FlourGives structure to baked goodsThe protein in flour combines
with a liquid to form an elastic substance called Gluten.
Types of FlourAll purpose, usually bleached,
works for most bakingWhole Wheat—recipes with this
also use, all purposeBread FlourCake Flour-less gluten, finer
productRye, buckwheat, oats, rice
Types of LiquidsWater and Milk—most commonMilk makes muffins richer and
brown fasterYogurt, Fruit Juice, buttermilk,
sour cream
Types of Leavening AgentsAir, creaming and beatingSteam, liquid is trappedBaking Soda, Reacts with acid,
immediatelyBaking Powder, double acting,
some soda some cream of tartar (that’s the acid)reacts during baking
Yeast, fungus
Types of FatsSolid Fats-Butter, margarine,
vegetable shortening, lard Do not use soft spreads
Liquid Fats-Oil, Corn, Canola, Vegetable Oil
Always use what the recipe says! Do not switch! Oils add moistness not volume
Types of SweetenersGranulated sugar, can help add aid
air and volumeBrown sugar, coated with molassesPowdered sugar, frostingsHoney, sweeter than sugarMolasses, when sugar is boiled, it
forms crystals, molasses is the liquid that is left.
Corn Syrup, frosting and candies
Eggs---the multitaskerFlavor, color, richness, and
tendernessBind foods togetherAdd volumeSets the structure
Types of FlavoringsExtracts, vanilla, almond, lemon,
mapleDried fruitsNutsCitrus peel---zestChocolate Flavor
So if you give a MooseFlourLiquidSweetenerEggsLeaveningFlavoringHe just might make you a muffin,
you bring the jam!!!1