Baked Products Mixing Methods 2.05

Dough Vs Batter Soft Dough Batter Used mainly for biscuits Shape by hand Batter Pour batter Liquid enough to pour Pancakes Drop batter Thicker & will drop from spoon Muffins

Baked Products Ingredients-Flour Gives baked goods structure Gluten gives strength & elasticity 3 types: Bread Heaviest Has most gluten All-purpose Can be: Plain Self-rising- has salt & baking powder added Cake Lightest

Baked Products Ingredients-Leavening Agents Steam Produced in most baked products High temperatures mixed w/ liquids Carbon Dioxide Chemical reaction between ingredients 3 ingredients make CO2: Yeast Baking soda Baking powder

Baked Products Ingredients-Leavening Agents Yeast Microscopic, single-celled plant Must ferment 3 types: Compressed Dry-Active Fast-rising

Baked Products Ingredients-Leavening Agents Baking Soda Sodium Bicarbonate An alkali Needs acid to work Buttermilk Molasses Brown sugar

Baked Products Ingredients-Leavening Agents Baking Powder Contains dry acid or acid salt, baking soda, & starch/flour Most are double-acting Releases some co2 when moistened & rest when heated

Baked Products Ingredients-Liquids Hydrates Helps form gluten Moisten or dissolve ingredients Serves as leavening agents

Baked Products Ingredients-Fats Tenderizing agents

Baked Products Ingredients-Eggs Incorporate air Add flavor & color Add structure

Baked Products Ingredients-Sugar Gives sweetness Tenderizes Helps crusts brown Gives moisture

Baked Products Ingredients-Salt Adds flavor Helps yeast

Biscuit Mixing Method

Biscuit Mixing Method Used for: Biscuits Pie Crusts

Biscuit Mixing Method- Steps Sift Dry ingredients together

Biscuit Mixing Method- Steps Cut in shortening using pastry blender Can use knives, fingers, fork Should have consistency of course cornmeal

Biscuit Mixing Method- Steps Add liquid & mix Drop-use tablespoon/mixing spoon to “drop” dough onto pan Bake at 375-475

Biscuit Mixing Method- Steps Rolled Turn dough onto floured counter/pastry sheet Knead 8-10 times gently Using rolling pin, roll dough to ½ to ¾ inch thick

Biscuit Mixing Method- Steps Cut biscuits with floured glass/biscuit cutter Place on pan & bake at 375-475 F until golden brown

Biscuit Mixing Method- Steps

Characteristics of Biscuits High- Quality Biscuits Even shape Smooth, level top with straight sides Crust is evenly browned Interior is white to creamy white Crumb is moist & fluffy Peels off in layers

Characteristics of Biscuits Under-Mixed Biscuits Low volume Rounded top Slightly rough crust Crumb is tender

Characteristics of Biscuits Over-Mixed Biscuit Low volume Rounded top that is smooth Crumb is tough & compact

Muffin Mixing Method

Muffin Mixing Method Used for: Muffins Popovers Pancakes Waffles Crepes Fruit Breads

Muffin Mixing Method- Steps Mix until flour/dry ingredients are moistened only. DO NOT over-mix! Batter will be lumpy! Pour or spoon into muffin tins/cups or pan Bake according to recipe. Combine all dry ingredients Combine all liquid ingredients Make well in dry ingredients and pour in liquid

Muffin Mixing Method High Quality Muffins: Thin, evenly browned crust Top is symmetrical Texture is uniform Crumb is tender & light

Muffin Mixing Method Over-mixed Peaked top Pale, slick crust Tunnels in interior

Muffin Mixing Method Under-Mixed Low volume Flat top Course crumb