quick breads
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Quick Breads. Foods 1. What are Quick Breads?. Flour mixture made with fast acting leavening agents. Where did corn cakes get their origin?. Colonists were taught by the Indians to use corn in a cake. - PowerPoint PPT PresentationTRANSCRIPT
Quick BreadsFoods 1
What are Quick Breads?Flour mixture made with fast acting leavening agents.
Where did corn cakes get their origin?
Colonists were taught by the Indians to use corn in a cake.
Johnny cakes (also corn cakes) were originally called “journey cakes” because Hunters took them on their “journeys”.
How did “hush puppies” get their name?
Hunters used leftover corn cakes to keep dogs quiet.
How are quick breads cooked?Quick breads are
cooked three different ways:
BakedDeep fat friedGriddle cooked
Classified as:Batters Doughs
Quick Breads1. They are Quick or Fast (<1 Hr.)2. No Yeast!3. Baking Powder or Soda4. Does not need to rise
1. Dough
1. Biscuits
2. Scones
3. Doughnuts
2. Batter1. Pour Waffles, Pancakes2. Drop Muffins
Batters: A mixture of flour and liquid
Pour batters: Thin consistency
PancakesWafflesPopovers
Drop battersFairly thick and sticky
MuffinsBiscuitsCoffee cake
Dough: Flour mixture has less liquid and is stiffer.
Thick enough to roll and shapeBiscuitsDoughnutsScones
CharacteristicsFlour
Purpose: Gives Structure
Liquid
Purpose: Moistens & Dissolves Ingredients
Salt
Purpose: Gives Flavor
Leavening AgentPurpose: Helps it rise
FatPurpose: Makes it Tender & Gives Flavor
SugarPurpose: Gives Flavor & Helps with Browning
EggsPurpose: Gives Protein, Color & Leavening
7 ingredients usually found in “Quick Breads”
Flour –gives structure or bodyLeavening –adds air to make light Salt –to improve flavorFat –gives tendernessLiquid –dissolves dry ingredients, amount determines type of batter or doughSugar –sweetnessEggs –color, texture and nutrients
What is gluten?• When water is mixed with flour gluten is
formed to give strength and elasticity to dough
Some people have an allergy to gluten and there are many new products on the market available to them.
Leavening agentsBaking powderBaking soda mixed with an acid
ButtermilkVinegarLemon juice
The soda in baking powder reacts with acid forming carbon dioxide
10 Nutrients found in Quick Breads
1. Carbohydrate
2. Protein
3. Iron
4. Potassium
5. Calcium
6. Niacin
7. Thiamin
8. Riboflavin
9. Phosphorus
10. Fat
Muffin Method1. Sift dry ingredients in one bowl2. Mix liquids together in separate bowl3. Pour liquids into dry ingredients4. Mix lightly only until dry ingredients are
moist/lumpy
DO NOT OVERMIX
The Perfect Muffin:1. Cauliflower top
2. Few Tunnels Inside
3. Tender
DRAW THIS:
The Under-Mixed Muffin:
1. Low Volume
2. Flat Surface
3. Very Crumbly
DRAW THIS:
The Over-Mixed Muffin:
1. Peaked Top
2. Very Tough
3. Large Tunnels Inside
DRAW THIS:
Biscuit Method1. Sift dry ingredients in a bowl2. Cut in the fat with pastry blender3. Add liquid all at once4. Knead dough lightly5. Roll dough to desired thickness
What does a perfect biscuit look like?
1. Flat Top
2. Straight Sides
3. Flaky with Layers
DRAW THIS:
Two of the most important steps in
making biscuits are:1. Cutting-In the Fat (To Create the Layers)
2. Kneading (To Develop Gluten)
Storing Quick BreadsStore in a tight container or seal in moist-proof wrap.
To prevent drying out.
Quick bread convenience items “mixes”
AdvantagesShort prep timeReady to serve
DisadvantagesCost moreNo standards for gradingquality