12.13: Methods of Preparation - Baked Products
- Page ID
- 29450
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To review various techniques for preparation of baked grain products.
- To use a variety of grain flours in baked products.
- Prepare chemically leavened baked products.
- Prepare steam-leavened baked products.
- Prepare yeast-leavened baked products.
Prepare Chemically Leavened Baked Products:
Whole Wheat Muffins
| ½ cup sifted all-purpose flour | 2 tbsp. vegetable oil |
| 2 tbsp. sugar | ½ egg |
| 1 tsp. baking powder | ½ cup milk |
| ¼ tsp. salt | ½ cup whole wheat flour |
Preheat oven to 400°F. Grease bottom of 6 muffin cups. Sift first 4 ingredients together. Blend in whole wheat flour. Combine liquid ingredients; add to dry, and stir just until ingredients are blended. Fill muffin cups ⅔ full. Bake at 400°F until golden brown, 15-20 minutes.
Bran Muffins
| ¾ cup unprocessed wheat bran | ½ cup plus 2 tbsp. sifted flour |
| ¼ cup boiling water | ¼ tsp. salt |
| ¼ cup brown sugar | ½ tsp. baking soda |
| ¼ cup butter | ½ cup buttermilk |
| ½ egg, beaten |
Preheat oven to 400°F. Grease bottom of 6 muffin cups. Combine ¼ cup wheat bran with ¼ cup boiling water, stir and let water absorb into bran, about 5 minutes. In separate medium bowl, blend sugar and butter with hand mixer. Sift together the flour, soda and salt. Combine moist bran with beaten eggs, remaining ½ cup of bran, buttermilk, sugar-butter mixture, and sifted dry ingredients. Stir until well blended. Spoon into prepared muffin tins. Bake 12-15 minutes.
Brown Bread
| ⅔ cup whole wheat flour | ⅓ cup mashed ripe banana |
| ⅓ cup yellow cornmeal | ⅓ cup buttermilk |
| ¼ tsp. salt | ¼ cup unsulfured molasses |
| ⅓ tsp. baking soda | ¼ cup raisins |
Preheat oven to 350°F. Mix together flour, cornmeal, salt, and soda. Stir in remaining ingredients. Turn into a greased and floured 6 x 3¼ inch loaf pan. Bake in 350°F oven for 45 minutes or until pick inserted in center comes out clean. Cool 10 minutes; turn out of pan and serve warm with butter.
Fruit Cobbler
| ½ cup sifted flour | ⅓ cup sugar |
| 1½ tsp. sugar | 1½ tsp. cornstarch |
| ¾ tsp. baking powder | ¼ cup fruit juice from can (may need to supplement with simple syrup) |
| ¼ tsp. salt | 2 tbsp. shortening |
| 1½ cups fruit | ¼ cup milk |
| 1 tsp. butter |
Preheat oven to 400°F. Sift together the flour, 1½ tsp. sugar, baking powder, and salt. Cut in shortening until the mixture resembles coarse corn meal. Add milk and stir to make soft dough. Blend ⅓ cup sugar, cornstarch, and fruit juice; boil 1 minute and add fruit. Pour fruit mixture into 1 quart baking dish. Dot with butter. Drop dough by spoonfuls on hot fruit mixture. Bake at 400°F for 20-25 minutes.
Blueberry Scones with Lemon Glaze
| 1 cup flour | 2 tbsp. + 1 ½ tsp. chilled butter |
| 1 ½ tsp. baking powder | ½ cup fresh blueberries |
| ¼ tsp. salt | ½ cup heavy cream |
| 1 Tbsp. sugar | |
| Lemon Glaze: | |
| 3 tbsp. lemon juice | 1 ½ tsp. butter |
| 1 cup powdered sugar | 1 tsp. lemon zest |
Sift together flour, baking powder, salt and sugar. Use a pastry blender to cut in the butter until it looks like coarse crumbs. Fold in the blueberries. Make a well in the center and add heavy cream. Fold together just until incorporated. Press the dough onto a lightly floured surface 1 ¼ inch thick, about 6×3 inches. Cut into 4 triangle shapes. Bake on an ungreased baking sheet for 15-20 minutes at 400°F. Let cool.
Dissolve powdered sugar in lemon juice. Heat in microwave or double boiler, if necessary. Whisk in butter and zest until smooth. Drizzle over scones.
Southern Spoon Bread
| 1 cup cornmeal | 1 cup milk |
| 2 cups milk | 3 egg yolks |
| 1 tsp. salt | 3 egg whites |
| 1 tsp. baking powder | ¼ tsp. cream of tartar |
| 2 tbsp. melted shortening or vegetable oil | Butter |
Preheat oven to 325°F. Cook cornmeal and 2 cups milk until consistency of mush. Remove from heat; add salt, baking powder, shortening, and 1 cup milk. Add egg yolks. Beat egg whites with cream of tartar to the upper limit of the soft peak stage. Fold about one-fourth of the foam into the corn meal mixture. Spread corn meal mixture over the remaining foam and fold until well blended. Bake in greased 2-quart baking dish at 325°F for 1 hour. Spoon into warm dishes; top with butter.
Irish Soda Bread
| ¾ cup whole wheat flour | ½ tsp. salt |
| ½ cup all-purpose flour | ¼ tsp. baking soda |
| ¾ tsp. sugar | ½ cup + 2 tbsp. buttermilk or sour milk |
Preheat oven to 375°F. Mix dry ingredients together. Add enough milk to form a soft dough. Knead on lightly floured board 2 minutes. Form into round cake. Cut a cross on the top of loaf with very sharp floured knife. Bake at 375°F for 25-35 minutes on well-greased baking sheet. Cool. Cut in thin slices.
Herb Corn Sticks
| 5/6 cup (½ c. + ⅓ c.) sifted all-purpose flour | ⅜ cup cornmeal |
| ¼ tsp. crumbled dried marjoram | 1½ tsp. baking powder |
| ¼ tsp. thyme | ¼ tsp. salt |
| ½ egg | 1 tbsp. sugar |
| ¾ cup milk | 2 tbsp. butter |
Preheat oven to 425°F. Sift flour again with baking powder, salt, and sugar. Stir in cornmeal, marjoram, and thyme. In another bowl, beat egg; stir in milk and melted butter, then add all at once to the dry ingredients and stir just until mixture is moistened. Spoon into well-greased corn stick pans, filling about ¾ full. Bake in hot oven (425°F) for 20 minutes, or until golden brown.
Prepare Steam-Leavened Products:
Danish Puff
| 3 tbsp. butter | 3 tbsp. butter |
| ¼ cup sifted powdered sugar | ⅓ cup sifted flour |
| ⅓ cup water | 2 tsp. water |
| ⅓ cup sifted flour | ¼ tsp. almond flavoring |
| ¼ tsp. almond flavoring | 1 tsp. milk |
| 1 egg |
Preheat oven to 350°F. Cut 3 tbsp. butter into ⅓ cup flour. Sprinkle with 2 tsp. water and mix with fork until dough forms a ball. Pat onto an ungreased baking sheet.
Bring 3 tbsp. butter and ⅓ cup water to a boil. Remove from heat; immediately add ⅓ cup flour; stir until smooth. Add ¼ tsp. almond flavoring and egg, and beat well. Spread evenly over the pastry layer. Bake for about 45-60 minutes, until top layer is crisp and brown. Puff will shrink when removed from oven.
Mix powdered sugar, ¼ tsp. almond flavoring and milk. Spread on puff while still warm.
Sesame Seed Wafers
| ½ cup sifted cake flour | 1½ tsp. sugar |
| ½ cup whole wheat flour | 2 tbsp. shortening |
| ¼ tsp. salt | 2-3 tbsp. ice water |
| 2-3 tsp Sesame Seeds |
Preheat oven to 425°F. Mix dry ingredients together. Cut in shortening with pastry blender. Stir in ice water until the dough is the same consistency as pie dough. Roll out 1/8″ thick on a lightly floured board. Sprinkle with sesame seeds and roll lightly with rolling pin. Cut into 1-inch squares. Bake on lightly greased baking sheet for approximately 8 minutes or until brown.
Dessert Crepes
| ½ cup sifted flour | ⅔ cup milk |
| ½ tsp. salt | 1 tbsp. butter, melted |
| 1 tbsp. sugar | ½ tsp. grated orange zest |
| 2 eggs, well beaten | ½ cup warm pie filling |
Sift flour, salt and sugar. Combine eggs, milk, butter, and orange zest. Add to flour mixture, blending until smooth. Make one crepe at a time. Pour a spoonful of batter on hot, lightly greased griddle for each 4-inch pancake. Tilt griddle to make pancake as thin as possible. Bake until browned, turning to brown both sides. Remove to warm platter. Place a 2-3 tablespoons of warm pie filling in center of each pancake and roll up.
Cheese Straws
| 1 cup sifted flour | ⅓ cup butter |
| ½ tsp. salt | 1 cup grated sharp Cheddar cheese |
| ¼ tsp. dry mustard | 1½ tbsp. ice water |
| ⅛ tsp. cayenne | 1 tsp. celery seed |
Preheat oven to 350°F. Sift dry ingredients together. Cut in butter and half the cheese with pastry blender. Add water. Blend lightly. Roll ⅛ inch thick. Sprinkle with remaining cheese. Fold dough in half. Roll ⅛ inch thick again. Cut into strips 3 inch by ½ inch. Sprinkle with celery seed. Bake 12 minutes at 350°F or until light brown.
Chicken Almond Puffs
| ½ cup flour | 2 eggs |
| ⅛ tsp. salt | ¼ cup finely diced chicken |
| ¼ cup butter | 1 tbsp. finely chopped toasted almonds |
| ½ cup chicken broth | dash paprika |
Preheat oven to 450°F. Mix flour and salt. Combine butter and chicken broth in pan; bring to boil. Remove from heat; immediately add all the flour and stir vigorously until mixture forms a ball and leaves sides of pan. Add eggs, one at a time, beating thoroughly after each. Continue beating until a thick dough is formed. Stir in chicken, almonds, and paprika. Drop by heaping teaspoonfuls onto greased baking sheet. Bake at 450°F for 10 minutes; reduce heat to 350°F and bake 5-10 minutes or until browned. Serve hot.
Prepare Yeast-Leavened Breads:
Swedish Limpia
| 2¾ -3¼ cups unsifted white flour | 1 tsp. grated orange peel |
| 1 cup unsifted rye flour | 1 pkg. active dry yeast |
| 2 tbsp. firmly packed dark brown sugar | 1 tbsp. butter, softened |
| 1 tsp. salt | 1⅓ cups very warm tap water (50-55°C) |
| 1 tsp. caraway seeds |
Combine flours; in a large bowl thoroughly mix 1¼ cups flour mixture, sugar, salt, caraway seeds, orange peel, and undissolved activated dry yeast. Add softened butter. Gradually add very warm tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down; turn out onto lightly floured board. Shape into a round ball.
Place on greased baking sheet. With sharp knife make 3 slits across surface of the ball. Cover; let rise in warm place, free from draft, until doubled in bulk. Bake at 400°F about 30 minutes, or until done. Remove from baking sheet and cool on wire rack.