Leaveners
This leavener is most common in muffins and works on its own
baking powder
This is a mixture that is 1:1 and is used for pancakes
pour batter
This is a quick bread that involves cutting fat into dry ingredients and you can customize the mix ins- then you cut it into 8 triangles... what is the recipe?
Scones
Wet ingredient in one bowl, dry ingredient's in another, bring together and mix (lumps ok)
blending or muffin method
What test can you do to see if a quickbread (muffin) is done?
Toothpick inserted and comes out clean.
flour
This leavener is used in pancakes but needs an acid to work.
Baking soda
This is THICK and used for muffins or sometimes cookies
Drop Batter
This type of quick bread is cooked on a griddle or pan and you have to flip them when the edges look dry.
pancakes
Cut fat into dry ingredients and add liquid to make a shaggy dough.
biscuit method
Dry edges and bubbles on the top.
This provides sweetness AND color
Sugar
This leavener is used in Popovers
Eggs
These are OK in batters- we don't want to get rid of them or we will overmix
LUMPS
This type of quick bread is leavened with eggs and get SUPER PUFFY!
popovers
This method is used for pancakes and muffins.
Muffin or Blending method.
A muffin should look like what if ti is done properly?
Browned, crown puffed up and dry in the middle.
Fat does what for our baked goods
Used of flakiness and tendernes
This leavener is used in tortillas and is all around us.
Air
This is used for cookies mainly and is the thickest type of mixture.
Dough Batter
This type of quick bread is scooped into a pan lined with paper cups and can be mixed with almost any fruit or nut or chocolate. You want it to be puffed and browned when done.
Muffins
This method is used for scones & pie dough and relies on the fat.
Biscuit Method
How do we know popovers are done?
Dark Brown and BIG puff.
This enhances flavor on sweet and savory items
Salt
This is listed as a leavener but is not very common and is usually in a different unit with longer wait time.
yeast
What type of batter was our popover recipes?
Pour
We DID NOT make this quick bread but it is made in a rectangle pan and commonly is banana or pumpkin or zucchini.
Bread
Tea loaf
This method when done properly should make a flaky, tender inside with pockets of air and butter and flour.
Biscuit Method
Why do popovers need the special pan to get the most puff?
Air surface around the individual cells means more heat circulating.
This provides moisture to our baked goods
Liquid (water ro Milk)