This week at school went by really fast and lets just say it was a little more difficult then I wanted it to be. I really had to make sure I knew the process we had to bake products and keep asking questions. We started baking all kinds of muffins, cookies and tarts. Just take a look.
P.S. all baked goods are for sale in the bakeshop located inside VCC. Some great deals are to be had here.
All my knowledge of mixing methods was that certain recipes had certain ways of mixings. Here now at school I am learning about certain baked products are the reason for how product are mixed, such as pie, steam being the reason for bake since their isn’t much liquid involved with bake.
My comparison to both mixing methods is one is definatly easier then the other. Creaming is more labour intensive and all in can be a little technical with butter but for the most part is a add ingredients and mix recipe.
In our few weeks of theory and lab work we have learned about:
Muffin method – How I remember this method now is all my dry ingredients need to be sifted first then all the liquid can become one mixture. Once you’ve completed that mix your wet into the dry until just incorporated. (it ok if theres lumps) Basically if you wanted a lighter product or even a more full product you would want to use the muffin method for the volume and size of the product
Creaming method – Is similar to the Muffin method although every component air gets added to it. First it’s the creaming of fats(butter) with your sugar then adding other proteins like eggs and of course vanilla if need be. Then you have to add your flour and liquid mixture in small increments maybe 1/4-1/2 cup at a time by folding or lightly mixing.
Biscuit method – Is when you cut the solid fat into the your dry ingredient then adding small amount of liquid only until mixed, but you still have to knead about 2 mins or so similar to the way you make pie dough. But if you ommit the kneading then you will end up with a more tender product.
I’d have to say the advantaged and disadvantage of each method is knowing how to use each one because you couldn’t make a muffin the same process of a biscuit and vis versa.
If you made a muffin with hard cut-in butter rather then melted butter or oil it would result in a dryer muffin and or a un-edible muffin. (I THINK)
XX – Jeremy