To assess your learning in mixing methods, look for a recipe for each of the following baked products:
1. Cookie
2. Yeast Breads
3. Muffin
4. Quick Breads
Read the procedures of the recipe. Then, Identify the mixing techniques used in the procedure and note down the length of time for the product to be baked and the temperature of the oven to use.
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1. Cookie
2. Yeast Breads
3. Muffin
4. Quick Breads
Read the procedures of the recipe. Then, Identify the mixing techniques used in the procedure and note down the length of time for the product to be baked and the temperature of the oven to use.
I need answers ASAP!
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Answer:
Products you may be familiar with that are classified as quick breads include muffins, loaves, pancakes, crepes, some cakes, brownies and cookies. There are three mixing methods used to prepare quick breads and batters, the stirring (muffin) method, the creaming method and the biscuit method.
mixing method for dough
There are three different methods for mixing the ingredients for yeast breads: The Straight Dough Method, The Modified Straight Dough Method, and The Sponge Method. The straight dough method is the easiest of all of the bread mixing methods
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