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    Baking Secrets
    Baking Secrets
    Baking Secrets
    Ebook115 pages59 minutes

    Baking Secrets

    By Rudolf Vincent T. Manabat

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    About this ebook

    RV Manabat's Baking Secrets is a treasure chest of tested recipes that are scrumptiously divine from the first bite to the very last morsel . . . If you have been searching for fabulous, foolproof recipes that are both timeless and exquisite, this is the book to have. 

    LanguageEnglish
    PublisherAnvil Publishing, Inc.
    Release dateSep 14, 2020
    ISBN9789712736230
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      Book preview

      Baking Secrets - Rudolf Vincent T. Manabat

      Acknowledgements

      My sincerest gratitude to all those who have guided and helped make this book possible. My mentors and friends from the De La Salle–College of Saint Benilde, The Peninsula Manila, OneKin Enterprises, food photographers of this book, Mrs. Remy Cruz-Mendoza of Navotas Press, the printer of my first cookbook, Mrs. Socorro Ramos and Ms. Letty Custodio of National Book Store Inc., to the Anvil Publishing team, for believing in my writing ability, and, finally, Chefs Shirley Joseph, Vicky Villanueva, Pam Obieta, Joey Prats, and Ernie Lim, for sharing a piece of their passion to this book—to all of you who believe in the difference that a baked goodie can make, thank you very much.

      To my family, friends, clients, readers and of course, to our loving Creator to whom I will always be thankful. I can never thank you enough!

      What is Baking?

      A bag full of pan de sal cut into pieces mixed with a cup of condensed milk, three spoonfuls of Ovaltine powder, an egg, a teaspoon of vanilla extract, small balls of dough, formed and baked for 5–7 minutes in a preheated oven toaster—that was what baking was for me when I was nine years old, a baker in the making.

      It would be unfair to have baking all boxed up. True, it is a complete science, with the need to be precise with measurements and timing, but it is also an art—it can be interpreted in a number of ways, in different styles. Appreciating baking requires understanding not only the process by which something is made but also the role of each ingredient in making the perfectly baked goodie.

      This book presents the many delicious goodies one can make through baking—breads, quick breads, cookies, cakes and other desserts. We will start with the basic breads, slowly making our way to the more complicated but more delicious cakes. Fully understanding the basics will help you see the value of each ingredient. Before you know it, you’ll be baking your food from scratch, using your own imagination!

      We all start with step 1 and then make our way to our separate baking paths (or goodies!). Understand the recipes and follow them before attempting to make your own version. More importantly, bake with all your heart. Baking may be a science, but at the end of the day, baking is not all about measurements and mixing. It is a practice of happiness.

      What are you waiting for? Bake to your heart’s content!

      Inside the Pantry

      The secret to a successful baking escapade is using the right tools and ingredients, and storing them properly, too. Sometimes, the flour is just so much mightier than the sword.

      FLOUR – There are three types of flour used in this book—the bread flour, the cake flour and all-purpose flour. Flour is used to give structure to any baked product.

      BREAD FLOUR – Composed of a protein content of 11-13%, this flour is used for breads and other baked products that require high-quality gluten formation. It is said that gluten formation contributes to the chewiness of a cookie.

      CAKE FLOUR – One of the most delicate kinds of flour. It is used for delicate cakes like chiffon. Its low protein content (7-8%) prevents too much gluten formation, which results to a softer baked product. It is also used in making pancakes and waffles.

      ALL-PURPOSE FLOUR – The most popular kind of flour. Contains a neutral protein percentage of 9.5-11.5%, which makes it the most widely used flour in the pantry. It can be used for all baked products with moderation in mixing.

      SALT – An essential ingredient to any baked product. It acts as a binder to all ingredients and a seasoning as well.

      BAKING POWDER – A leavening agent for baked goods. Contains baking soda and cream of tartar. It doesn’t need to be combined to an acid to be able to work as a rising agent.

      BAKING SODA – Also known as bicarbonate of soda. It needs to be combined with an acid (lemon juice, sour cream, yogurt, cocoa powder, etc.) to be able to act as a rising agent. It can provide a good shape to cookies.

      INSTANT DRY YEAST – A commercial form of yeast that can be found in any supermarket or bakery. It can be added directly to any baked product and doesn’t need to be hydrated.

      SUGAR – A sweet substance widely used in baking. It gives moisture to cakes, chewiness to cookies, life to the yeast and sweetness to desserts.

      WHITE/GRANULATED/REFINED SUGAR – It is the most widely used sugar in the pantry. Combining refined sugar with brown sugar makes a good blend that contributes to the color and chewiness of the cookie.

      BROWN SUGAR – Refined sugar that has been mixed with molasses. Best for quick breads and heavy cakes.

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