It's fun and easy to bake from scratch!
1. Order necessary ingredients and supplies for baking powder and milk demonstrations.
2. Prepare demonstration for double acting baking powder and explain its advantages in baking.
3. Prepare demonstration for milk.
4. Copy this page or recipe for students.
This lesson plan refers to the recipe for:
Banana Chocolate Chip Cupcakes.
Ingredients:
1-3/4 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon salt
1/2 cup soft shortening
3/4 cup mashed ripe bananas (about 2 medium)
1/3 cup evaporated milk
2 teaspoons vanilla extract
2 eggs
1 package (6 ozs.) semi-sweet chocolate chips
1/4 cup margarine, softened
2 tablespoons evaporated milk
1 teaspoon banana flavoring
2 cups powdered sugar
Mixing Directions:
Preheat oven to 375° F. In a large bowl, sift together flour, sugar, Clabber Girl Baking Powder and salt. Add all at once shortening, bananas, evaporated milk, vanilla, and eggs. Beat on medium until blended, then beat 3 minutes longer. Stir in chocolate chips. Pour batter into greased muffin cups, filling about 3/4 full.
Baking Directions:
Bake 20 minutes or until a toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack. Frost. Makes 24 cupcakes.
Banana Frosting:
In a small bowl, combine margarine, evaporated milk, and banana flavoring. Add powdered sugar, 1 cup at a time, mixing until smooth after each addition. Mix until frosting is smooth and shiny. If consistency is too thick, add a few drops of evaporated milk.
STUDENT LEARNING:
1. Discuss the balanced double action of Clabber Girl as a leavening agent. A double acting baking powder is a mixture of phosphates (usually monocalcium phosphate, which reacts at room temperature when moistened, and sodium aluminum sulfate, which reacts to heat) and baking soda. A balanced double acting baking powder forms many small bubbles in the batter when mixing, allowing the product to remain stable if it stands before baking. The next release of carbon dioxide gas occurs during baking, resulting in finer cell structure and proper volume of the final product.
2. Demonstrate the two-stage process of Clabber Girl.
A. Use two 125-ml Erlenmeyer flasks. In one flask, place one tablespoon of baking powder, and in the other, place one tablespoon of baking soda.
B. Add one tablespoon of water to each flask, beginning with the one containing baking soda.
C. Attach a medium balloon to the top of each flask. Note any activity in the flask and balloon.
D. After reaction is complete and gas bubbles have disseminated (they will not completely disperse), remove balloons and swish the flasks to help disseminate the gas. Place each flask on a burner over low heat for no longer than 30 seconds. Using tongs, remove from heat immediately and observe activity.
3. To illustrate and explain the difference between types of milk, pour each type into clear glass bowls for visual inspection.
A. Evaporated milk is fresh cow's milk that has been concentrated by the evaporation of 60% of the water. It may be substituted, undiluted, in many recipes using light or heavy cream, with fewer calories. When diluted with an equal amount of water, evaporated milk can be used in place of milk in many recipes.
B. Evaporated skim milk is fresh skim milk that has been concentrated by evaporation of 60% of the water. It can be used in any recipe that uses fresh or evaporated milk.
C. Evaporated filled milk is an imitation dairy product made the same way as evaporated milk. However, the milk fat is replaced with vegetable fat.
D. Sweetened condensed milk is manufactured from fresh whole milk. Sugar is added; then half of the water is removed.
4. Students should sample all milk products, including fresh whole milk and skim milk. Discuss nutrients of these types of milk.
Student Lab Day:
1. Assemble ingredients and utensils.
2. Read recipe thoroughly and bake as directed.
3. Clean up kitchens.