Design Own Muffins:
Learning Intention:
To design my own muffins selecting which of the ingredients I will choose from the seven ingredients that serve different functions.
Success Criteria:
I can decide what type of muffin I will make, and can select which ingredient I will have in my muffin from the seven groups.
I can write a work plan of how I will make the muffins and a shopping list of ingredients I will need.
I understand the design process and can write the criteria for evaluation and outline the constraints and considerations in the design brief.
I can write a work plan of how I will make the muffins and a shopping list of ingredients I will need.
I understand the design process and can write the criteria for evaluation and outline the constraints and considerations in the design brief.
The Design Process:
The design process includes four stages: You will be doing 2 of these today: stage 1~Design Brief and stage 2~ Investigate.
Stage 1:Design Brief What is the challenge to be solved? It includes the aims, constraints (what must be included) and considerations (what your choice may be) that needs to be addressed. A list of questions you can ask at the end of the investigation needs to be drawn up, called the criteria for evaluation, to see if you met your aim. Stage 2: Investigate Based on your design brief, look for foods that would fit your brief. Come up with at least three options that would fit your design, then select which is the most suitable option to make. Write up a shopping list of ingredients you need to buy, and create a sequence of operations and safety considerations, based on the recipe, that must be followed to produce the dish. Stage 3: Produce Produce the dish using your sequence of operations/recipe. Stage 4: Evaluate Evaluate if you met the design brief, answer your criteria for evaluation, and list what you could do to improve the dish if you were to make it again. |
Design BriefYour client is a Muffin Break owner who is opening a new line of healthy fruit muffins. The client needs new muffins that are low in fat and sugar yet still appealing to the customers. Your task is to design a fruit muffin recipe that is low in fat and sugar. It must make 12.
You need to investigate: - how to make your recipe low in fat and sugar, - what flavourings complement the fruit, - what types of fruits are suitable to use in muffins - what types of flour are suitable for making muffins - what liquid ingredients you can use in your muffins |
Basic muffin recipe:
2 cups flour
125g or 1/2 cup shortening
3/4 cup liquid
1 cup flavourings
3/4 cup sweeteners
1 egg
125g or 1/2 cup shortening
3/4 cup liquid
1 cup flavourings
3/4 cup sweeteners
1 egg
What does the flour, sugar, eggs, flavourings, liquids, shortening and raising agents do in a muffin?
Flour:
-gives volume and structure to the muffin
-is high in starch
-browns during the baking process contributing to the golden finish of the muffin
-is available in a number of varieties, such as plain, self raising, wholemeal.
Sugar:
- provides a sweet flavour
-helps to create a tender crumb
-browns during the baking to produce a golden finish
-is available in a number of varieties, such as A1, caster, brown, demerara and raw
Eggs:
-expand and capture air during the beating process so muffins increase in volume during the baking
-helps to bind the ingredients together during mixing
-set during baking to create a firm structure
-contributes to the rich structure.
Flavourings:
-gives a specific flavour
-adds texture and colour
-contributes to the volume
-may be sweet or savoury
Liquids:
-helps to combine the ingredients
-adds flavour
-helps keep the muffins fresh
-is available in a number of varieties, such as oil, butter, margarine.
Raising Agents:
-makes the texture light by creating bubbles of carbon dioxide
-is available in a number of varieties, such as baking powder, self raising flour, beaten egg white.
-gives volume and structure to the muffin
-is high in starch
-browns during the baking process contributing to the golden finish of the muffin
-is available in a number of varieties, such as plain, self raising, wholemeal.
Sugar:
- provides a sweet flavour
-helps to create a tender crumb
-browns during the baking to produce a golden finish
-is available in a number of varieties, such as A1, caster, brown, demerara and raw
Eggs:
-expand and capture air during the beating process so muffins increase in volume during the baking
-helps to bind the ingredients together during mixing
-set during baking to create a firm structure
-contributes to the rich structure.
Flavourings:
-gives a specific flavour
-adds texture and colour
-contributes to the volume
-may be sweet or savoury
Liquids:
-helps to combine the ingredients
-adds flavour
-helps keep the muffins fresh
-is available in a number of varieties, such as oil, butter, margarine.
Raising Agents:
-makes the texture light by creating bubbles of carbon dioxide
-is available in a number of varieties, such as baking powder, self raising flour, beaten egg white.