Activity: identify the rambled word

◦1. G U H O D
◦2. TRABET
◦DOUGH –
It is a mixture of baking ingredients that
can be kneaded for bread making.
◦BATTER
It is a mixture of baking ingredients that
has a pouring consistency.
◦Have you eaten this kind of bakery product?
◦Where they can possibly buy/ see the
product presented?
◦How much? What are the ingredients?
◦Baking requires no trick but adequate mastery
of process and techniques is necessary.
◦Following are mixing techniques in preparing
different kinds of bread
METHODS OF MIXING BATTER
AND DOUGH
Flakiness and tenderness are the outstanding
characteristics of a pastry.
Check the ingredients before using them
Use hydrogenated shortening or fats
These are elastic and pliable and has the ability to coat
flour particles when cutting-in with other ingredients.
Use of ice cold water in small amount as possible.
Cold water solidifies and hardens fats. Moisture helps
in the development of gluten.
Mix ingredients as quick as possible. It is necessary to
mix the ingredients just enough to make the fat
molecules coat the flour particles to form small lumps
that spread out into layers when the dough is rolled to
give a flaky product.
 Conventional Method
Shortening and sugar are creamed together until the mixture
becomes fluffy.
Beaten eggwhites are added to the mixture. Sifted dry ingredients
are added alternately with liquid ingredients to the creamed mixture,
beginning, and ending with dry ingredients.
This method is modified by separating the eggyolks and whites.
Whites are beaten separately and folded into batter in the last step.
 MUFFIN METHOD
◦ This blends all dry ingredients together. Eggs are beaten in a
separate bowl, melted shortening or oil is combined. A well is
made at the center of the sifted dry ingredients. The liquid
mixture is gradually added into the well. Proper mixing is
needed in muffins to achieve a pebbled crust.
◦ Some batter requires less mixing, but a basic recipe takes not
more than 25 strokes.
 ONE BOWL METHOD
◦This makes use of an electric mixer. Melted
shortening or oil, dry ingredients and most of the
ingredients are blended together.
◦Beaten eggs are added at the last stage of mixing
when all the ingredients are already combined and
blended well.