2Red Lobster Biscuits…Red Lobster bakes and serves more than 395 million of its famous Cheddar Bay Biscuits every year.395 million cheese biscuits would stretch a whopping 15,585 miles, or the distance of a trip from our New York restaurant in Times Square all the way to Shanghai, China — and back!
5Flour Helps give structure to baked products Gluten: develops as flour is mixed with liquid, the longer the mixing time - the stronger the gluten will be
6LiquidsMake possible many physical and chemical changes that add structure and texture within baked productsExamples: Water, Milk, Juice, Buttermilk, Sour cream, YogurtBaked goods are made from either batters or doughsBatter vs. Dough (see next slide)Higher ratio liquid to dry ingredients = batterHigher ratio dry to liquid ingredients = dough
7Pour batters: equal amounts of liquid and flour Creates a thin and flowing pourCakes, pancakes, wafflesDrop batters: Twice as much flour as liquidDropped by spoonfuls onto panQuick breads, cookiesSoft doughs: One part liquid to 3 parts flourSticky but moldableYeast breads, rolled biscuitsStiff doughs: One part liquid to 6-8 parts flourEasiest to handlePie crusts, some rolled cookies
8Leavening AgentsA substance that triggers a chemical reaction that makes baked products grow larger, or rise.Examples: Air, Steam, Baking soda, Baking powder, Yeast
9Fats Add richness and flavor to baked goods Exact effect depends on the make up of the fatSolid Fats: butter, margarine, shortening, lardAdd volume by trapping airOils: corn, canola, olive, vegetableAdd moistness and density, rather than volume
11Eggs The “MULTITASKER” Yolks Albumen Coagulation Fat adds flavor, color, richness, and tendernessFats create emulsion (binding liquids and fats together in a recipe so they don’t separate)AlbumenBeating the egg white proteins adds air and volumeCoagulationHeating eggs helps to set the structure
12Flavorings Add variety to baked products Examples: spices, liquid extracts, dried fruit, chopped nuts, chocolate, etc.
13The Baking Process Choose oven temperature Choose and prepare the pans PreheatChoose and prepare the pansgrease and flour, cooking spray, line with paperConsider proper oven placement when bakingsee figure 44-7, page 617Remove from pansee steps on page 618Storecool before storing, sealed container at room temp.
15Quick Breads Leavened by agents that allow immediate baking Examples: air, steam, baking soda, baking powderMost quick bread are made by one of two different mixing methodsMuffin Method or Biscuit Method
16Muffin Method of Mixing Lightly mixing liquid ingredients into dry ingredients, creating a product with a course yet tender texture.AVOID OVERMIXINGovermixing leads to a baked product that is chewy or has tunnels inside and peaks on top
17Biscuit Method of Mixing Solid fat is added to the dry ingredients before the liquids are lightly mixed in.Biscuits are either rolled or droppedKneading: work dough with hands to combine ingredients and develop gluten
18Directions: Complete the Venn diagram Directions: Complete the Venn diagram. Compare/contrast the following mixing methods Biscuit Method vs. Muffin Method