TLE
Cards (18)
- Yeast Bread
- bread leavened with yeast, a microorganism that creates hundreds of air cells
- made from either lean or rich dough
- Lean dough
- consists of flour, yeast, salt, a little sugar, and shortening
- ex: pan de sal, loaf bread, buns, french bread, and other crusty bread varieties
- Rich dough
- contains ingredients such as butter, nuts, fruits, sugar, egg yolks, and the basic ingredients
- ex: ensaymada, special buns and roll
- Straight dough method
- all ingredients are mixed in a bowl and kneaded to make the dough
- Sponge dough method
- the yeast is added to 1 to 2 cups of flour and liquid ingredients, the set aside to allow to rise, the remaining ingredients are added after
- No knead method
- a much softer batter is prepared
- no kneading is required to mix the ingredients thoroughly
- Yeast is the leavening agent in bread that converts sugar into alcohol and carbon dioxide in a process called fermentation.
- Salt is an interfering agent in fermentation.
- Sugar acts as food for the yeast.
- Liquids as solvent for dry ingredients.
- Biscuits
- small flaky breads leavened with baking powder, a fast-acting leavener
- ideal partners for all types of beverages, hot or cold
- Cookie-like Biscuits
- usually flaky
- symmetrical in shape with straight sides and has a smooth, thin-crusted top that is fairly flat and uniform in color all over
- ex: skyflakes
- Bread-like Biscuits
- small, round and expanded
- ex: fita
- Muffins
- tender, moist, and simple cup breads leavened with baking powder
- made from drop batter
- Drop batter
- a medium-soft dough prepared by mixing two cups of flour to one cup of liquid, usually milk
- made from 2 cups of flour, 1 cup liquid, 1 egg, 2 tsp baking powder, 2-4 tsp sugar, and 2-4 tsp fat
- Flour
- to produce a heavier product than cake
- Oil and Liquid Fats
- oil is used instead of shortening
- Liquid
- the kind of liquid that may be used is water, juice or milk; any of these will give a satisfactory result