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Transcript of Baking
By: Brianna Velez
How has baking evolved through the years?
Baking first started with the Egyptians. They baked bread. Over the years baking became more fancier. In America around the 1980's bakers began making and baking cakes, donuts, cookies and cupcakes.
History of baking
My inspiration is my mom. She
has been baking ever since she was 14.
She took baking classes in high school. She made my cakes ever since I was little like Dora, Barbie, Cinderella and Hello Kitty.
Another one who inspired me was Buddy. He is a really popular for his cakes, he has a bakery in New Jersey. He has a show called Cake Boss, were he makes a lot of specialty cakes for weddings, birthdays, anniversary's and holidays.
In 2600-2100 B.C, records show that the Egyptians regularly baked bread, a skill they learned from the Babylonians.
In about 300 B.C., the Romans formally recognized the position of the pastry baker as an occupation.
In 1500 baking soda got introduced.
In 1728 German designed a iron cast oven.
In 1735 French architect Francois Cavillies creates the Castrol stove which only uses fire.
In 1826 British inventor James Sharp patent the gas oven
In 1856 baking powder was introduced.
Commercial yeast is sold for the first time.
In 1876 the refrigerator was introduced
In 1924 Chocolate chip cookies were invented by Ruth Wakefield
In 1930 the electric mixer was made
12 ounces best-quality chocolate, chopped
3/4 cup butter
1 1⁄4 cups sugar
1 tablespoon vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup chocolate chips
The earliest processing of cereal grains probably involved parching or dry roasting of collected grain seeds. Flavour, texture, and digestibility were later improved by cooking whole or broken grains with water, forming gruel or porridge. It was a short step to the baking of a layer of viscous gruel on a hot stone, producing primitive flat bread. More sophisticated versions of flat bread include the Mexican tortilla, made of processed corn, and the chapati of India, usually made of wheat.
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1 1/8 cups whole milk, warmed
3 teaspoons instant yeast
2 large eggs
1 1/4 sticks unsalted butter, melted
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
4 cups vegetable shortening, for frying