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Lesson 4

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20 views

Lesson 4

Uploaded by

harleycrispino.edu
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lesson 4: Working with the Ingredients

Learning Objectives:

1 Identify and mix the different flour mixtures used in various bake products.
2. Use the various techniques of mixing flour mixture correctly.
3. Apply accurately the suggested tips on working with the ingredients.

Flour Mixture

Two Classification of Flour Mixture

1. Batter mixture are either pour or drop.

a. Drop batters used all-purpose flour. These mixtures do not need to be thoroughly
mixed. Crisp and crunchy products like biscuit and pastries are preferred using drop
batters.
Examples: Griddles cakes, muffins, scones, and drop biscuits
b. Pour batters do not need much mixing Cake flour or soft flour is used because the
gluten content is low and the possibility of gluten development is less.
Examples: Cakes, cupcakes, pancakes, crepes, waffles, and puddings

2. Dough is either soft dough or stiff dough.

Examples: Breads, rolled biscuits, yeast rolls bread


Pie crust, noodles and rolled cookies used stiff dough.
Each type of flour mixture uses a specific kind of flour

Dough either soft or stiff ones, needs strong flour for good framework that can withstand
kneading, rolling, and shaping into several shape.

Bread flour contains high proteins is best.

All-purpose flour, however, can also be used, but would require more kneading.

Mixing Techniques

Flour mixture for baked product requires different mixing methods for best results. Some
important techniques:
1. Sifting- process of separating articles in the ingredients like flour and sugar by
passing these through a sieve. In this process of sifting, air is incorporated.
2. Creaming- rubbing two or more ingredients in a bowl using a wooden spoon or an
electric mixer to develop a soft and fluffy combination of flour and batter mixture.
3. Kneading the process involves pressing stretching, folding of dough to develop the
gluten, to make dough fine and smooth texture.
4. Stirring- often done by rotating a wooden spoon through a mixture as long as
necessary until the ingredients are combined. Overmixing may spoil the mixture of
many kind of cakes and muffins.
5. Beating- incorporates air into the mixture by mechanical agitation. It could be done
with a fork, wire whip egg beater or electric food mixer.
6. Whipping - Eggs and cream are usually whipped to fill them with the air and make
them thick and fluffy.
7. Cut and fold- are combination of cutting vertically into the mixture with a rubber
scrapper or a spoon turning over and over by gliding the spoon across the bottom of
the mixing bowl at each turn.
8. Folding- Working with the ingredients very gently to retain air in the mixture is
mostly done by hand although many people used an electric mixer or the rubber
scrapper.
9. Cutting- In The mixing of solid fat to flour with the use of a pastry cutter or blender
or two knife in a scissor manner. This method is coating them with flour to form a
coarse granular mixture, for pastries and biscuits.

Tips of Working with the Ingredients

1. Assemble all ingredients and utensil needed and arrange them within easy reach.
2. Work on the preparation activities before mixing the ingredients such as,
a. sifting and measuring the flour and sugar
b. Greasing the pan.
c. Pre-heating of oven
d. Chopping or grinding nuts.
e. Melting cocoa or chocolate.
f. Combining together all dry ingredients
g. Adding together all dry ingredients.
3. Use standard cups and measurements. Coffee cup is not standard for measuring
ingredients.
4. Sift flour before measuring it. Do not tap the cup of sifted flour.
5. In measuring brown sugar, packed it firmly into the measuring cup and level it with
the edge of spatula. In measuring refined sugar, heap to overflowing in the
measuring cup and level off with the edge of knife or spatula.
6. In measuring fats, bring to room temperature. Press firmly to measuring cup or
spoon and level off.
7. Make it a habit to trim, peel, or scrape fruits and vegetables for pie filling on a piece
of old newspaper to facilitate cleaning.
8. Tidy up equipments and cooking area as you work. Utensils used for measuring,
mixing, and baking should be washed up and put away in their respective places.
9. Test cake by lightly touching the center of the cake, or by inserting a cake tester in
the middle of the cake.

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