Culinary Arts I
Day #14
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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.

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.