Common Techniques used in Baking - Chef IBCA

Baking foods to make them eatable has been done since the old ages, but with modernization and continued research, techniques have been standardized to give the future generation the idea to be better chefs in their lives. ChefIBCA is one of the established Best Bakery Schools in Delhi

With this blog, we are going to share a few of the most common but foundational 6techniques that are hard to replace with any modern technique. These are the techniques that one must acquire while learning the processes of  Bakery to become a master chef baker


Common Techniques used in Baking - Chef IBCA



CREAMING

 

In this bakery technique, sugar and butter are beaten together till pale and creamy. Sugar is also generally ground into fine pieces to speed up the process. In preparing cakes with this method, the butter-sugar mixture is mixed with eggs and flour one by one to form a complete batter, which is then baked for the final result. At the beginning, the batter is thick and lumpy, but when you keep beating, the batter becomes creamier in texture and lighter in color.

 

WHISKING

 

With whisking, you will be able to incorporate air into a mixture or batter made up of eggs and sugar, which are then mixed with dry ingredients sieved to form a smooth mixture. Lighter sponge cakes and low-diet cakes can be easily made with this simple yet very effective baking method. A whisker is one of the main pieces of bakery equipment for the whisking method, with its round edges for mixing elements by incorporating air into them. 

 

FOLDING

 

Folding is done to mix two different states of products, avoiding bubbles or raw forms of products for a smooth finish. In this simple method of mixing, termed "folding," air-beaten items like beaten eggs or whipped cream are mixed with the rest of the ingredients. Generally, it is done with a whisker to avoid any air. If there are bubbles in the mixture, the result should be a smooth finish for a better product later on. These minute steps may look very tiresome and even a bit, but these details are what separate master chefs from chefs!

 

RUBIN METHOD

 

This is the most traditional method in which fat is rubbed with butter to a grainy or breadcrumb form and then, simultaneously, sugar is added to a smooth finish and then used as per the recipe. Pastries, crumble toppings, and scones are made by this method. Done with bare hands, it is one of the most commonly used for preparing broad types of pastries in particular.

 

MELTING

 

In this method of "melting", butter, or the fat used in baking, is melted in a pan to be mixed with eggs, dough, or other ingredients. Dry ingredients are then added and mixed with a baking agent to let the cake rise, which results in denser and moister cakes than those prepared by other methods. 


CHILLING


Chilling is a process where you make the dough, put it in a plastic bag, flatten it with a rolling pin, and then put it in the fridge.


Although this technique is very simple, it has a lot of benefits. Chilling firms the fat and helps the dough absorb moisture more effectively. It also helps in making the dough easier to roll by reducing its stickiness. Not only that, it also has one more benefit. When cutting the dough into pieces, it is very important that it stays firm in shape when transferred to the baking sheet. Chilling helps keep the shape firm.

 

DOCKING


When baking short dough (one with high fat), it is essential to have the steam vented out nicely. For this purpose, we dock the dough. Docking is making holes in the dough so that the steam can come out from these. This can be done with forks, toothpicks, or a dough docker.


This keeps the dough from billowing and heaving. It is important for crisp cookies and the ones that are baked all on a single sheet.


BOILING


Now you must be getting annoyed by this technique. It is too simple to be called a technique. Isn’t it?  NO! It looks simple, but it is not.

Boiling also has techniques like scalding, simmering, full boiling, etc.


The milk should be boiled accordingly to suit the requirements of the dish. Just the way we boil milk at different temperatures and for different time periods to make the milk skimmed or toned.


PIPING


This is a technique that is used to make baked dishes more presentable.

In this process, a pastry bag is used where you fill it and then you squeeze the filling through the bottom hole in amazing small imperfect but good looking balls. 


This is used by master chefs because they know how much do presentations matter. These are used to create cookies before they are baked. Even creams are added in this manner.


CUTTING


Is this also more complicated than it sounds, as it was with boiling? Yes!

Cutting is not as simple as it looks. There are many ways in which you could cut your bakery products. 



Cutting raw baking materials plays a very important role in the taste of the dish. Big pieces taste different than small pieces, even when it is the same dish. One of the ways of cutting is to cut into cubes. Even fats are cut after flattening, and then mixed with the dough to create better-baked dishes.


There are also a few other similar techniques like separating eggs, beating egg whites, cooling, filling a pastry, shaping bread, greasing a pan, levelling, lining, rolling, and using sophisticated items whenever required that must be handled with utmost care.


These traditional techniques are used by professional pastry chefs around the world on a daily basis. ChefIBCA is one of the top bakery professional institutes that is solely dedicated to developing this profession. They have proven records of successful students who have gone on to achieve international fame for their impeccable skills. Their international curriculum and skilled professors will mold your expertise to become a highly dynamic individual as a baker so that you can serve the most luxurious hotels in the industry! 








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