Let Test Kitchen Science Begin!

Test out some egg substitution options provided by our new member, Chef Gemma Stafford, of Bigger Bolder Baking.

State the PROBLEM: Your test kitchen is baking a cake for a friend’s event. Your friend is either allergic to eggs OR is serving a vegan and requires an egg-free cake.

Plan the test kitchen control and variables.

Step 1: Choose and read the Control Recipe you will use.

Assemble ingredients and bake the control for comparison.

One I like to use in test kitchen baking labs is:

Sunflour Golden Layer Cake
Makes 1, 8-inch round layer cake

1 cup (4.25 oz) all-purpose flour
1 ¼ teaspoon baking powder
¾ cup (5.25 oz) sugar
¼ cup (2 oz) vegetable shortening
½ cup (4 oz) milk
1 teaspoon vanilla or other flavoring
1 large whole egg (1.75 oz)

Step 2 – Stir SUNFLOUR Plain Flour, sugar, baking powder and shortening together, add milk and flavoring. Beat vigorously 200 strokes (2 minutes), scraping bowl frequently.

Step 3 – Add egg and continue beating 2 more minutes, scraping bowl frequently. Batter will be thin. Bake in one 8-inch greased and floured pan at 350° F. for 30-35 minutes.

Step 4: Choose one or more variables from the egg substitution chart.

Step 5: Bake the control recipe substituting one of Gemma’s egg substitutes for each recipe baked.

Step 6: Analyze each variable result with the guide and charts available in Kitchen Science

Apply math:

  • Measure or scale each ingredient for accurate control and substitutions.
  • Take an internal temperature of each cake to confirm it is done. (200° F.)
  • Calculate ingredient costs for each recipe and it’s variable. Compare the costs.
  • Measure the batter weight and the final baked cake’s height for each variable.

Build literacy:

  • Take photos and write a report comparing the outcome of each variable compared to the control cake’s color, volume, flavor and texture.
  • Discuss which cakes were most acceptable or not. What problems did you find?
  • For each acceptable variable, what might you name the cake to market it?
  • Present your test kitchen results for each egg substitution variable.

Create! Bake the cake recipe above in a square cake pan (9 X 9-in). Create a nine block Quilt Cake! See how at HomeBaking.org

 

 

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Bake for Summer Learning

Call it Summer Baking STEAM or applied Math, Science, Literacy and Art—Baking’s got it all to keep the learning happening at home, community or in summer school programs. Over the weeks check out some of the options: Baking SCIENCE covers a lot of categories—agriculture (source of ingredients), ingredient functions, nutrition, and test kitchen product innovations, for starters.

Start by learning the baking functions of key baking ingredient categories:

Go on-line to learn basics about baking’s key ingredients

Flour—Wheat Flour 101 
How Flour is Milled, Kids Zone

Sugar 101—The full scoop – What IS Sugar? 

Vegetable oil and shortening – Canola, peanut, soy/vegetable, coconut oils; and shortening

Explore the agriculture at www.soyfoods.org

Eggs—The Power of Eggs 

Yeast Science

What’s the Difference? Baking soda and baking powder

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Celebrate! Celebrate!

This May we have layers of celebrations to prepare – from formal to informal. I can’t make all my own food to share, but here are three recipes I’m baking to personalize my gatherings.

  • A friend has earned an “open house” graduation “come and go” reception. Make it easier to serve a crowd with fresh-baked Brown and Serve Rolls to go with trays of sandwich building options.

See a step-by-step shaping of rosettes too

  • A neighbor’s bridal shower brunch should include something sweet and something savory. Bite-sized Cream Puffs with strawberries (insert photo) would be perfect alongside savory Cheddar Garlic Bites. You’ll love baking with self-rising flour for this recipe! Learn more about this special flour mix on our Glossary.

Baker’s note: With chives so fresh in my garden, I may sub snipped chives for the garlic.

  • Finally, I’m overdue to host a tea or coffee for some of our very special neighbors on or around Mother’s Day. Crepes will be a fun option this year. Inspire each other with a variety of filling options for A+ Crepes from the book, Baking with Friends. Or go the extra distance with a Crepe Spinach and Ham Cake!

Let us know what you’re doing too @HomeBaking or @homebakingassociation.

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Gardens and Baking Unite!

The soil is turned and warming up for planting. Those soft spring rains may bring tulips and daffodils, but it shouldn’t surprise you our thoughts turn to what we can BAKE with all that’s sprouting— both in the garden and the store.  The top three coming to mind include

Asparagus

Wrap fresh grilled or roasted asparagus along with other delicious options in a Fresh Flat Bread, you can even grill the flat bread!

View more, Portable Kitchen video Making Flatbreads

Spinach

As the spinach sprouts, it’s Quiche I’m thinking of—the easier the better. The “miracle crust” that sorts itself out while baking — (the crust ingredients are mixed then combined with the egg, spinach and cheese mixture)–gifts us all with more Spring time for gardening, biking or just a fresh air walk. Try this miraculous quiche!

Carrots

Even though I’m just planting them, not harvesting yet! HBA will be learning and sharing whole grain rich baking with the Child and Adult Care Food Program April 22-25. Among the great recipes we’ll share are these irresistible Veggie Waffles with hints of carrot cake and zucchini bread!

Let The Family Dinner Project plant a great reminder to us all to make time to share conversation over a daily meal. “Family meals can plant seeds of their own: seeds of good health—physically, emotionally, socially and academically when you sit down with your family.”

Planting the Seeds of Good Health at the Dinner Table

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Whole Wheat Cinnamon Swirl Bread

Just in time for Whole Grains Sampling Day On March 27th

Makes 2 loaves. 

Dough:

2 cups (1 lb.) filtered water at 110°F
¼ cup (1.75 oz) Olive oil, lemon infused
½ cup (5.5 oz) Molasses or Honey
2 Tablespoons (1 oz) Vanilla
2 Tablespoons (0.5 oz) Orange Zest
1 teaspoon (0.15 oz) Sea Salt
8 (2 lb.) cups Panhandle Milling Whole Wheat Flour
1 ½ Tablespoons (½ oz) Red Star Active Dry Yeast

Cinnamon Filling:

2 Tablespoons (0.5 oz) Ground Cinnamon
1/2 cup (4 oz) Butter
1/2 cup (3.5 oz) Organic Coconut Palm Sugar

Directions: 

Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, and cinnamon. Measure water, oil, molasses or honey, vanilla, and orange zest into a mixer fitted with the dough hook. Add the yeast using only half the flour and adding yeast last.  Mix gently on speed 1 until the flour is moistened. Continue mixing on speed 2, adding salt and remaining flour until the dough comes away from the sides and bottom of bowl. Knead 4-5 minutes.

At the end of mixing, form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough.

On a floured counter-top, roll the dough into rectangle 6 inches by 24 inches, about ½ inch thick.  Spread a thin layer of softened butter over the rectangle. Sprinkle the butter with cinnamon and coconut sugar.  Roll into a tight log and pinch the seam and ends closed.  Cut the roll in half.

Pinch the open ends closed.  Place 1/2 of the roll in a greased loaf pan. Repeat with the second loaf.

Allow to raise, covered with plastic for 30-45 minutes until the loaf reaches the lip of the pan (doubled in size).  Just before baking, cut three slashes in the top of the loaf.

Heat oven to 350° F. Wash and sanitize hands and work surfaces again. Bake for 30-35 minutes or until at least 190° internal temperature. Cool. Frost or decorate if desired.

Find more wonderful whole, ancient and sprouted grain formulas at PanhandleMilling.com

Shared by Chef Stephanie Petersen, Panhandle Milling Company, a HomeBaking.org member.

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How to Make All Natural Homemade Food Coloring

Now more than ever we want to know what goes into our food.  What better way to know than to make your food yourself. Food dye has gotten a bad rap, so if you don’t want to use it or want an all natural solution then this is for you.

Fruits, vegetables and spices have a strong pigment which is what makes them perfect for Homemade Food Coloring.

This dye isn’t as concentrated as regular dye so you might need to use more. It will work best for dying icing and frostings. For a cake, you will need to add more.

Want to learn more about making your own food coloring, check out our newest member website, Bigger Bolder Baking. Check out chef Gemma Stafford’s website here!

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Your Guide to Bake and Take Month 2019

Giving a home-baked gift is a great way to show someone you care! Every March is Bake and Take Month, a time to celebrate your everyday relationships with some delicious baked goods. Bake and Take was created in 1971 by the Kansas Wheathearts to be an opportunity to revisit relationships with friends and family by baking and sharing treats.

Kansas Wheat and the Homebaking Association continue those efforts today with their Bake and Take Month partnership. While a month long celebration might not be the right fit for some, Bake and Take Day, celebrated annually on the fourth Saturday in March, is a great opportunity for families and service groups to get together in the kitchen and around the oven.

If you do bake it off, let HBA see your creations on social media! Check out Home Baking Association’s Facebook page, Instagram, and Twitter feeds here.

Sample Carrot Apple Muffin recipe from EatWheat.org. Click here to view the recipe!

Facebook Live Event!

Who doesn’t love a fresh baked good in their life? If you’re looking to spread a little spring-time cheer, meet your newest neighbor or impress your new in-laws, Bake and Take Month in March is the celebration for you! Bake up a storm with an expert, Sharon Davis from HBA, and try your hand at Whole Grain Rich Carrot Apple Muffins! 2:30 p.m. central time!Here’s a free download of a recipe that will be featured!

Baking for others is everything a parent, a teacher and a community could want. The soft pretzel was originally baked as a reward for learning and remains a sign of “blessing” or appreciation to this day. On-line lesson Bread with a Twist outlines many ways to teach and learn from baking as a service. See how to shape pretzels

4HCongressPannedsoftpretzels

Several resources to help Bake and Take include:

Perhaps you can share your love of baking by giving a copy of Baking with Friends to someone special. Check out the Home Baking Association resource here.

Above all, just DO IT! Enjoy Bake and Take Month!

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Educator Award Contest 2019

March 2019 – Calling all baking educators! Classroom educators, community organization and afterschool program leaders are encouraged to enter. Submit a baking activity or lesson by March 31 to be eligible to win the $1,000 award and a trip for two to Lake Placid, NY!

The Home Baking Association (HBA) recognizes an educator annually. The non-profit association seeks to reward educators who have implemented outstanding programs that teach children to bake and share baking in their communities.

Family and consumer sciences (FCS) educators and youth organization leaders for FCCLA (Family Career Community Leaders of America), 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share successful community baking programs. Youth who have developed baking programs that teach other youth to bake are also invited to enter.

The outstanding educator selected will receive $1,000 and a trip to the HBA Annual Meeting to present the winning project. All entrants will receive a complimentary teaching resource.

Visit HomeBaking.org for ideas, teaching resources and previous award winning lessons. Congratulations to the 2016 Educator Award Winner, Delaine Stendahl, family and consumer sciences teacher, Whitehall, WI. Stendahl won the award with her entry The Power of EggsThis resource is a perfect example of the outstanding lesson plans the Home Baking Association would like to help promote.

For Information on the 2019 Educator Award Program visit HomeBaking.org. Entries must be received by March 31, 2019.

For more information, contact:

Charlene Patton HBA Executive Director: 785.478.3283, Email: hbapatton@aol.com

 

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Whole Grain Baking Tips

  • Bake with a well-tested (standardized) recipe. Most good recipes may be baked as a whole-grain product.
  • Start with half whole grain. Identify the amount of enriched all-purpose or bread flour in the recipe. Divide the amount in half. Substitute a whole wheat flour for half the flour. (EX: For 2 c. all-purpose or bread flour substitute 1 c. whole wheat flour and 1 c. all-purpose or bread flour
  • Measure or scale flour accurately. 1 cup flour = 4.25 oz /120g “Fluff, spoon, level” or use a scale. View How to Measure Flour 
  • For a lighter appearance and flavor use white whole wheat flour (read package label). Standard whole wheat flour is produced from red wheat and has a darker bran color.
  • For yeast breads, use hard whole wheat flour (red or white)
  • Find the whole grain version. For de-germinated cornmeal, sub one for one whole grain cornmeal.
  • Want multi-grain? Create your own blend to sub for ¼ (25% and no more) of the enriched or whole wheat flour.
  • More liquid needed? Not if veggies, fruits or buttermilk are included. If batter/dough seems dry, add 1-2 T. liquid.
  • Bake together, eat better. When children help, they’re much more likely to try and adopt whole grain foods.
  • Find lessons, recipes and more at HomeBaking.org

Check out the resource Whole Grain Baking 101 for more information.

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Bake and Take Month

Sharon Davis of the Home Baking Association sat down with the folks at Kansas Farm Food Connection earlier this month for a discussion about Bake and Take Month.

What’s better than baking something delicious? Sharing it with others! That’s what Bake and Take Month is all about.

“There’s this wonderful aura around sharing baked goods with other people,” said Sharon Davis, program development director for the Home Baking Association. “It’s so heartwarming, especially in our high-tech world. We’ve become so isolated.”

Sharon harkened back to the 1970s, when the Kansas Wheathearts started Bake and Take Day. The Wheathearts, composed largely of farmers’ spouses, were an auxiliary of the Kansas Association of Wheat Growers that wanted to build up their communities. On Bake and Take Day, members would bake a dish to share with neighbors or those in need.

Today, all of March is Bake and Take Month. It’s a great time for families, 4-H-ers, scouts or any group to make something homemade and share it with others. Sharon says you can share your baking with neighbors or take your goodies to nursing homes, Veterans Affairs centers, childcare centers, church groups—you name it.

“Pick one locally and call ahead to tell them what you want to bring. Then, sit down and share it together,” Sharon said.

More than the gift of the baked good is the gift of your time. It takes time to bake something from scratch and it takes time to visit with people. That’s what’s most important.

“You don’t have to be a chef with a portfolio of knowledge. Just get a bowl out and prepare something delicious!” she said.

If you’d like some ideas to bake, visit their website for recipes. If you’re not an avid baker, Sharon suggests starting with something easy like banana or pumpkin bread (these quick breads don’t require working with yeast) or muffins.

While Pinterest is great for finding inspiration, Sharon recommends getting recipes from reliable test kitchens like those at Eat Wheat or King Arthur Flour where you know the recipes have been well tested.

As for Sharon, she’s still deciding what to make this year.

“I’m a bread baker, so I’m most likely going to bring a cinnamon swirl bread, no frosting. I also love whole grain quick bread or apple sauce oatmeal muffins,” she said.

For baking resources, how-to videos, tips and ideas visit the Baking Glossary or Education sections of the Home Baking Association’s website.

Follow #BakeAndTakeMonth on social. Better yet, upload photos of your own Bake and Take adventure and share them with the hashtag!

Photo used with permission from Deanna Cook, author of Baking Class

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