Amazing we are on our second week of baking and feels that is going so fast. With exception of the morning where is always a drag to wake up at 4:00am to be at school before 6:00am. But is definitively a must in this class to be early and start weighing all the ingredients...before the miss table gets overcrowded.
Today we will be doing fried doughnuts or Begnets, muffins and bisquets using the cut in method.
One of my favorites are the bisquets, due to the lack of my own pictures, I posted a little anouncement of my favorite restaurant in Mexico...Their specialty is BISQUETS!
The cut in Method is made by sifting all the dry ingredients into the bowl and then adding the butter or shortening cold and cubed into the mix. Then we add any liquid ingredients and we stard folding everything together without kneading. The consistency of our dough is flaky and shaggy and that is perfect to make layers in our baked goods.
The muffins are made mixing all the ingredients together, the blueberries should be cold and coated with flour so they do not disperse their color into the dough.
Begnets
3 fl.oz. Water
1/8 oz. Yeast, dry-active
1 oz. Sugar, granulated
2 oz. Cream, manufacturing
½ oz. Butter, unsalted
½ each Egg (large)
¼ tsp. Salt, kosher
~10 oz. Bread Flour
a/n Sugar, confectioners (garnish)
BISQUETS
10 oz. Pastry Flour
10 oz. All Purpose Flour
1 oz. Sugar, granulated
¾ oz. Baking Powder
1 tsp. Baking Soda
¼ oz. Salt, kosher
7 oz. Butter, unsalted, cold and cubed
13 fl.oz. Buttermilk
Wash:
2 oz. Butter, unsalted (melted, not hot)
BLUEBERRY MUFFIN
10 oz. Pastry Flour
5 oz. Sugar, granulated
¾ oz Baking Powder
1/8 oz. Salt, kosher
3 oz. Eggs (large)
7 oz. Milk, whole
¼ oz. Vanilla extract
4 oz. Butter, unsalted, melted and cooled
4 oz. Frozen blueberries tossed with 1 Tbsp. pastry flour
A/N Topping (crystal sugar/coarse sugar, crumb topping, etc.) (optional)
My muffins came up pretty and blue because we used wild blueberries, my bisquets I love them, seems like I ate them all, the begnets came up good also, with good color.
DAY 6 HOMEWORK #3
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 23, 2010
1.- Two yeast doughnut formulas have the same quantities of fat and milk, but one has more sugar than the other. Which one do you expect would require a higher frying temperature? Why?
The formula that has more sugar is richer and therefore will require a lower temperature to avoid excessive browning.
The formula will less sugar will require the higher temperature to cook.
2.- Why is it important to carefully control the mixing time when making cake doughnuts?
Under mixed doughnuts result in a rough appearance and excessive fat absorptions. Over mixed dough results in tough and dense doughnuts.
3.- List five rules for maintaining frying fat to produce good quality fried foods
Use good quality flavorless fat.
Fry at a proper temperature.
Do not fry too many doughnuts at a time.
Maintain the gat at a proper lever in the fryer.
Keep the fat clean.
Page 233
1.- If you made a batch of muffins that came out of the oven with strange, knobby shapes, what would you expect to be the reason?
Due to over mixing the dough, which will result in toughness and irregular shape.
]
2.- What is the most important difference between the biscuit method and the muffin method?
in the muffin method the dough has to be slightly mixed until all the ingredients are mixed and moistened.
In the biscuit method the dough is slightly kneaded to avoid developing flakiness but not enough to toughen the product.
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 23, 2010
1.- Two yeast doughnut formulas have the same quantities of fat and milk, but one has more sugar than the other. Which one do you expect would require a higher frying temperature? Why?
The formula that has more sugar is richer and therefore will require a lower temperature to avoid excessive browning.
The formula will less sugar will require the higher temperature to cook.
2.- Why is it important to carefully control the mixing time when making cake doughnuts?
Under mixed doughnuts result in a rough appearance and excessive fat absorptions. Over mixed dough results in tough and dense doughnuts.
3.- List five rules for maintaining frying fat to produce good quality fried foods
Use good quality flavorless fat.
Fry at a proper temperature.
Do not fry too many doughnuts at a time.
Maintain the gat at a proper lever in the fryer.
Keep the fat clean.
Page 233
1.- If you made a batch of muffins that came out of the oven with strange, knobby shapes, what would you expect to be the reason?
Due to over mixing the dough, which will result in toughness and irregular shape.
]
2.- What is the most important difference between the biscuit method and the muffin method?
in the muffin method the dough has to be slightly mixed until all the ingredients are mixed and moistened.
In the biscuit method the dough is slightly kneaded to avoid developing flakiness but not enough to toughen the product.
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