#GLUTEN #gluten #gluten #matter #baking | * This will run for 00:06:55
https://i.ytimg.com/vi/PCRytLrxs9c/hqdefault.jpg
Then you could step things up with cupcakes, then when you are feeling more confident, try some brownies. But the most important thing is: when you make ANYTHING from puff pastry, buy it. Its just too much of a hassle to make, and try to attempt it, you’ll probably want to give up baking. But this is about how to learn to bake so roll up your sleeves and get ready to learn
We are big fans of baking, and have had a life long passion, so I think it’s important that people learn to bake at home, rather then buying month old doughy cupcakes from a store. So watch these videos and learn how to bake easy.
Remember, start from the beginning of the course or else it wont really help, we found all the videos just to help you start and learn.
| #GLUTEN #gluten #gluten #matter #baking
FULL WRITTEN ARTICLE ►
ENROLL IN MY FREE BAKING FUNDAMENTALS COURSE ►
SUBSCRIBE ►
————————————————————————–
FOLLOW ME ON:
Facebook:
Instagram:
Email Subscription:
Website:
————————————————————————–
Understanding the answers to the questions “What is Gluten?”, “Why is gluten important in baking?”, and “How do we control gluten development?” is essential for successful baking! In tender baked goods gluten needs to be controlled, while in strong and chewy baked goods we need to work it and develop it.
Learn all about gluten and how it functions in baking!
MIXING METHODS & RECIPES TO TRY:
Muffin Mixing Method (inhibits gluten development)
Basic Muffin Recipe:
Easy Banana Bread:
Biscuit Mixing Method (inhibits gluten development)
Classic Butter Biscuits:
Basic Scone Recipe:
Chiffon Mixing Method (inhibits gluten development)
Basic Chiffon Cake:
Best Yellow Cake:
Straight Dough Method (promotes gluten development)
Homemade Pizza Dough:
Basic Bread Recipe:
Modified Straight Dough Method (promotes gluten development & weakens gluten structure)
Soft Dinner Rolls:
Glazed Yeast Donuts:
If you aren’t already enrolled in this free course, ENROLL HERE:
Thanks for watching!
#askbakerbettie #bakingscience #baking
7 Comments
I hope you enjoyed today's lesson! Isn't gluten fascinating? <3
Very cool! If you run gluten free flour under water, it would basically disappear because it's full of starches and no gluten, correct? Thanks and keep up the great work!
Gluten is some crazy stuff 🙂 it's been a few days since new lesson, are we on spring break ;0
thank you so much!! finally understand what is gluten !!
this is great, thanks! so much interesting information.
Very interesting
im a food science and technology student and the university of Namibia( UNAM) thank u very much . u helped me with my assignment.lots of love fro Namibia.