Quick_Breads_muffins_popovers09Revised

Quick_Breads_muffins_popovers09Revised - Baked Goods Quick...

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Unformatted text preview: Baked Goods Quick Breads (muffins, popovers, cream puffs) Quick Breads Flour Liquid Eggs Fat Sugar B.P. Muffins 1 C ½ C 1-2 1-2 T 1-2 T 1½ -2 tsp Pancake s 1 C 2/3 C 1 1T 1 tsp 1-2 tsp Popover s 1 C 1 C 2-3 0-1 T Cream Puffs 1 C 1 C 4 4T Muffins Mixing – muffin method. The fat, if solid, is melted and combined with the liquid ingredients including eggs. Liquids are all added at once to the dry ingredients (sifted flour, B.P., sugar). Leavening agent ?? Stirring – Very important not to overstir - gluten develops most readily with 2 to 1 ratio of flour to liquid; can be easily overdeveloped with too much stirring. Overstirred muffin results in peaks and tunnel and tough product. Too much fat and sugar interfere with gluten development. Results are sweeter, more tender and cake like. Muffins STEP 1: Sift flour and mix together flour,...
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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Quick_Breads_muffins_popovers09Revised - Baked Goods Quick...

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