quick breads by valerie shaw. quick breads 1. they are quick or fast (
TRANSCRIPT
Quick Breads
By Valerie Shaw
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
CharacteristicsFlour
Purpose: Gives Structure
Liquid
Purpose: Moistens & Dissolves Ingredients
Salt
Purpose: Gives Flavor
Baking Soda/PowderPurpose: Leavening Agent (Helps it rise)
FatPurpose: Makes it Tender & Gives Flavor
SugarPurpose: Gives Flavor & Helps with Browning
EggsPurpose: Gives Protein, Color & Leavening
Nutrients
Grains- complex carbohydrate, fiberSugar- simple carbohydrateEggs- protein, ironLeavening- noneFat- fatFlavorings- vitamins, minerals, fiberLiquid- vitamins, minerals, water
Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and dough's.
Quick Breads
1. They are Quick to make and cook (<1 Hr.)2. Baking Powder or Soda as the leavening
agent.4. Does not need to rise Includes: pancakes, muffins,
cornbread, zucchini bread, banana bread, etc.
Muffin Method Challenge: Mixing
The Under-Mixed Muffin:
1. Will have low volume.
2. Will have a flat surface.
3. Will be very crumbly.
DRAW THIS:
The Over-Mixed Muffin:
1. Will have a peaked top.
2. Will be very tough.
3. Will have large tunnels in the interior.
DRAW THIS:
Muffin Method of Mixing
1. Combine all dry ingredients together into a bowl.
2. In a separate bowl, blend all of the liquid ingredients together, (including fat).
3. Make a well in your dry ingredient bowl and pour the liquid in the well.
4. Stir until dry ingredients are moistened.
5. Fill muffin tin 2/3’s full with batter
The Perfect Muffin:
Will have a cauliflower, round and pebbly top.
Will have some, but few, tunnels in the interior.
Will be tender.
DRAW THIS:
Loaf BreadLightly browned and have pulled away
slightly from the sides of the pan. The crust has a center crack and feels firm when tapped.
PancakesReady to turn when the edges look dry and
the bubbles top start to break.
Difference between Muffin and Biscuit Method
Biscuit method only makes 3 types of breads: biscuits, scones, and shortcakes
Biscuit method adds solid fat to the dry ingredients before the liquids are lightly mixed in and then cuts in the fat
Biscuit uses more flour than liquid to make a dough, not a batter, that must be kneaded.
Final Biscuit Doneness
Because of the fat and kneading the resulting bread is a delicate texture with a crisp but tender crust. The inside, slightly steamy and creamy white, peels apart in wafer thin layers.
The dough has doubled in sizeGolden brown tops and straight, cream
colored sides.
Biscuit Method of Mixing:
1. Combine all dry ingredients.
2. Cut-in the fat until there are crumbs.
3. Add the liquid and stir until a dough forms.
4. Knead the dough so gluten will form.
5. Cut into biscuits with biscuit cutter.
6. Place on a greased cookie sheet.
Kneading: to work a dough with the palms of the hands to develop gluten.
2 types of Biscuit method dough
Rolled Dough is kneaded and
then rolled out to an even thickness.
Dough is cut to biscuit size before baking.
Dropped Have a little more liquid
so the dough is sticky. The dough is not
kneaded or rolled out Drop biscuits by large
spoonfuls onto pan A more mealy less flaky
result
Yeast breads
Take a long time to makeLeavening agent is yeast. Examples: pizza crust, cinnamon rolls,
bread, rolls, etc.
Yeast Breads
1. Name the basic ingredients in yeast bread. What is the purpose of each?
1. Flour: Body / Structure
2. Yeast: Provides leavening to make light, airy and porous
3. Salt: Flavor and controls yeast
4. Fat: Tenderness
e. Liquid: To dissolve and activate yeast
f. Sugar: Food for yeast
g. Egg: Color, texture and nutrients
2.What is proofing?• The period of time when the bread is
rising and CO2 is being produced.3.The function of yeast in leavening is to
produce CO2.4.What happens if the liquid you add to
the yeast is too hot?• It will kill it!
5. What happens if the liquid you add to the yeast is too cold?
• It won’t react
6. What affect does salt have on yeast?• It controls yeast growth
7. What is the effect of mixing baking soda with an acid?
• CO2 is produced
8. What are some common acids added to foods to help produce leavening?
a. Sour Cream
b. Sour Milk (Buttermilk)
c. Vinegar
d. Cream of Tartar
e. Honey
f. Molasses
g. Lemon Juice