Flour- gives structure & gluten (elasticity)

Leavening Agents- make product rise; baking powder-(acid) too much will collapse bread;

not enough will make compact and dense baking soda –(alkaline) prevents bitter taste when

acid ingredients are added like buttermilk, brown sugar, honey, fruits

Steam- liquids reach high temps Air- incorporated thru beating

Liquids- hydrate protein for gluten, moisten baked good, dissolve ingredients, or cause steam

PROTEIN- gives strength and elasticity to batter and doughs

Comes from protein in wheat flour More you mix the more gluten forms Quick Breads mix for a short time;

over mixing can cause them to become compact and tough

Fat-tenderizing agent; coats flour & causes the dough structure to separate into layers

Eggs-air when you beat them, color, flavor, structure

Sugar- sweetness, crust to brown

Salt-Flavor

POUR lot of liquid;

little flour EX

pancakes, waffles, popovers

DROP Batters-

higher flour amounts

Drop Examples- muffins, banana breads, drop biscuits

Doughs Higher flour content Stiff and shape by hand Knead- fold turn with hand

Fat is cut into the flour so that very thin layers of fat are coated with flour. Then add the liquid. Mix just until blended. Biscuits can be either dropped

or rolled.1. Measure all ingredients.

2. Sift the dry ingredients together.

3. Add cold fat and cut into dry ingredients.

4. Add cold milk.

5. Use fork and mix until the dry ingredients are moistened.

6. Knead the dough gently, do not use too much flour, or over knead. 6-8

CONT. ---->

7. Roll the dough to ½ inch thickness.

8. Cut the dough. Be careful how you handle the

fragile dough.Twisting or pulling can pull the

dough out of shape.

9. Place on ungreased sheets and bake.

DO NOT need kneading. Stir and drop on ungreased baking sheets.

DONENESS

Lightly browned on top, with light, cream-colored sides

Should have doubled in size

Should have even straight sides.

STORING

Tightly wrap and store at room temperature. (Only a few days)

Wrap tightly and freeze for several months.

MUFFIN METHOD- used for pour or drop batters.

1. Measure Ingredients

2. Sift dry ingredients together in a bowl. Make a well.

3. Combine liquid ingredients

4. Pour liquid all at once into the well. Stir only until the dry are moistened. DO NOT OVERMIX

5. Gently spoon into greased muffin tins or pour onto hot greased griddle.

•Edges of pancake look dry and bubbles on top start to break, turn the pancakes over.

•Cook until the underside is golden brown. Serve hot.

•Muffins should be light brown with rounded tops. Remove from pans immediately, to prevent moisture and soggy muffins.