/ck/ - Food & Cooking




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Welcome to /ck/ - Food & Cooking!

This board is dedicated for food pictures and cooking recipes.

Rules:

1. Images and discussion should relate to food and cooking.
2. Recipes are welcome! Feel free to talk about your favorite dishes and discuss past cooking experiences.
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Getting a handle on pastry ingredients and what they do.

Tell me where I'm wrong with the list below and please fill in the missing ones. Also, talk about what each ingredient does in a pastry/baked good. I'm trying to get an intuitive understanding.

Biscuit = Low-protein flour, relatively little milk, sugar, salt, baking powder/soda

Pancake = Low-protein flour, relatively a lot of milk, eggs, butter/oil, sugar, salt, baking powder/soda

Yeast Donut = High-protein flour, moderate amount of milk, egg yolks, butter, sugar, salt, yeast

Cake Donut = ?

Cookie = ?

Pie crust = ?

Cake = ?

Dinner roll = ?

Bread = ?

Bagel = ?

Add more if you want.

Pic related. It's my second try making yeast donuts. Came out pretty good.

>>322185
i think you're right:

>Here's a quick rule of thumb: finely milled or 'soft' flours have less protein (aka gluten) and are better for light cakes and pastry, more coarsely milled flours are higher in gluten and produce more elastic doughs, leaving you with the elastic kinds of dough needed for bread.

Sauce: https://www.kitchenstories.com/en/stories/every-type-of-flour-explained-from-all-purpose-to-type-00

Pic related too.
>>321338(OP)

related e-books:

>Dessert Lovers foodbook
>https://myfoodbook.com.au/sites/default/files/ebook_file/Dessert%20Lovers%20Foodbook%202016.pdf

>The Cookie Book
>https://www.we-energies.com/recipes/cookiebookarchive/1991cookiebook.pdf

>4-H Fun with Foods, Level 1 -Complete book
>https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1010&context=extension_curall

>Pie Recipes To Sweeten Up Your Holidays
>https://machineshed.com/wp-content/uploads/2017/03/MachineShed_Pie_Ebook_2016_single.pdf

>The Fresh Loaf Pocket Book of Bread Baking
>http://www.thefreshloaf.com/up/TheFreshLoafPocketBookofBreadBaking.20110609.pdf

>The-Glasgow-cookery-book
>http://www.foodrecipesforyou.co.uk/wp-content/uploads/2016/07/PDF-The-Glasgow-cookery-book.pdf
>>324220

>Dessert Lovers foodbook
>Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced, or like the name of the dancer, which was.

kek cool story and delicious recipe picture