Tempura batter is prepared from flour, baking powder, salt, ice-cold water, and beaten eggs. The batter is unsweetened and lighter than fritter batter. It is used for dipping raw shrimp, onion rings, or a variety of other vegetables before frying. Check the AFRS for directions.

Pancakes

The muffin method is used in mixing pancakes. Mixing should be kept to a minimum to prevent the overdevelopment of the flour gluten, which causes a tough texture.

Cooking should begin as soon as the ingredients have been mixed. A hot, lightly greased griddle is essential in producing high-quality pancakes. The griddle should be maintained at 375F. Too high or low a temperature causes uneven browning and heavy textured pancakes.

Muffins

Ingredients for muffins cover a wide range of products including fruits, nuts, bacon, and cereals in addition to the plain muffin ingredients.

Muffins are mixed using the muffin method. The mixing time is more limited for muffins than for other products mixed by this method because of the high ratio of flour to liquid. After the addition of eggs, shortening, and water, the muffin mixture should be stirred until dry ingredients are slightly moistened. It is essential that dry flour lumps be dampened. After mixing, the batter should appear quite lumpy. If overmixed, tunnels and peaks form, the product texture is tough, and the volume is low. Drained blueberries, chopped nuts, dates, or raisins are folded into the batter just before panning.

The panning procedure is an extremely important aspect in muffin preparation. The muffin pans should be well greased. Gas that causes the muffin to rise can escape rapidly if the mixed batter is allowed to stand. Scale each muffin carefully, filling each muffin cup two-thirds full. Too much batter in muffin pans causes muffins to be coarse. A well-prepared muffin has a uniform texture, even grain, and a well-rounded but uniform top crust. A muffin mix is available. Prepare it according to instructions on the container.

Baking Powder Biscuits

Baking powder biscuits are prepared from flour, liquid, shortening, salt, and a leavening agent. When mixing, the shortening should be cut in thoroughly until the mixture resembles cornmeal.

The proportion of liquid to dry ingredients is extremely important in the production of biscuit dough. The dough should be soft, not dry or stiff, and slightly sticky. Gradually add water until dough is formed. The condition of the flour, moisture in the bake shop, and the speed of mixing can alter the amount of liquid used. When to stop adding liquid will be recognized as experience is gained in the production of biscuits.

BISCUIT MIX.- Biscuit mix is also used and contains all the ingredients except water. The leavening agent is packaged separately from the other ingredients. It should be thoroughly blended with the mix before blending in the required water. Follow directions for baking listed on the container.

BISCUIT VARIATIONS.- Biscuit variations may be prepared by rolling the dough in a rectangular shape, spreading the dough with butter, and adding brown sugar and nuts or a granulated sugarcinnamon-raisin filling. The biscuit dough is rolled up like a jelly roll and the biscuits are then sliced. Cheddar or American cheese that has been grated maybe added to the dry ingredients to make cheese biscuits.

Cutting and Panning

Biscuit cutters used are 2 1/2 inches in diameter. Dip cutters in flour and tap lightly to remove the excess flour before cutting out the biscuits. Cut the biscuits so that rounds do not overlap.

Biscuit dough also may be patted on baking sheets and cut with a sharp knife in squares to speed up production and to save rerolling of dough. If little space is left between each biscuit on the pan, less crust is formed. If more crust is wanted, place biscuits farther apart. Baking powder biscuits should be baked at the temperature listed in the AFRS. They are best when served piping hot.