flour - gives structure & gluten (elasticity) leavening agents- make product rise; baking...
TRANSCRIPT
Flour- gives structure & gluten (elasticity)
Leavening Agents- make product rise; baking powder-(acid) too much will collapse bread;
not enough will make compact and dense baking soda –(alkaline) prevents bitter taste when
acid ingredients are added like buttermilk, brown sugar, honey, fruits
Steam- liquids reach high temps Air- incorporated thru beating
Liquids- hydrate protein for gluten, moisten baked good, dissolve ingredients, or cause steam
PROTEIN- gives strength and elasticity to batter and doughs
Comes from protein in wheat flour More you mix the more gluten forms Quick Breads mix for a short time;
over mixing can cause them to become compact and tough
Fat-tenderizing agent; coats flour & causes the dough structure to separate into layers
Eggs-air when you beat them, color, flavor, structure
Sugar- sweetness, crust to brown
Salt-Flavor
POUR lot of liquid;
little flour EX
pancakes, waffles, popovers
DROP Batters-
higher flour amounts
Drop Examples- muffins, banana breads, drop biscuits
Fat is cut into the flour so that very thin layers of fat are coated with flour. Then add the liquid. Mix just until blended. Biscuits can be either dropped
or rolled.1. Measure all ingredients.
2. Sift the dry ingredients together.
3. Add cold fat and cut into dry ingredients.
4. Add cold milk.
5. Use fork and mix until the dry ingredients are moistened.
6. Knead the dough gently, do not use too much flour, or over knead. 6-8
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7. Roll the dough to ½ inch thickness.
8. Cut the dough. Be careful how you handle the
fragile dough.Twisting or pulling can pull the
dough out of shape.
9. Place on ungreased sheets and bake.
DO NOT need kneading. Stir and drop on ungreased baking sheets.
DONENESS
Lightly browned on top, with light, cream-colored sides
Should have doubled in size
Should have even straight sides.
STORING
Tightly wrap and store at room temperature. (Only a few days)
Wrap tightly and freeze for several months.
MUFFIN METHOD- used for pour or drop batters.
1. Measure Ingredients
2. Sift dry ingredients together in a bowl. Make a well.
3. Combine liquid ingredients
4. Pour liquid all at once into the well. Stir only until the dry are moistened. DO NOT OVERMIX
5. Gently spoon into greased muffin tins or pour onto hot greased griddle.
•Edges of pancake look dry and bubbles on top start to break, turn the pancakes over.
•Cook until the underside is golden brown. Serve hot.
•Muffins should be light brown with rounded tops. Remove from pans immediately, to prevent moisture and soggy muffins.