Resources:
http://www.epicurious.com/recipes/food/views/basic-muffins-40037
http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm
http://www.foodnetwork.com/recipes/articles/50-muffin-recipes.html
Materials:
Clean Up:
Make sure to put away all materials, and to clean up the mess around you. Clean all the utensils, or appliances used.
Documentation:
We will take pictures throughout the whole process.
Science Behind Baking:
Flour is an ingredient that is used to not only bind all of the ingredients together, but it also makes gluten. This happens because when you add water to the flour all of the proteins bond together forming gluten. Eggs also help bind the ingredients together, the egg whites are leavening agents, egg yolks bring richness and moisture to the pastries, eggs also give your pastry structure. Sugar also helps keep what you’re making moist, if you have a lot of sugar not much gluten forms. Milk also adds to making the baked goods moist because, in milk there’s sugar lactose which ends up bonding with the proteins in the flour changing the gluten content. Milk and sugar also cause the goodies you bake to brown, and adds the harder shell on the outside. In a large majority of pastry recipes you’ll need a pinch of salt, and that’s because salt makes dough more elastic the amino acids in the flour mingle with ions in the salt and that gives your baked good better texture. Salt also helps balance sweetness.
Looking Back:
The muffin lab was so much fun to do. The lab was fun and tasty. For this project I worked with Lydia and we did a good job working together.While doing this we learned that there is actually a lot of science behind making muffins.The muffins that we made turned out really good, even thought he shape of them wasn't perfect, they ended up tasting really good. One thing that I think we could have improved on while doing the project was to have some tin for the liners, so the muffins wouldn't end up all over the place. We never had baked muffins before doing this project, so we never knew how it would turn out. Another thing that didn't turn out well was when we decided to experiment and see if the muffin would cook in the microwave, and it didn't work out too well, because it started burning.
Looking Beyond:
I think there is science in evrything that you do, but I wasn't expecting there to be this much science in baking. It's interesting all these different ingredients combine to make something tasteful. Eggs:Also helps bind the ingredients together, the egg whites are leavening agents, egg yolks bring richness and moisture to the pastries, eggs also give your pastry structure. Flour: An ingredient that is used to not only bind all of the ingredients together, but it also makes gluten. This happens because when you add water to the flour all of the proteins bond together forming gluten. Sugar: Helps keep what you’re making moist, if you have a lot of sugar not much gluten forms, causes the muffins to brown and adds a harder shell on the outside. Milk: adds to making the baked goods moist because, in milk there’s sugar lactose which ends up bonding with the proteins in the flour changing the gluten content. Salt: salt makes dough more elastic the amino acids in the flour mingle with ions in the salt and that gives your baked good better texture. Salt also helps balance sweetness.
Looking Inward:
I think my partner and I got desirable results, because we followed the recipe and we worked really well together. We also got to learn about the science in making muffins, and they also tasted so good. i think we also got desirable results because of the research that we did, we found a really good website containing how to make really good muffins. The only thing that we messed up on was when we decided to put the muffin in the microwave. Overall we did a really good job and the muffins turned out to be really good.
Looking Outward:
In this project I worked with Lydia, she has been my partner for all of the other projects, and I think we work really well together, because we can collaborate, and we like the same kind of things. The projects that we have done so far have all been fun and very interesting, and I think we both learned a lot. I think we both contributed really well. I contributed to the work, by bringing in some materials that that were not available, and I was able to contribute by doing some research.
Looking Forward:
If I were to do this project again, I would change up a few things. I would probably try getting all of the ingredients in a day before, so we don't have to rush into things without having some of the materials. I would also make a lot more, because they were so good, and many people enjoyed them. I think my partner and I did a good job, because we collaborated really well, and we were both able to contribute, because we both brought in ingredients. I do not think that there is way to continue on with project, because they are just muffins. There possibly could be way to continue it by finding different ways to cook it.
Take Aways:
This experiment was so much fun to do. The muffins turned out really good. I think I really learned a lot of science by doing this experiment. I was never aware of all of the ingredients in the muffins and how they help to make the muffins. The first thing that we did to make them was to add all of the dry ingredients, then to mix them up. The second part was to add all of the wet ingredients together, and to mix them up. After that you just mix all of it together, and then you put them into the muffin liners, and then put in the oven for 25 minutes. Overall this experiment was so much fun and I really enjoyed it.
http://www.epicurious.com/recipes/food/views/basic-muffins-40037
http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm
http://www.foodnetwork.com/recipes/articles/50-muffin-recipes.html
Materials:
- 2 cups white flour (Lydia)
- 1 tablespoon baking powder (Lydia)
- 1/2 teaspoon salt (Savreen)
- 2 tablespoons sugar (Savreen)
- 1 egg, slightly beaten (Savreen)
- 1 cup milk (Lydia)
- 1/4 cup melted butter (Savreen)
- tablespoons (Lydia)
- measuring cup (Lydia)
- 2 bowls (Savreen)
- whisk (Lydia)
- cupcake holders (Lydia)
- chocolate chips (Savreen)
- Preheat the oven to 375°F
- Butter muffin pans
- Mix the flour, baking powder, salt, and sugar in a large bowl
- Add the egg, milk, and butter, stirring only enough to dampen the flour
- Spoon into the muffin pans, filling each cup about two-thirds full
- Bake for about 20 to 25 minutes each
- Be careful when using oven, avoid skin contact because you may get burned
- In order to avoid burns wear gloves so no skin is burned
Clean Up:
Make sure to put away all materials, and to clean up the mess around you. Clean all the utensils, or appliances used.
Documentation:
We will take pictures throughout the whole process.
Science Behind Baking:
Flour is an ingredient that is used to not only bind all of the ingredients together, but it also makes gluten. This happens because when you add water to the flour all of the proteins bond together forming gluten. Eggs also help bind the ingredients together, the egg whites are leavening agents, egg yolks bring richness and moisture to the pastries, eggs also give your pastry structure. Sugar also helps keep what you’re making moist, if you have a lot of sugar not much gluten forms. Milk also adds to making the baked goods moist because, in milk there’s sugar lactose which ends up bonding with the proteins in the flour changing the gluten content. Milk and sugar also cause the goodies you bake to brown, and adds the harder shell on the outside. In a large majority of pastry recipes you’ll need a pinch of salt, and that’s because salt makes dough more elastic the amino acids in the flour mingle with ions in the salt and that gives your baked good better texture. Salt also helps balance sweetness.
Looking Back:
The muffin lab was so much fun to do. The lab was fun and tasty. For this project I worked with Lydia and we did a good job working together.While doing this we learned that there is actually a lot of science behind making muffins.The muffins that we made turned out really good, even thought he shape of them wasn't perfect, they ended up tasting really good. One thing that I think we could have improved on while doing the project was to have some tin for the liners, so the muffins wouldn't end up all over the place. We never had baked muffins before doing this project, so we never knew how it would turn out. Another thing that didn't turn out well was when we decided to experiment and see if the muffin would cook in the microwave, and it didn't work out too well, because it started burning.
Looking Beyond:
I think there is science in evrything that you do, but I wasn't expecting there to be this much science in baking. It's interesting all these different ingredients combine to make something tasteful. Eggs:Also helps bind the ingredients together, the egg whites are leavening agents, egg yolks bring richness and moisture to the pastries, eggs also give your pastry structure. Flour: An ingredient that is used to not only bind all of the ingredients together, but it also makes gluten. This happens because when you add water to the flour all of the proteins bond together forming gluten. Sugar: Helps keep what you’re making moist, if you have a lot of sugar not much gluten forms, causes the muffins to brown and adds a harder shell on the outside. Milk: adds to making the baked goods moist because, in milk there’s sugar lactose which ends up bonding with the proteins in the flour changing the gluten content. Salt: salt makes dough more elastic the amino acids in the flour mingle with ions in the salt and that gives your baked good better texture. Salt also helps balance sweetness.
Looking Inward:
I think my partner and I got desirable results, because we followed the recipe and we worked really well together. We also got to learn about the science in making muffins, and they also tasted so good. i think we also got desirable results because of the research that we did, we found a really good website containing how to make really good muffins. The only thing that we messed up on was when we decided to put the muffin in the microwave. Overall we did a really good job and the muffins turned out to be really good.
Looking Outward:
In this project I worked with Lydia, she has been my partner for all of the other projects, and I think we work really well together, because we can collaborate, and we like the same kind of things. The projects that we have done so far have all been fun and very interesting, and I think we both learned a lot. I think we both contributed really well. I contributed to the work, by bringing in some materials that that were not available, and I was able to contribute by doing some research.
Looking Forward:
If I were to do this project again, I would change up a few things. I would probably try getting all of the ingredients in a day before, so we don't have to rush into things without having some of the materials. I would also make a lot more, because they were so good, and many people enjoyed them. I think my partner and I did a good job, because we collaborated really well, and we were both able to contribute, because we both brought in ingredients. I do not think that there is way to continue on with project, because they are just muffins. There possibly could be way to continue it by finding different ways to cook it.
Take Aways:
This experiment was so much fun to do. The muffins turned out really good. I think I really learned a lot of science by doing this experiment. I was never aware of all of the ingredients in the muffins and how they help to make the muffins. The first thing that we did to make them was to add all of the dry ingredients, then to mix them up. The second part was to add all of the wet ingredients together, and to mix them up. After that you just mix all of it together, and then you put them into the muffin liners, and then put in the oven for 25 minutes. Overall this experiment was so much fun and I really enjoyed it.