?

Posted on by Karen Blakeslee
bread dough
Bread dough
Photo: Colorado State University Extension

Do you like the texture of bread or rolls that are pillow soft? An old bread technique has gained new popularity using an Asian yeast bread method called tangzhong. So what is this method?

Tangzhong, originally popularized in Japan and Taiwan, cooks a small amount of flour and liquid to make a thick slurry, then it is combined with the rest of the ingredients. This slurry helps pre-gelatinize the starch in flour so it can hold more moisture. This also creates a structure to hold that moisture through the entire breadmaking process. The dough is easier to knead. The dough rises more and the texture will be moister, softer and stay fresher longer.

Can you convert your own recipes to add tangzhong? It may work for some recipes, but not for others. This is especially true for recipes such as a crusty baguette or chewy bagel. Some tips to try this with your favorite basic bread recipe can be found on the King Arthur Flour website.

Happy baking!

 

What is a Bialy?

Posted on by Karen Blakeslee
bialy
Bialy
Photo: Canva.com

It looks like a kolache, but has a texture of a bagel and English muffin. What is it? A bialy!

According to Merriam-Webster, it is defined as “a flat breakfast roll that has a depressed center and is usually covered with onion flakes.” It may also include poppy seeds. The bialy comes from Polish city of Bialystok and are popular in New York City.

While bagels are boiled in hot water prior to baking, bialys are just baked. Bagels have a hole through the center and bialys have a large depression to hold the savory filling.

Give them a try!

 

Better Banana Bread

Posted on by Karen Blakeslee
Ripe Bananas
Photo: Canva.com

There they are, sitting on your countertop. Bananas no one will eat because they are dark and over ripe. Don’t throw them away, make banana bread or muffins!

In fact, very ripe, dark skinned bananas are the best for banana bread. They will give a deep banana flavor and moist texture to the bread.

As bananas ripen, the starch turns to sugar quickly. The sugar fructose is about triple the amount in green bananas. The more fructose the better!

What’s more is that sugar acts like water when heated. This will add moisture to the bread along with sweet flavor.

Source: Cook’s Illustrated

 

Virtual National Festival of Breads 2021

Posted on by Karen Blakeslee

National Festival of BreadsThe 2021 National Festival of Breads will be held virtually on June 9, 2021.

The National Festival of Breads is a public festival held every other year in Manhattan, Kansas. This year will be a little different; to maintain everyone’s safety, this year will be completely virtual. You can still expect the same great workshops, recipes, and competition, just from the comfort of your own house!

Original recipes can be submitted from January 8-February 22, 2021. There are two divisions, adult and youth. The adult division has three categories. They include savory rolls, sweet bread/rolls or traditional breads. The youth division has two categories. They include sweet rolls or creative bread shape.

For all the details, see the National Festival of Breads website and start baking!

 

 

Let’s Bake Popovers!

Posted on by Karen Blakeslee

popoverThere has been a lot of baking going on this year. And, many are new bakers who have time to experiment while being at home. Have you tried popovers? Here are some tips.

Popovers are leavened with steam to create a large cavity inside. The oven heat sets the outside to trap the steam and allows it to expand. The inside also remains moist while the outside gets crisp.

Bread flour can give more volume. Warm milk also helps improve oven spring, that initial rise at the beginning of baking. Lowfat milk also produces a crispier crust. Use a popover pan or muffin pan. A cool pan, greased lightly, allows the popover batter to stick to the sides and helps improve the base of the finished popover. If the pan is warm, the popover tends to have a shrunken base.

Popovers take less time to make than rolls. Add a drizzle of honey or a dollop of your favorite jam and you have a great addition to breakfast, brunch or snack.

Source: Cook’s Illustrated

 

Where’s the Yeast?

Posted on by Karen Blakeslee

Kneading Dough - Canva.comInstant bakers are now in about every home kitchen. That has created a demand for certain ingredients, including yeast. Manufacturers are working hard to replenish the supply. But, buyer beware!

There are reports that bulk packages of yeast are divided into smaller quantities, repackaged, and then sold online or in stores. This is inappropriate and unacceptable.

Yeast is a living organism and when repackaged, that can compromise the yeast and the shelf life. And, once out of the original package, the shelf life is only 3-5 days. These repackaged products are being sold at very high prices, which is unethical.

What can the consumer do? Be patient, store shelves will get restocked. Call your store to find out when new supplies will arrive. Some stores may also carry fresh cake yeast, usually in the refrigerated dairy section.

Source: Red Star Yeast Facebook page, https://redstaryeast.com/contact/

 

What is a Dough Conditioner?

Posted on by Karen Blakeslee

When making yeast bread, sometimes the dough just needs a little boost. One method to do that is adding a dough conditioner or dough improver.

These ingredients look like flour, but are not. They help improve gluten development to give higher volume and finer texture. Commercial bakeries use them because of the automated equipment which can be hard on bread dough. They are also added to frozen dough to withstand the damage ice crystals impart on gluten structure. Using dough conditioners can shorten mixing time and speed up fermentation.

Examples of dough conditioners include vital wheat gluten, amylase enzymes, ascorbic acid, and emulsifiers.

Source: How Baking Works, by Paula Figoni

 

Practice Now for the Fair!

Posted on by Karen Blakeslee

Whether or not county fairs happen this summer, take advantage of this time to practice baking for the fair!

While there are millions of recipes to try, not all recipes are safe for the fair. Research now so it is not a last minute decision. Practice recipes to learn how they bake with your equipment and in your home oven.

That practice can also help improve measuring, mixing and shaping skills. Take notes to help you remember what worked well, along with what didn’t work. Another idea is to video yourself so you can see your progress.

Use fresh ingredients. Leavening agents, such as baking powder, baking soda, and yeast, can expire and loose their leavening action. Whole grain flour and fats can become rancid if not stored properly. Old spices will not produce optimum flavors.

If you made a great product, freeze it! Cool it completely, double wrap and freeze. This works best up to four weeks prior to the fair.

Source: Home Baking Association

 

Virtual Baking Instruction

Posted on by Karen Blakeslee

It seems that flour is flying off of grocery store shelves these days! Baking is a great way to incorporate STEM education during these days of online education and school at home.

To help in this endeavor, the Home Baking Association has a vast list of resources at the click of your computer mouse. Resources are grouped by age category including Early Childhood, Elementary, and Secondary ages.

The Home Baking Association strives to teach essential living skills while connecting with agricultural and food science, retail baking, milling and baking engineering and technology.

Learn more at www.homebaking.org/distance-learning/.

Many recipes can be found at www.homebaking.org/recipes/

2020 HBA Educator Award Contest

Posted on by Karen Blakeslee

Do you teach baking in a classroom or community program?  Enter a baking lesson or baking activity to be eligible to win $1,000 and a trip for two to the 2020 Home Baking Association Annual Meeting.   Whether you teach in the classroom, community programs, organizations, or at home, anyone teaching baking to others is encouraged to enter. All entrants will receive teaching resources.

Entry deadline is March 31, 2020!

Learn more and how to apply for this award at www.homebaking.org/educator-award/.

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University