Objectives:
Understand the rubbing in method
Combining ingredients
Understanding ingredients
Use the oven safely
Adapting recipe
Time management
Understand the rubbing in method
Combining ingredients
Understanding ingredients
Use the oven safely
Adapting recipe
Time management
Wheat:
Wheat is a cereal grain, originally from the Levant region of the Near East but now cultivated worldwide.
This grain is grown on more land area than any other commercial food.
[There are six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) Hard white, 6) soft white wheat. The hard wheats have the most amount of gluten and are used for making bread, rolls and all-purpose flour. The soft wheats are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits.
Wheat is a cereal grain, originally from the Levant region of the Near East but now cultivated worldwide.
This grain is grown on more land area than any other commercial food.
[There are six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) Hard white, 6) soft white wheat. The hard wheats have the most amount of gluten and are used for making bread, rolls and all-purpose flour. The soft wheats are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits.
Watch the video to understand how wheat is turned into flour:
Raising agents are use to make the dough and product lighter. How do they work?
Raising Agents
Chemical, Mechanical and Natural
Baking Powder and Baking Soda.
MECHANICAL ACTIONS as Raising Agents:The physical actions of creaming, kneading, beating, and whisking will incorporate tiny air bubbles which expand when heat is added. The addition of flour gives structure for the air bubbles to work against - you get rise. This structure is fixed in the oven by heat.
NATURAL LEAVENERS as Raising Agents:
Yeast Egg and steam
Chemical, Mechanical and Natural
Baking Powder and Baking Soda.
MECHANICAL ACTIONS as Raising Agents:The physical actions of creaming, kneading, beating, and whisking will incorporate tiny air bubbles which expand when heat is added. The addition of flour gives structure for the air bubbles to work against - you get rise. This structure is fixed in the oven by heat.
NATURAL LEAVENERS as Raising Agents:
Yeast Egg and steam
Scones Ingredients
>> 250g self raising flour
>> 40g margarine
>> 75g cheese
>> 125ml semi-skimmed milk
>> A container
>> 250g self raising flour
>> 40g margarine
>> 75g cheese
>> 125ml semi-skimmed milk
>> A container