Presentation on theme: "1.What two types of batters does this make and what baked goods will it be used for? 2.What happens if you overmix the batter? 3.If you overmix the muffins."— Presentation transcript:
1.What two types of batters does this make and what baked goods will it be used for? 2.What happens if you overmix the batter? 3.If you overmix the muffins will end up with ____. 4.How do you test muffins for doneness? 5.Why should you fill cups no more than 2/3 full? Muffin Method of Mixing Quick Bread
1. List 5 tips to remember 2. List the steps in mixing muffins using the muffin method. Write these…
Muffin Method of Mixing Quick Bread Prepare quick breads using the muffin method
The muffin method of lightly mixing liquid ingredients into dry ingredients will produce a muffin with a slightly course but tender texture. The muffin method makes a pour or drop batter for baked goods such as: Pancakes, muffins, spoon bread, coffeecakes and fruit and nut loaves
Use the right tools. Pour liquids (water, oil, milk, honey, corn syrup) in a clear liquid measuring cup placed on the countertop. Read amount at eye level. Use standard dry measures for dry ingredients (flours, sugar, cocoa, brown sugar, cornmeal) Use measuring spoons for small amounts less than ¼ cup (4 tablespoons).
Finish each step and double check to be sure nothing was omitted.
Be sure to use butter or hard stick margarine not a spread or reduced fat product. Vegetable oils (sunflower, soybean, corn, olive, safflower) are usually specified in a recipe. Your product may not be successful substituting oil for butter or margarine. Stir dry ingredients (flours, powdered or granulated sugars, cornmeal, cocoa), and spoon into dry measuring cups and level off with a flat-edged utensil.
Sifting is needed only if the recipe specifies to pre-sift a dry ingredient before measuring. Combine dry leavening ingredients (baking powder, baking soda, cream of tartar) and other dry ingredients with a wire whisk or sifter. Avoid measure ingredients over the mixing bowl Keep some salt in a small sealed container to measure from when baking so you can easily measure.
The trick to making muffins and quickbreads is all in the measuring and mixing. Measure ingredients accurately. If the ingredient proportions aren't correct, the breads will fail. If there's too much liquid, quick breads may sink in the middle. Or, too much fat can make them coarsely textured. Proper mixing is important. If the batter is overmixed, quickbreads and muffins will have peaked tops and tunnels inside. To get the right consistency in your batter, start by combining the dry ingredients in a bowl and making a well in the center. Combine the liquid ingredients and pour them into the well in the dry ingredients. Use a rubber spatula to gently combine the wet and dry ingredients. Stop mixing while the batter is still a bit lumpy.Stop mixing while the batter is still a bit lumpy.