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Cookie Types Evaluation
• Please hand in evaluation questions from yesterday. If you were absent yesterday, you need to access these on my blog. You also will have a makeup lab to complete.
What are Quickbreads?
• Leavened by agents that allow immediate baking:• Baking powder• Baking soda
• Made by the muffin method or biscuit method.
Muffin Method
• Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly coarse yet tender texture.
• Produced from batters.
• Examples:• Muffins• Pancakes• Some coffeecakes• Fruit/Nut loaves• Waffles
Types of Batters
• Pour:• Mixing nearly equal amounts of liquid and flour that
creates thin, flowing pour batter.• Pancakes and waffles.
• 1:1 ratio of flour to liquid.
• Drop:• Thicker mixtures that contain twice as much flour to
liquid. Usually dropped by spoonfuls onto baking sheet or pan.• Muffins, banana bread and scones.
• 2:1 ratio of flour to liquid.
Challenges
• Avoid OVERMIXING!• Creates a heavy, chewy texture.
• Create air tunnels inside product.
• Tops of muffins dome up.
• More gluten developed then needed.
Testing Muffins for Doneness.
• Lightly browned.
• Slightly rounded tops.
• Symmetrical
• Fine, light texture
• Toothpick:• Insert in middle. Done if it comes out clean.
When do I flip pancakes?
• When bubbles are set on the top of the pancake.
• When edges start to firm up.
Background Information
• Can be dropped or rolled.• These are both classified as SOFT doughs.
• Delicate texture, yet crisp and tender crust.
• Inside is slightly steamy and creamy white.
• Peels apart in wafer-thin layers.
Step 5: Knead
1. Turn dough out onto floured surface.
2. Knead dough slightly, using only the heel of your hand.
3. Gently fold dough in half toward you, then complete a quarter turn.
4. Continue kneading gently, fold, and turn as directed by recipe.
Why do we knead dough?
• Will work the dough with your hands when creating a rolled biscuit.
• Creates a light, flaky product
• Develops gluten to aid in structure support.
Step 6: Roll out dough
1. Using a floured rolling pin, roll dough out to 1/2” thickness.
2. Use biscuit cutters dipped in flour to cut your dough.
3. Cut straight down. Twisting can stretch the dough.
4. Bake 1 inch apart on ungreased cookie sheet.
Testing for Doneness
• Double in size
• Golden brown tops
• Straight, cream-colored sides
• Flaky layers
• Symmetrical
Biscuit Demo
• Biscuits Demo:• https://www.youtube.com/watch?v=_mi2cRcFv14
Muffin/Biscuit Lab Market orders
• During the next two days, your kitchen groups will be split in half. You will be making a muffin of your choice and biscuits.
• Please fill out market orders for the muffin you would like to make, as well as a separate market order for biscuits.
• When you are done, please staple the two market order sheets together and hand in.
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