This is just a quick post with some different mixing methods that you can utilize in the baking world
Today we'll be discussing 4 different methods: the muffin method, the biscuit method, the creaming method, and the straight dough method.
The Muffin Method
Procedure:
preheat your oven
prepare your pans
measure your ingredients
sift your dry ingredients together
add in any internal garnishes
mix together your liquids and fat
add your liquid mix to your dry mix (a lumpy batter is normal)
pan your muffin mix
Liquids used in muffins:
-milk
-heavy cream
-half and half
-buttermilk
-water
-eggs
Fats* used in muffins:
-butter
-shortening
*liquid fat is used for the muffin method, while solid fat is used for the creaming method
The Biscuit Method
Procedure:
preheat your oven
measure your ingredients
sift your dry ingredients together
cut* your cold** fats into cubes and gently add in
mix your liquids together
add your liquids to your dry
knead dough until just combined***
*cutting your fats into small cubes/pieces helps get them more evenly distributed into your mix
**working with cold fat helps the end product become more flaky product
***you want to gently knead your dough until just combined to avoid over working your fat and melting it
The Creaming Method
Procedure:
preheat your oven
measure your ingredients
make your fat (butter) waxy
add in your sugar
add in eggs 1 at a time
sift your dry ingredients
add to liquid cream mix
pan up your mixture
Waxy Butter
Who/What: butter that has been: paddle in your mixer, beat with a rolling pin, or softened by your hands to create a spreadable and playable end result
Where/When: used typically in muffin and cookie making
Why: to incorporate air into your final product
Straight Dough Method
Procedure:
measure out all your ingredients
starting with liquids, add all ingredients to bowl
mix until dough is smooth and passes the window pane test
Window Pane Test
with damp hands, grab a small piece of dough and stretch it as slowly as possible, as far as you can
once optimum stretch is reached, raise the dough to the light
if you can see light through the dough, you have developed a strong gluten structure. If the dough rips while stretching, or you can't clearly see the light through the dough, continue to mix the dough in 1 minute increments until gluten is developed
make sure you're constantly checking for proper gluten development to avoid over kneading
Comments