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Mastering the Biscuit Method: A Step-by-Step Lab Guide

In this lab session, students will learn the critical components of the biscuit method, focusing on the importance of incorporating solid fats into dry ingredients. To ensure a successful baking experience, meticulous timing and teamwork will be essential. Students will measure, sift, and combine ingredients with precision, carefully mixing fats into flour without overworking the dough. Each step, from preparing the baking pan to resting the dough, plays a significant role in achieving perfect biscuits. Prepare for an engaging hands-on experience that emphasizes quality baking techniques.

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Mastering the Biscuit Method: A Step-by-Step Lab Guide

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  1. SWUT: Students will understand they need to put solid fats into the dry ingredients for the biscuit method. Tomorrow is a lab day and it will only be successful if we work hard at our timing. Agenda Please find your folders Warm Up: Complete the individual lab eval and the group lab eval 2. Biscuit Video Clips(10:53, 3:01) 3. Biscuit Lab Plan 4. Ticket out – Completed Market Order and Plan of Work

  2. Prepare the sheet pan. Grease the sheet pan with a commercial pan grease or line the pan with parchment paper. Use the Biscuit Method 1

  3. Measure the ingredients. Measurements must be exact for quality biscuits. Use the Biscuit Method 2 3 Sift all the dry ingredients into the mixing bowl.

  4. Cut or rub the shortening into the dry ingredients for a mixture containing small pieces of fat. This step can be performed using the Use the Biscuit Method 4 mixer with either the paddle or pastry knife attachments.

  5. Whisk the eggs and milk together in a separate stainless steel bowl. Use the Biscuit Method 5

  6. Add the combined liquid ingredients to the flour mixture. Overmixing will make the biscuits tough. Use the Biscuit Method 6 7 Take the mixed dough to a pre-floured bench. Flour the top of the dough by dusting it with bread flour.

  7. Knead the dough lightly using your fingertips only. Then, fold it in half and rotate it 90°. Continue this process 5 to 10 times. Do not over knead. The dough should be soft and elastic, but not sticky. Use the Biscuit Method 8 9 Allow the dough to rest 15 minutes before rolling.

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