Muffins Method

This method is used for batters that are low in fat and sugar. They tend to be a little drier because of this. These batters have a tendency to be over mixed thus making the product tough, so be careful not to over mix. In this method, the dry ingredients should only be mixed until moistened. Over mixing to the point where the batter is smooth will lend to a dry and tough finished product. The finished batter should have visible lumps in it that will disperse in the cooking process. Over mixing may cause tough muffins and tunneling in the final product.

Creaming Method

This is used for batters that are higher in fat and sugar because it gives a more complete mix of the ingredients. This will give the finished product a more cake like texture. This is usually a cake mixing method but can be used to make some quick breads.

Tips for Success with Muffin Making

1.  Spray pan or use muffin papers; not both.
2. Typically cake, pastry or all purpose flour is used in quick breads.
3. Use a scoop for size consistency; pans should be filled about 2/3 full.
4. Do not continue to stir batter when panning or you may over mix by the end.
5. Bake on top shelf in a conventional oven.
6. Do not over mix. Mix just until moistened.
7. Read recipes carefully.
8. Measure ingredients carefully.
9. Preheat oven
10. Always assemble all ingredients before mixing.
11. To test doneness, look for golden brown, a clean toothpick test or muffins pulling away from pan.
12. Take muffins out of pan to cool.
13. Serve warm with jam, butter and/or compound butter.

Biscuits Method

This is used to make biscuits, scones and other similar quick bread products. When making biscuits some kneading is required but over working the dough will cause it to become hard. The small amount of kneading lends to a flakier texture of the finished biscuit. The dough is soft and can be rolled out and cut into shapes depending the shape and size you want. If there is some kneading the biscuit will rise more. Dough that has not been knead will tends to spread more and the texture if more cake like.

Mixing Methods Procedures

Muffin Method

1. Add your dry ingredients to a bowl and then sift on parchment paper. Add this back to the mixing bowl and then set it aside.
2. In a bowl, add your liquid ingredients. You will also add any fat such as oil or melted butter.
3. The liquid ingredients are then added to the dry ingredients.
4. You will mix this until the dry ingredients are all moistened. Your batter should still have lumps in it. Be careful to not overmix the batter. If your batter is smooth and lump free it is overmixed.
5. Once the batter is mixed, pan it up and bake. Do no let the batter sit.
6. Use a muffin paper or spray the pan with a commercial pan spray completely.
7. Once muffins are baked, take out of pan to cool.

Creaming Method for Muffins

1. The sugar and fat are added to the bowl of a mixer. If spices are added, they will be added at this time also.
2. Using the paddle attachment, you will begin to cream the ingredients until they are light, white and fluffy.
3. Next, you will add the eggs in stages. Scraping down the sides and bottom of the bowl after each addition. This ensure even mixing of the ingredients.
4. Sift the dry ingredients onto parchment paper.
5. Mix the liquid ingredients until they are combined.
6. The dry and liquid ingredients are then added in an alternating pattern starting with ¼ of the dry. Remember to scrape the bowl between additions.
7. Once the mixture is combined, next add 1/3 of the liquid ingredients. Keep this up until all the ingredients have been added.
8. Once the mixture is smooth and all ingredients have been added, pan up and bake.

Biscuit Method

1. Scale out all of your ingredients.
2. In a mixing bowl, sift dry ingredients together.
3. Add the butter and using the paddle attachment (with mixer) or pastry blender or by hand until the mixture has pea size bits of butter in it. This adds to a flakier biscuit.
4. The liquid ingredients are then added and combined to form a soft dough. Be careful to not over mix it.
5. Turn the dough out on the bench and lightly knead the dough. Using the heel of your hand push into the dough and with your fingers fold it and turn it counter clockwise 90 degrees. Continue this for 3 to 4 more folds.
6. Pin the dough out to about 1-inch thickness. Use a ruler. Cut the biscuits to your desired shape.

Creaming Method for Biscuits

1. The sugar and fat are added to the bowl of a mixer. If your recipe calls for milk powder, it would also be added at this time.
2. Using the paddle attachment, you will begin to cream the ingredients until they are just combined. Extra mixing will change the texture of the biscuits.
3. Next, you will add the eggs in stages. Scraping down the sides and bottom of the bowl after each addition. This ensure even mixing of the ingredients.
4. Sift the dry ingredients onto parchment paper.
5. Mix the liquid ingredients until they are combined.
6. The dry and liquid ingredients are then added in an alternating pattern starting with ¼ of the dry. Remember to scrape the bowl between additions.
7. Once the mixture is combined, next add 1/3 of the liquid ingredients. Keep this up until all the ingredients have been added.
8. Once the mixture is smooth and all ingredients have been added, then turn out onto a floured surface and roll out.

Tips for success with Biscuit making

1. Preheat oven.
2. Do not over handle the dough. Knead just enough to make them flaky. Over working makes for a tough biscuit.
3. Only use as much dusting flour as needed. Too much will dry out the final product.
4. When cutting press down with the cutter. Do not twist. Cut as close to the last cut to avoid excess scraps. Having to rework the dough will make the dough tough.
5. Placing the cut biscuits upside down allows for a better rise.
6. If you want a crust around the entire biscuit place then on a parchment lined sheet pan about ½ to 1 inch apart.
7. If you want soft sided biscuit then put the cut biscuits touching each other.
8. Always reconstitute fruit before adding to mix.
9. Toast nuts before adding to mix.
10. Bake on top shelf in conventional ovens.
11. Double pan especially rich or high sugar formulas.
12. Use parchment on pans.
13. Brush with heavy cream or egg wash before baking for a shinier crust
14. Bake until golden brown
15. Always consider carryover cooking which means that baked goods keep cooking until the product is completely cooled.