BIOLOGY
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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dry ingredients in one bowl and wet ingredients in another then gently mix
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put all ingredients in one bowl and mix gently
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making muffins and dropping in tin pan
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None of the above
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Detailed explanation-1: -The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.
Detailed explanation-2: -What: Mix wet ingredients separately. Combine all of your wet ingredients before stirring them into the dry ingredients. Why:Overmixing batters and dough will toughen and strengthen the gluten in the flour, leading to tough, dense baked goods.
Detailed explanation-3: -For muffins, the dry ingredients are whisked together in a large mixing bowl, while the wet ingredients are mixed together in another bowl or measuring cup before the two are added to each other.
Detailed explanation-4: -Liquid ingredients should ALWAYS be mixed separately before they’ve been added to the dry ingredients. Mixing the dry ingredients by themselves means you will evenly disperse the raising agents, spices, sugar etc throughout which is important for an even batter.