af Muhammad Jawwad 2 år siden
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Sweetners: Ex: Dry sugars will capture more air then any liquid ( For example: White sugars vs honey).
Liquids that creat steam: This will use any CO2 as a gas to produce an expanision. Steam is simply water vapour produced with the water in dough reaches atleast 100C (212F) When water becomes steam its volume increases by 1500x
Eggs: Most recipes that need eggs have then beaten up until they're light and lemon colored- That would be a signal that they've incorporated air into them. If you beat eggs with a fat ( e.g: Creaming eggs and butter) you produce a emolision that can hold more air tgen either alone.
Fats: The leavening actions is altered by how you incorporate fat into the dough/batter. Creaming butter and sugar together (With an electric mixer) incorporates air into the mixture. Oils will produce a heavier product as it does not contain as much air as butter. The liquid of butter ont he other hand also expands and turns to steam (helps with expansion.
Flour: Aerated (or sifted) flour will add air into a recipe, creating a much lighter starting point. sifted flour should always provide you with a larger (measured) product then unsifted.
This Leavening provides flavor. Ot is a single organism (a type of fungus) responsible for the process of frementation: Which is where yeast eats sugar and then produces CO2. Active dry yeast: Dry, granular yeast that is "Poofed" (activated) By dissolving it in the warm water. Instant dry yeast: Graular yeast that can be mixed directly into any falvor where no "Poofing" is required. DO NOT use as much as active dry yeast. Fresh Yeast: Comes in 11b bricks and can be added directly onto dough or can be dissolved into water
Examples of fresh yeast: Yeast bread or rolls, pizza dough.
This Leavening agent requires a readily forcoming ingredients that are capable of retaining air bubbles. Ex: Egg whites Leavening by air is trapped in the product through vigorous beating Ex: Angel food cakes, sponge cakes.
Baking Soda- Another name: Sodium Bicarbonate -PH of 8-9, which is what it makes it a base. When this ingredient is combined with at acidic ingredient, it will produce a chemical reaction that causes it to release CO2 (Carbon Dixoide) It can be activated by buttermilk, lemon juice, yogurt, sour cream, etc.
This ingredient is DIFFERNT then Baking powder: baking powder remains inactive until it is mixed with a liquid. It is less immediate reaction then baking soda so it won't rise as much as Baking soda itself.
Not so perfect Biscuits should be like the following + Causes of the problems. (1) Dense Biscuits/ No layers --> Due to too much liquid, or over kneading the biscuits (2) Small Biscuits --> Due too the biscuits being too far apart on the pan (3) biscuits didn't rise --> Due to oven temperature being low (4) Flat biscuits --> Due to twisting the biscuit cutter.
The perfect Biscuits should look like the following: 1: Golden brown 2: Flaky layers 3: Evenly risen
The Biscuit method : -Used for mixing most biscuits and scone recipes -Butter or fat is "cut in" to the flour mixture, where then the liquids are added -Where the butter and/or fat should be cold -Where the heat of the oven melts down the butter, and the water in the butter creates steam--> So it can produce a rise into flaky layers.
Steps: 1: Sift the dry ingredients into 1 bowl 2: "Cut in" the fat with a pasty blender until the mixture is granular, where the particles are almost the size of peas 3: Combine liquid ingredients together in a separate bowl 4: Add Liquids to dry ingredients, then stir until combined 5: Remove the dough to a counter that is lightly dusted with flour (so it doesn't stick). Then knead the dough 10-12 times. DO NOT OVERMIX! 6:Cute dough into shapes that you like, then bake it.
Steps: 1: Sift together the dry ingredients into 1 bowl 2: Sift together the wet ingredients into 1 bowl 3: Combine both dry and wet together (DON'T OVER MIX) 4: Stir both ingredients together, not too much.
The Non so perfect muffins should look like the following + causes of the problems: (1) Pale --> Due to the oven being cool (2) Peaked and smooth on top --> Due to overmixing (3) Tough and heavy --> Due to overmixing or too much flour (4) Uneven texture with tunnels --> Due to Overmixing (5) Dry --> Due too too much flour or the oven being too hot (6) Stuck to the pan/paper liner --> Due to not enough fat (7) Dark crust but center not cooked --> Due to oven being too hot or a Dull or dark pan.
The perfect muffin should look like the following: 1: Golden brown 2: Tender and light 3: Even textured with medium round holes 4: A moist inside 5: Easy to remove from the pan
