1. Baked Products Mixing Methods 2.05

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

3. 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

4. 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

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

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

7. 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

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

9. Baked Products Ingredients- Fats Tenderizing agents

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

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

12. Baked Products Ingredients- Salt Adds flavor Helps yeast

13. Biscuit Mixing Method

14. Used for: Biscuits Pie Crusts

15. Biscuit Mixing Method- Steps Sift Dry ingredients together

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

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

18. 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

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

20. Biscuit Mixing Method- Steps

21. 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

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

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

24. Muffin Mixing Method

25. Used for: Muffins Popovers Pancakes Waffles Crepes Fruit Breads

26. Muffin Mixing Method- Steps 1. Combine all dry ingredients 2. Combine all liquid ingredients 3. Make well in dry ingredients and pour in liquid 4. Mix until flour/dry ingredients are moistened only. DO NOT over-mix! Batter will be lumpy! 5. Pour or spoon into muffin tins/cups or pan 6. Bake according to recipe.

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

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

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