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Quick Bread Unit
Posted by ChroniclesCapersCanards
on
6:34 PM
Our Baking and Pastry class just concluded our Quick Bread unit where we worked to create pancakes, crepes, muffins, biscuits, and scones.
During the process of making pancakes, crepes, and muffins, we learned how to use the muffin method, where all the dry ingredients are mixed together in one bowl and all the wet ingredients are mixed in another. Then, the two are combined using the creaming method in order to form a batter. In class, we used an electronic Kitchen Aid mixer in order to mix our ingredients all together.
While we made buttermilk pancakes, we learned the right consistency the batter should be (not too thick, not too thin). We also learned how to recognize that the pancakes were ready to be flipped by looking for the bubbles on face-up side, then how to flip the pancakes once they were ready.
While we made crepes, learned how to distribute the crepe batter evenly in the pan we were using: you must hold the handle and swirl the batter inside so that it forms a circle inside of the small pan. You know a crepe is ready to be flipped when the face-up side looks “dry”.
Finally, we learned the biscuit method while we worked to make biscuits and scones. This method involved first combining all dry ingredients using a whisk, then cutting the fat (butter) into the dry ingredients using a pastry cutter, a fork, hands, or another tool, until the mixture resembles coarse cornmeal. Then, the liquid was added to the dry mixture and everything was stirred until it formed moist dough. This dough was then used to form our biscuits (we used a cookie cutter to create equal portions) and scones (we used a scooper to create equal portions).
I thoroughly enjoyed this unit. I learned many useful things including different methods of mixing. I love muffins, so I am planning on using the new skills I have learned to make some muffins for my family in my own kitchen! Marissa T.
During the process of making pancakes, crepes, and muffins, we learned how to use the muffin method, where all the dry ingredients are mixed together in one bowl and all the wet ingredients are mixed in another. Then, the two are combined using the creaming method in order to form a batter. In class, we used an electronic Kitchen Aid mixer in order to mix our ingredients all together.
While we made buttermilk pancakes, we learned the right consistency the batter should be (not too thick, not too thin). We also learned how to recognize that the pancakes were ready to be flipped by looking for the bubbles on face-up side, then how to flip the pancakes once they were ready.
While we made crepes, learned how to distribute the crepe batter evenly in the pan we were using: you must hold the handle and swirl the batter inside so that it forms a circle inside of the small pan. You know a crepe is ready to be flipped when the face-up side looks “dry”.
Finally, we learned the biscuit method while we worked to make biscuits and scones. This method involved first combining all dry ingredients using a whisk, then cutting the fat (butter) into the dry ingredients using a pastry cutter, a fork, hands, or another tool, until the mixture resembles coarse cornmeal. Then, the liquid was added to the dry mixture and everything was stirred until it formed moist dough. This dough was then used to form our biscuits (we used a cookie cutter to create equal portions) and scones (we used a scooper to create equal portions).
I thoroughly enjoyed this unit. I learned many useful things including different methods of mixing. I love muffins, so I am planning on using the new skills I have learned to make some muffins for my family in my own kitchen! Marissa T.
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