Week 3 of Baking Arts: Bran Muffins and Tea Biscuits

Photo Credit:  Jerome Callender

This was a very busy class!  Lots of scaling ingredients and multiple recipes.

We started off with the bran muffins because the batter for that needs time to sit before going in the oven.  The baking soda and baking powder required time to react and the bran needed time to soak up liquid.

While it sat, we learned about the difference between baking powder and baking soda.  They are both leavening agents used in baked goods to help them rise in the oven.  Baking soda requires an acidifying agent in the recipe for it to react and release carbon dioxide to cause the leavening.  Baking powder contains baking soda but also another acidic ingredient (cream of tartar), so it does not require an acid in the recipe.  Baking soda is often used in recipes with buttermilk, chocolate or yogurt as these are acidic.

After leaving the batter for about 20 minutes (not longer or the leavening agents will no longer work), we scooped it out into muffins trays using a #10 ice cream scoop.  Using an ice cream scoop for the batter ensures that all the muffins were uniform size and cook evenly. 

 Once the muffins were in the oven, we started on the tea biscuits.  These were surprisingly easy, the key is not to over mix the dough.  Always err on the side of caution, opting to under mix with the mixer and finish it off by hand.

We rolled these out about an inch thick with the roller and cut them out with cookie cutters.  To get a nice shaped biscuit, you must get a clean cut and not touch it too much while setting it on the cookie sheet.  As you touch it, the warmth in your hands melts the butter and alters the way it will bake.  Also don't reuse the scraps around the cuts too many times as the more you work the dough, the more tough the biscuits will become.

Lots of food for the family this week!