Since leaven puffs up bread, it provides an object lesson about pride and hypocrisy. It is compared with malice (wrong motives) and wickedness (breaking God's law). The apostle Paul used this property of leaven to teach Christians that a “puffed up” attitude is sin (compare 1 Corinthians 5:2 with 1 Corinthians 5:6-7). Leaven is a food additive, which causes bread or bread products to rise. Next time we will talk about leavening agents like baking powder, baking soda and yeast.What does leaven picture during the Feast of Unleavened Bread?ĭuring the Days of Unleavened Bread we are to have no leaven or leavened products in our home (Exodus 12:15 Exodus 12:19 Exodus 13:7). The truth is, the technique is equally as important as the recipe. Many people see a deflated cake and blame it on the recipe. This is why you will see DO NOT OVER MIX in some recipes. When we add too much air in the mixing bowl, this also contributes to the “collapse” of the baked goods when they come out of the oven as well. When we use our electric mixer to mix batter, we are adding air into the batter. When we “cream” butter, we are adding air into the butter. Leavening doesn’t only happen in the oven. If it is still “wet” in the center and is underbaked, your cake will shrink in size or collapse as the gases evaporate.Įver wonder why your baked goods collapse when they are removed from the oven? This is why.Įver wonder why we use a toothpick to insert in the center of our baked goods to check for doneness? This is why. ![]() If your cake is baked thoroughly, it will keep it’s shape. When baked goods come out of the oven the remaining gases evaporate or contract back into their original volume. This is when the rising stops and the cake begins to set. Pressure begins to build up and the cell wall breaks. The volume also increases as the cake begins to rise. When you put a cake pan full of batter in the oven, as it is exposed to heat, carbon dioxide (a gas) is produced and this is the beginning of the cell wall stretching. ![]() For now, re-read, number 3 and 4 and imagine a cake in the oven. This defines the final volume and shape of the baked goods.įor my junior bakers, in school you will learn all about cell walls.
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