The muffin method. The pan should be placed on the rack in the middle of the oven A preheated oven is important so the product can be baked at an optimal.

The muffin method

• The pan should be placed on the rack in the middle of the oven

• A preheated oven is important so the product can be baked at an optimal temperature

• The appearance of the muffin batter should be lumpy when finished mixing.

• What causes tunnels in muffins? Over mixing, gluten over develops

• Name two other baked products that can be made using the muffin method?

• 1. cakes• 2. pancakes

• The two main methods of testing for “doneness” are:

• 1. insert a toothpick into the center of the product and it comes out clean.

• 2. when the product is touched with the forefinger it should: feel firm and spring back

• When Susie’s muffins came out of the oven, they had a very smooth top appearance and there were large tunnels inside the muffins. Explain why.

• A: Susie over mixed her muffins causing the gluten to develop and creating large air pockets in the muffin.

• Can you help Jennifer? Explain how you could combine the ingredients to make the pancake batter.

• A: when mixing muffins together keep the dry ingredients together and the wet ingredients together. With the exception of sugar. Mix the sugar with the wet ingredients to allow absorption. Make a well in the middle of the dry ingredients and pour in wet ingredients. Mix only until there is no visible powder and batter is still lumpy

• http://www.youtube.com/watch?v=Z2SstqLEJzM

Types of Flour

• Whole wheat flour: basic food ingredient, used a lot in breads and baked goods, contains all three component of the cereal grain and will go rancid faster.

• Cake flour: low protein flour that is made from soft winter wheat. Has a very fine texture and very light colour. Creates a tender product

• Rice flour: a good substitute for wheat flour which can cause irritation in the digestive system for people who are gluten-intolerant. Used as a thickening agent in recipes.

Types of Flour cont. . .

• Bread flour: high protein flour that is intended to be used in yeast breads and designed to give better result in those breads than you would get with another type of flour.

• All purpose flour: most commonly used flour, good for most purposes, but if a recipe calls for a speciality flour it is recommended to follow the recipe.

1. E. Whole Wheat Flour A. This type of flour contains very little gluten

B. This flour is primarily made up of the endosperm.

C. This flour is low in gluten because we don’t want our product to be tough

D. This flour is super stretchy

E. This flour is primarily made up of bran.

1. C. Cake Flour 

1. D. Bread Flour 

1. A. Rice Flour 

1. B. All Purpose Flour 

The cereal grain

• 3 components: • Bran: Non-digestible carbohydrates known for its

cellulose and fiber.

• Endosperm: Starch, where all purpose flour comes from

• Germ: powerhouse most nutritious part of the wheat kernel, contains fat, which becomes rancid at room temperature. The germ also contains iron.

• This component of the cereal grain is usually removed to ensure that bread lasts longer germ.