The Science of Baking Buttery Biscuits
ABOUT THE TEACHER:
Hi there, and a very warm welcome to you! I’m Claire from CCC's Curious Kitchen, and I’m so excited to share my perspective of baking with you. My day job is in a biology research lab, but in my free time, I seek a scientific understanding of baking that helps me pinpoint problems, tweak recipes, and make decisions in the kitchen. I also love explaining these concepts!
In my classes, not only do I explain how to bake, but I also explain why in a way that is engaging and accessible to bakers and scientists alike. Six years after I first dove into food science, my favorite bakes are still those that push me to recreate different scientific concepts at home. I still get giddy every time I peek in the oven and find something amazing. It’s like I’ve confirmed the science! I hope my classes will bring that excitement into your kitchen as well as you become a more mindful, confident baker. I can't wait to meet you!
ABOUT THE CLASS:
Have you ever wondered how a biscuit works? Like, how do clouds of flour combined with milk and cold, hard sticks of butter make something as light and fluffy as a biscuit? (To clarify, we're talking about American biscuits, known elsewhere as scones, not American cookies, known elsewhere as biscuits. Phew!)
In this class, we'll be putting biscuits under the Curious Kitchen microscope. What is each ingredient doing? What is the purpose of each step? What is the best technique to create tender, buttery, melt-in-your-mouth biscuits?
By the end of the class, not only will you have perfectly light biscuits, but you'll be able to identify the purposes of each ingredient, describe how the ingredients interact at each step, and suggest ingredient substitutions. You'll also be able to generalize and apply these concepts to other baked goods.
Why biscuits? They're delicious. They use few ingredients and come together quickly without fancy equipment. Many of the concepts we'll explore also apply to baked goods like pie crust, puff pastry, and croissants. And once you have the basics, you'll have the confidence to explore the many different biscuit recipes online, or even to develop your own!
Curious minds of all experience levels are welcome! Come join us for an afternoon of deliciousness, fun, and learning!
MATERIALS STUDENTS WILL USE IN CLASS:
If you would like to bake along (highly recommended, though not required), please prepare the following materials:
Amounts are provided for your reference only. We will measure the ingredients in class.
- 2 cups (250g) all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 6 Tbsp (86g) unsalted butter*
- 3/4 cup (177mL, 180g) whole milk, refrigerated**
*If you only have salted butter, omit the salt
**Whole milk is preferred, though other dairy milks can be substituted
- refrigerator and freezer
- digital food scale (preferred) OR measuring cups
- measuring spoons
- large bowl
- grater (preferred) OR 2 knives OR 2 forks
- large spoon or spatula
- knife OR biscuit cutter
- baking sheet, preferably lined with parchment paper
- oven, preferably with oven thermometer
STUDENTS WILL TAKE HOME:
If you bake along, you'll have a fresh-baked batch of biscuits at the end of class!
Enrolled learners will receive the Zoom link playback via their student profile inbox within 24 hours of this live-online class.
Minimum age requirement: None
1.) While I highly encourage you to bake along, it is not required. If you have trouble obtaining any ingredients or equipment, please reach out to see if we can come up with an alternative!
2.) The course will be presented through Zoom. You must have a device with a reliable Internet connection to join the class.
Saturday September 26th, 2020
3:00 PM - 4:15 PM ET
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