1 / 11

Monkey Bread

Monkey Bread. Thristian Pate and Emily Newcomb. Monkey Bread. ½ cup granulated sugar 1 teaspoon cinnamon 2 cans (16.3 oz each) Pillsbury Grands Home-style refrigerated buttermilk biscuits ½ cup chopped walnuts, if desired ½ cup raisins, if desired 1 cup firmly packed brown sugar

jaron
Télécharger la présentation

Monkey Bread

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Monkey Bread Thristian Pate and Emily Newcomb

  2. Monkey Bread • ½ cup granulated sugar • 1 teaspoon cinnamon • 2 cans (16.3 oz each) Pillsbury Grands Home-style refrigerated buttermilk biscuits • ½ cup chopped walnuts, if desired • ½ cup raisins, if desired • 1 cup firmly packed brown sugar • ¾ cup butter or margarine melted

  3. Monkey Bread Directions • Step 1 • Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. • Step 2 • Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. • Step 3 • In small bowl, mix brown sugar and butter; pour over biscuit pieces. • Step 5 • Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

  4. Recipe converted metric • 120mL granulated sugar • 5 mL cinnamon • 482mL Pillsbury GrandsHomestyle refrigerated buttermilk biscuits • 120mL chopped walnuts, if desired • 120mL raisins, if desired • 240mL firmly packed brown sugar • 180mL butter or margarine melted

  5. Chemical change • Heat is added to the mixture to cause the ingredients to change to texture. • Instead of it being dough-like, it is solid and crispy • The smell of the bread changes • The color also changes from white to golden brown

  6. Physical change • The bread goes from a doughy texture to a fluffy texture • The dough goes from a whitish color to a golden brown color • The dough goes from being flat to puffy

  7. An ionic compound involved • Ferrous sulfate or Iron (II) sulfate • FeSO4 • Ions: Fe2+ SO42-

  8. A covalent compound involved • Sugar • C12H22O11 • Polar • Hydrogen Bond

  9. stoichiometry • 17 servings x ½ cup of sugar 0.71 12 1.4 teaspoon cinnamon 2.8 cans of Pillsbury Grands Home-style refrigerated buttermilk biscuits 0.7 cup of chopped walnuts, if desired 0.7 cup of raisins, if desired 1.4 cup of brown sugar 1.1 cup of butter, melted

  10. Is it practical to make adjusted amount? • It is not practical to make this recipe exactly to serve 17 people. You can not do this because a measuring cup does not have exact decimals. Therefore, you could not get the exact measurements.

  11. Work cited • http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

More Related