Culinary Arts I

Day #14

Discussion – quick breads

• Chapter 45 – page 623

• Definition – Quickbreads: leavened by agents that allow immediate baking• Used by 1 of the 2 mixing methods• Muffin method OR Biscuit method

• 1. Muffin Method: Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly coarse, yet tender texture.• Challenge is to avoid overmixing.• Follow the steps on page 624.

Types of Batters• Pour:

• Mixing nearly equal amounts of liquid and flour that creates thin, flowing pour batter.• Pancakes and waffles.• 1:1 ratio of flour to liquid.

• Drop:• Thicker mixtures that contain twice as much flour

to liquid. Usually dropped by spoonfuls onto baking sheet or pan.• Muffins, banana bread and scones.• 2:1 ratio of flour to liquid.

Challenges

• Avoid OVERMIXING!• Creates a heavy, chewy texture.• Create air tunnels inside product.• Tops of muffins dome up.• More gluten developed then needed.

Step 1: Sift Dry Ingredients

Step 2: Mix liquid ingredients in another

bowl.

Step 3: Mix dry and liquid ingredients

together.

Step 4: Mix just until combined.

Batter should be lumpy.

Step 5: Add fruit and gently fold in.

Discussion cont…

• 2. Biscuit Method: Makes one type of bread unlike the Muffin Method.• Solid fat is added to the dry ingredients before

the liquids are mixed in – result is a crisp texture, and a crisp, tender crust. Inside will be a slightly steamy and creamy white, peels apart in wafer-thin layers.

• Have a higher ratio of flour to liquid in muffins, making a dough rather than a batter.

• Follow the steps on page 625

Biscuit Method:

• Sift all dry ingredients together in a large bowl.

Step 2:

• Cut fat into flour using a pastry blender.

Step 3, 4, and 5:

• Step 3: Make a well in the center of the dry ingredients.

• Step 4: Add the liquids all at once.

• Step 5: Using a fork, mix until dry ingredients are moistened.

Kneading Steps:

1. Turn dough out onto floured surface.

2. Knead dough slightly, using only the heel of your hand.

3. Gently fold dough in half toward you, then complete a quarter turn.

4. Continue kneading gently, fold, and turn as directed by recipe.

Why do we “knead” dough?

• Will work the dough with your hands when creating a rolled biscuit.

• Creates a light, flaky product

• Very little kneading is done when completing rolled biscuits.

Rolling out dough:

1. Using a floured rolling pin, roll dough out to 1/2” thickness.

2. Use biscuit cutters dipped in flour to cut your dough.

3. Cut straight down. Twisting can stretch the dough.

4. Bake 1 inch apart on ungreased cookie sheet.

Biscuits

Discussion Cont…

• How do I test for doneness?• Muffins – lightly brown, rounded, symmetrical

shape and is fine, light, and tender on inside• Loaf Breads – lightly brown, have pulled away

slightly from the sides of the pans – crust has a center crack and feels firm when tapped

• Pancakes – Ready to turn when edges look dry and bubbles on top start to break – cook until other side is golden.

Alton

• Today we will watch the muffin episode and take a short quiz.

Market Order

• Tomorrow half of the class will be doing biscuits and a choice of muffins. This will be an individual lab.

• You will have time today to complete the market order and then review the recipe. It is important to know the difference between the muffin and biscuit method because you will not be able to use the recipe tomorrow. You will only be provided with the amounts of ingredients.