Culinary Arts I

Day #14

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.

Step 1: Sift Dry Ingredients

Step 2: Mix liquids in another bowl

Step 3: Mix Dry and lquids together

Step 4: Mix until just moist. Lumps will be

present

Step 5: Add fruit; gently fold in

Step 6: Fill muffin tins 2/3’s full

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.

Biscuits

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.

Biscuit Mixing method Step 1:

• Sift all dry ingredients together in a large bowl.

Step 2: Cut fat into flour with pastry blender

Step 3: Make a well and Add liquids to dry

Step 4: Mix until moist. Should be lumpy

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.

Biscuits

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.