Batch Baking
Batch baking is an economical way of having baked goods for the family which will last days.
Owning a freezer makes batch baking an even more viable method of cooking as a variety of baked items can be frozen ahead of time and used as required. This is beneficial if you have less time to spend on meal preparation as well as helping to cater for unexpected guests and large numbers. Filling the oven rather than switching it on for one item will save time and fuel.
It might be worth investing in a few extra sandwich tins and baking trays etc. when one considers the long-term time and money saved. Allocate a couple of hours and with careful planning, a number of items can be made in one session. There are two ways of approaching a batch bake:
| A |
Prepare a large quantity of one mixture, and use to make a selection of related items. Other ingredients may be added to the basic mixture to give a variation on a theme. Examples: A treble quantity of Basic Sponge Sandwich mixture can make one cake, a Pineapple Upside-Down Pudding and a batch of Madelaines. Make up a large quantity of Shortcrust Pastry mixture and use to make a variety of sweet and savoury dishes to eat now or freeze for later. Flan cases can be baked blind and frozen until needed. Other items which are suitable for batch baking are; Rough-Puff and Flaky Pastry, scone and biscuit mixtures. |
| B | Choose a variety of different items that may be cooked in the oven at the same time. This will vary depending on whether you are using a gas or electric oven. Refer to the manufacturers manual for specific information about your oven. |
Which of these you choose may depend on whether you are using a gas or electric oven.
A gas oven has a particular advantage - zones of heat. It is hotter at the top than it is at the bottom, so dishes which require differing temperatures can be cooked at the same time on different shelves, so saving time and money.
e.g. Oven temperature set at Gas Mark 5:
Gas Mark 6 (top shelf)
Gas Mark 5 (middle shelf)
Gas Mark 4 (Bottom shelf)
Electric ovens do not have zones of heat but have a different advantage in that some models are fan-assisted. This gives the same temperature throughout the oven which is also excellent for batch baking for a freezer or a large family. Several items which require the same temperature, e.g. cakes made from a basic Victoria Sandwich mixture may be baked at any position in the oven.
A little organisation is needed to make a batch bake successful. Before you start, ensure that you have sufficient ingredients for the items you plan to bake. Then assemble your equipment and prepare tins. If you intend to freeze your baking, clear a space in the freezer so that the ‘fast-freeze’ switch can be switched on (if you have one) and the items can be put in the freezer as soon as they have cooled completely. Most baked goods can be stored in airtight tins and keep for several days.
