12.1 Muffin and Shortened Cake Introduction
Before You Come to Lab
Name: _________________________________
Read the “Serious Eats Types of Flour: A Guide” article posted on Canvas. The article has a lot of great information in it, but focus on the four flours below.
- Describe the characteristics, protein content, and uses for the following types of flour:
-
- whole wheat:
- bread:
- all-purpose:
- cake:
Watch the “Science: What is Gluten” video posted on Canvas to learn more about gluten structure from different wheat flours.
- Which type of wheat flour produced a gluten ball strong enough to be blown up with an air tank?
Examine Various Kinds of Flour and Gluten Balls
| Type of Flour | Volume of Gluten Ball | Explanation |
|---|---|---|
| Whole Grain Flours | ||
| Whole Wheat | ||
| Refined Wheat Flours | ||
| Bread | ||
| All-Purpose | ||
| Cake | ||
Comparing Muffins and Shortened Cake
The lab will compare and contrast the ingredients and methods of making muffins and shortened cakes. It is easier to start with muffins because there are fewer ingredients and fewer steps to prepare them.
Ingredients and Functions in Muffins
| Ingredients | Function |
|---|---|
| All-purpose flour | Structure |
| Milk | Hydration |
| Oil | Tenderization |
| Egg | Structure, flavor |
| Sugar | Sweetness, tenderization |
| Baking powder | Leavening |
| Salt | Taste |
Basic Steps of the Muffin Method
- Stir dry ingredients together.
- Mix wet ingredients together.
- Blend wet ingredients into dry ingredients and stir briefly.
- Fill greased muffin tins 2/3 full of batter and bake.
Ingredients and Functions in Shortened Cake
| Ingredients | Function |
|---|---|
| Cake flour | Structure |
| Milk | Hydration |
| Egg | Structure, emulsification, leavening |
| Butter | Tenderization (creaming air) |
| Shortening | Tenderization (creaming air) |
| Sugar | Tenderization, sweetness |
| Baking powder | Leavening |
| Salt | Taste |
| Vanilla | Flavor |
Basic Steps of the Shortened Cake or Conventional Cake Method
- Sift dry ingredients and set aside.
- Cream fat and sugar.
- Beat the egg. Then add the foamed egg to creamed mixture.
- Alternate adding dry ingredients and milk (start and end with flour).
- Mix an additional 100 strokes after all of the flour has been incorporated.
- Fill the greased and lined pan, snap once, and bake.
