1. Baking Methods of Mixing Methods of Mixing  Conventional  Cream fat + sugar  Stir in egg  Stir flour:liquid (3:2)  Quick Mix  Mix all  Beat with mixer

2. Baking Methods of mixing continued… Methods of mixing continued…  Muffin  Mix dry only  Blend liquids  Make well in dry  Biscuit/Pastry  Mix dry ingredients  Cut in fat  Blend in liquid  Knead lightly

3. Baking Chemical Leaveners Chemical Leaveners  Baking Soda  Must have both moisture and acid present  CO 2 released  Bake at once  Single acting baking powder  Only requires moisture  Bake at once  Double acting baking powder  Needs heat  Can stand for a while before baking

4. Baking Leavening with Air  Creaming—beat fat + sugar together  Foaming—beat eggs together  Whole egg foams Sponge cakes  Egg white foams Angel food cakes, meringues, soufflés Leavening with Steam—requires high initial temp.

5. Baking Muffins  Used as a model for baked product systems  Ingredients are altered  Muffin variations  1-5 = systemic build-up of ingredients  6 = standard  7-10 = too much of 1 ingredient  11-15 = variations

6. Baking Muffins continued… Muffins continued…  Over-manipulation  Smooth, peaked tops  Tunnels  Standard manipulation  Cauliflower-like contour  Round, medium-sized air cells  Batter should be LUMPY!