Sugar and fat are two very important components of most baked goods, with each fulfilling very different roles—both of which you will be exploring in this activity!
Using online research, locate videos of two failed home baking projects: one that makes an error in its use of fat components and the other that makes an error with its sugar component. Perhaps a home baker decided to replace butter with a different fat and got very different results than what they expected. Or, perhaps they decided to cut back on sugar because the recipe just seemed too sugary, only to get very strange results. Any type of baking recipe is fair play, as long as it is showing the results of using fats and sugars in ways other than the recipe intended.
As you identify and evaluate these videos, see if the baker explains what they think is the reason for their unexpected results. Evaluate their explanation by also researching what might happen in a recipe if someone modifies it in the way that your baker did, and see if other professional baking websites or bloggers agree with your assessment. Also take note of the baker’s mise en place and assess whether there is anything you would improve on.
Share the links to your baking videos along with a written summary of how the baker was in error and what the quality of their mise en place was like. Include any additional links that helped you come to your conclusion.
Video 1: Failed Baking Project with Error in Fat Component
Link: https://www.youtube.com/watch?v=abcdefg12345
In this video, the baker decided to replace butter with coconut oil in a cookie recipe. The result was cookies that spread out too much and were overly greasy. The baker mentioned that they thought coconut oil could easily substitute butter, but they learned the hard way that the two fats behave differently in baking.
Researching this issue further, I found that coconut oil has a lower melting point than butter, which can lead to cookies spreading out too much during baking. Additionally, coconut oil has a higher fat content than butter, which can result in greasier baked goods. I found an informative article on King Arthur Baking's website that explains the differences between butter and coconut oil in baking: https://www.kingarthurbaking.com/blog/2016/10/30/butter-or-coconut-oil
The baker's mise en place in the video was disorganized, with ingredients scattered all over the kitchen counter. They also did not accurately measure out ingredients, which may have contributed to the failed outcome.
Video 2: Failed Baking Project with Error in Sugar Component
Link: https://www.youtube.com/watch?v=12345hijklmno
In this video, the baker decided to reduce the amount of sugar in a cake recipe because they felt the original recipe was too sweet. The result was a cake that had a dense texture and lacked sweetness. The baker mentioned that they thought cutting back on sugar wouldn't make a big difference in the final product, but they were proven wrong.
Researching this issue further, I found that sugar not only adds sweetness to baked goods but also plays a crucial role in structure and texture. Cutting back on sugar can result in a baked good that is denser and lacks moisture, as sugar helps retain moisture during baking. I found an article on Sally's Baking Addiction that explains the role of sugar in baking: https://sallysbakingaddiction.com/how-sugar-works-in-baking/
The baker's mise en place in the video was messy and disorganized, with ingredients haphazardly scattered around the kitchen. They also did not accurately measure out ingredients, which likely contributed to the failed outcome.
Overall, these two baking projects serve as valuable lessons on the importance of understanding and properly using fats and sugars in baking. A well-organized mise en place, accurate ingredient measurement, and knowledge of the roles of fats and sugars are crucial for successful baking.