I. What is Petrin Mixing? Petrin mixing is a baking technique that involves using a specialized mixer called a Petrin mixer to knead and mix dough. This technique is commonly used in bakeries and commercial kitchens to efficiently and effectively mix large quantities of dough for bread, pastries, and other baked goods. The Petrin mixer … Read more
I. What is Chilling? Chilling is a baking technique that involves placing dough or batter in the refrigerator for a period of time before baking. This process helps to solidify the fats in the dough, which can result in a better texture and flavor in the finished product. Chilling can also help to relax gluten … Read more
I. What is Chiffon Mixing? Chiffon mixing is a baking technique used to create light and airy cakes, such as chiffon cakes. This method involves combining dry ingredients with wet ingredients in a specific way to achieve a delicate and fluffy texture. Chiffon mixing is known for producing cakes that are moist and tender, with … Read more
I. What is Fougasse Cutting? Fougasse cutting is a traditional French technique used to shape and decorate bread dough before baking. The term “fougasse” refers to a type of flatbread that is typically shaped like a leaf or an ear of wheat. The cutting technique involves making deep slashes or cuts in the dough to … Read more
I. What is French Meringue Whipping? French meringue whipping is a baking technique used to create a light and airy mixture of egg whites and sugar. This type of meringue is the simplest to make and is often used as a base for many desserts, such as pavlovas, macarons, and meringue pies. French meringue is … Read more
I. What is Quick Puff Pastry Making? Quick puff pastry making is a technique used to create a flaky and buttery pastry dough in a shorter amount of time compared to traditional puff pastry making. This method involves incorporating butter into the dough using a series of folds and turns, creating layers that puff up … Read more
I. What is Blind Baking? Blind baking is a baking technique that involves pre-baking a pie crust or tart shell before adding the filling. This process helps ensure that the crust is fully cooked and crisp, especially when the filling requires less baking time or does not need to be baked at all. II. Why … Read more
I. What is Pâte de Fruit Setting? Pâte de fruit setting refers to the process of allowing fruit jellies to cool and solidify into a firm, yet tender consistency. This step is crucial in the production of pâte de fruit, a popular French confection made from fruit puree, sugar, and pectin. Proper setting ensures that … Read more
I. What is Pullman Loaf Baking? Pullman loaf baking refers to the process of making a specific type of bread that is baked in a Pullman loaf pan. This type of bread is known for its perfectly square shape and flat top, making it ideal for sandwiches and toast. The Pullman loaf pan, also known … Read more
I. What is Ciabatta Folding? Ciabatta folding is a technique used in bread making to develop gluten and create a light, airy texture in the final product. This technique involves gently stretching and folding the dough to trap air bubbles, which helps to give ciabatta bread its characteristic large holes and chewy texture. Ciabatta folding … Read more