Baking Terminology | Part 5
1️⃣ Macerate = a technique used to soften fresh fruit and draw out its natural juice.
Baking Science: Sugar attracts moisture(=water). It pulls the water through the cell walls of the fruit by osmosis. By extracting the moisture, the fruit softens.
osmosis = the process in plants and animals by which a liquid moves gradually from one part of the body or the plant to another through a membrane
Tips & Tricks: Soak fruits in flavourful liquids such as juice, wine, liqueur, or vinegars. Sprinkle(=scatter) sugar on fruits for quick maceration.
Baked Goods: Fruit salad, sauces, or spreads. Can also be used in the process of making jams or compotes.
2️⃣ Proof = final rise of a yeast dough after it is shaped and before it is baked.
Baking Science: This step allows the gluten in the dough to relax and to regain the airiness(=lightness) that was lost during shaping. The dough should double in size.
Tips & Tricks: Gently press the dough with your finger. If the indent(=pit) slowly fills in then it is proofed properly. The dough is underproofed if the indent springs back immediately.
Baked Goods: Yeast bread
3️⃣ Punch down (dough) = the process of gently deflating(=letting out) the air pockets formed during the first rise in a yeasted dough. Usually done before shaping and final rise of a dough.
Baking Science: During rising, air pockets are formed inside. Releasing air makes yeast form a closer bond with the sugar and moisture, aiding fermentation, and improving the second rise. Also, removing more air pockets result in a finer crumb.
Tips & Tricks: After the first rise, make a fist with your hand, and gently push the center of the puffy dough. Fold the edges of the deflated dough into the center to form a ball.
Baked Goods: Yeasted doughs
See also
Baking Terminology | Part 1 (https://t.me/espedition/734)
Baking Terminology | Part 2 (https://t.me/espedition/1030)