1. Baked Products
Mixing Methods 2.05

2. 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

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. Biscuit Mixing Method
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

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

26. 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

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