Ouick Breads!

In this unit in baking and pastry we learned how to make a bunch of different things such as buttermilk pancakes, crepes, muffins, buttermilk biscuits and scones. There are different techniques that we learned to help us make a better product. Like for making pancakes, we learned that when the pancake has bubbles in it and the bubbles stay open, that’s when it’s time to flip them. For crepes, once you pour the batter into the pan you have to move the pan around so the batter becomes more spread out creating a thinner crepe. When making the muffins, you use a method called the creaming method. This method is when in a mixer you cream together your butter and sugar until smooth. Once that is complete you add in your eggs one at a time and then add your dry ingredients. When making biscuits and scones we used a method called the biscuit method. This is when you combine all of your dry ingredients and you chop up the butter into about ¼ of an inch pieces and place them in your mixing bowl with all of your other ingredients. You could either take a pastry cutter and cut all of the butter into your dry ingredients until they’re all incorporated. Or take a fork to combine the butter into your dry ingredients. Or what my team found the easiest was to just turn on your electric mixer which will do all of the work for you.

Laken H