quick breads. what are quick breads? quick bread’s definition: leavened flour based products,...
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Quick Bread’s• Definition: Leavened flour based products,
Leavened with Baking Soda, Baking Powder. (Generally quick and easy to prepare)
Pour Batters• Thin consistency and
can be poured from the mixing bowl.
• They may contain equal amounts of liquid and flour.
• Examples:– Waffles– Pancakes– Crepes– Popovers
Drop Batters
• Fairly thick and need to be scrapped from the bowl into baking pan.
• Usually contains twice as much flour as liquid.
• Examples– Muffins– Corn Bread– Drop Biscuits– Nut/Fruit Breads
• (Quick Loaf Breads)
Soft Dough
• Thick enough to roll and shape by hand.
• It contains about 1/3 as much flour as liquid.
• Examples– Biscuits– Coffee Cake
Muffin Method
• Step #1:– Sift dry ingredients
into a mixing bowl.
• Step #2:– In another bowl, beat
the eggs. Add milk and melted or liquid fat.
Muffin Method (cont…)
• Step #3:– Then poor the liquid
ingredients in to a well in the dry ingredients. Mix in until moist.
• Step #4:– Lift the batter from
the bowl carefully and place in pan.
Biscuit Method
• Step #1:– Sift dry ingredients
and cut in shortening, butter, or margarine.
• Step #2:– Add liquid all at once
and stir with a fork.
Biscuit Method (cont…)
• Step #3:– Form into a ball and
place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.
Biscuit Method (cont…)
• Step #4:– Roll the dough ½
inch.
• Step #5:– Cut the dough with
floured cutter and bake.
Characteristics of Quick BreadHigh-Quality Rolled Biscuit
• Light brown crust, flat top, symmetrical, flakey, tender crumbs.
High-Quality Muffin
• Rounded with a golden-brown and pebbly surface.
• Tender soft crumb, no tunnels or air pockets.
Storing Quick Breads
• Since quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moisture-proof wrap. They can also be frozen.
Functions of Ingredients in Bread Products
• Flour
• Liquid
• Fats
• Salt
• Sugar
• Eggs
• Leavening Agents
FlourThe main ingredient & provides structure, or body of the bread
All purpose flour is most often used
Cornmeal, Whole Wheat, Oat Flour
are used in Quick
Breads for Flavor and Variety.
Leavening Agents
Enable Quick Breads to rise so that it becomes light and porous.
Air
Steam
Baking Soda
Baking Powder
Yeast
Steam
• Steam, created from the liquid ingredients when heated high enough temperature to form steam.
Baking Soda• Baking soda, a
chemical leavening agent that reacts with an acid to produce carbon dioxide.
• You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.
Baking Powder• Baking Powder is the
most common chemical leavening agent used in quick breads.
• The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.
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