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Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan.

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Presentation on theme: "Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan."— Presentation transcript:

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2 Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan

3 A type of Quick Bread Leavened with baking powder A drop batter Use muffin method of mixing Be careful in measuring Limit stirring to prevent toughness

4 Mix dry ingredients and liquid ingredients in separate bowls before mixing together. Make a well in the dry ingredients and then pour the liquid into the well; this process preserves the tenderness of the product and requires less mixing when the two mixtures are blended.

5 Mix with a wooden spoon until ingredients are just mixed and batter is still a little lumpy.

6 Portion out muffins using 2 tablespoons or fill about 2/3 to ¾ of the muffin cup. If you don’t have enough batter to fill all 12 cups; fill the remaining with water Click the video to view

7 Bake at 400° F for 20 minutes or until golden brown.

8 As soon as possible, tilt muffins on their side so they will be easy to remove from the pan.

9 Compare size, shape, color

10 Tunnels

11 Eat and Enjoy!!


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