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The More Flavor the Better
Posted by ChroniclesCapersCanards
on
6:47 PM
This week we made quick breads and the ones that came out the best were the ones with the most flavor.
We started the unit by making pancakes and crepes. We made these by whisking the dry ingredients in a small bowl and whisking the wet ingredients in a larger bowl. Then, we combined the dry to the wet, added melted butter, and stirred until it was a consistent batter. Although different ingredients, both the pancakes and crepes were made in a saute pan and both flipped once until evenly cooked. Both came out fairly well, but the crepes tasted better since we topped them off with a melted chocolate sauce. The pancakes were cooked evenly, but lacked flavor.
The next week we made muffins, biscuits and scones. We made the muffins by using the creaming method. First we creamed the butter in a kitchen aid mixer and then added the sugar, followed by the rest of the wet ingredients. Next the dry ingredients were added to the mixture about one cup at a time and mixed until a constistent batter. Then the batter was added to the muffin tins and topped with cinnamon sugar. The next day we used the same method but made pumpkin muffins. The recipe seemed normal, but the pumpkin flavor wasn't very strong and there was also no sweetness so we had to top them with powdered sugar.
The biscuits and scones were made with the biscuit method. This method starts with mixing and dry ingredients and then adding small pieces of butter. The butter is then smashed with a fork and knife until there are no large lumps and then the wet ingredients are added. Both had a similar texture, except different flavors because we added chocolate chips to the scones and the biscuits were glazed with melted butter.
Emily, C
We started the unit by making pancakes and crepes. We made these by whisking the dry ingredients in a small bowl and whisking the wet ingredients in a larger bowl. Then, we combined the dry to the wet, added melted butter, and stirred until it was a consistent batter. Although different ingredients, both the pancakes and crepes were made in a saute pan and both flipped once until evenly cooked. Both came out fairly well, but the crepes tasted better since we topped them off with a melted chocolate sauce. The pancakes were cooked evenly, but lacked flavor.
The next week we made muffins, biscuits and scones. We made the muffins by using the creaming method. First we creamed the butter in a kitchen aid mixer and then added the sugar, followed by the rest of the wet ingredients. Next the dry ingredients were added to the mixture about one cup at a time and mixed until a constistent batter. Then the batter was added to the muffin tins and topped with cinnamon sugar. The next day we used the same method but made pumpkin muffins. The recipe seemed normal, but the pumpkin flavor wasn't very strong and there was also no sweetness so we had to top them with powdered sugar.
The biscuits and scones were made with the biscuit method. This method starts with mixing and dry ingredients and then adding small pieces of butter. The butter is then smashed with a fork and knife until there are no large lumps and then the wet ingredients are added. Both had a similar texture, except different flavors because we added chocolate chips to the scones and the biscuits were glazed with melted butter.
Emily, C
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