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Quick Breads

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.

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Quick Breads

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  1. Quick Breads Foods 1

  2. What are Quick Breads? • Flour mixture made with fast acting leavening agents.

  3. 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”.

  4. How did “hush puppies” get their name? • Hunters used leftover corn cakes to keep dogs quiet.

  5. How are quick breads cooked? • Quick breads are cooked three different ways: • Baked • Deep fat fried • Griddle cooked • Classified as: • Batters • Doughs

  6. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise 1. Dough 1. Biscuits 2. Scones 3. Doughnuts 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins

  7. Batters: A mixture of flour and liquid • Pour batters: • Thin consistency • Pancakes • Waffles • Popovers

  8. Drop batters • Fairly thick and sticky • Muffins • Biscuits • Coffee cake

  9. Dough: Flour mixture has less liquid and is stiffer. • Thick enough to roll and shape • Biscuits • Doughnuts • Scones

  10. Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients Salt Purpose: Gives Flavor

  11. Leavening Agent Purpose: Helps it rise Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening

  12. 7 ingredients usually found in “Quick Breads” • Flour –gives structure or body • Leavening –adds air to make light • Salt –to improve flavor • Fat –gives tenderness • Liquid –dissolves dry ingredients, amount determines type of batter or dough • Sugar –sweetness • Eggs –color, texture and nutrients

  13. 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.

  14. Leavening agents • Baking powder • Baking soda mixed with an acid • Buttermilk • Vinegar • Lemon juice • The soda in baking powder reacts with acid forming carbon dioxide

  15. 10 Nutrients found in Quick Breads • Carbohydrate • Protein • Iron • Potassium • Calcium • Niacin • Thiamin • Riboflavin • Phosphorus • Fat

  16. Muffin Method • Sift dry ingredients in one bowl • Mix liquids together in separate bowl • Pour liquids into dry ingredients • Mix lightly only until dry ingredients are moist/lumpy • DO NOT OVERMIX

  17. The Perfect Muffin: • Cauliflower top • Few Tunnels Inside • Tender DRAW THIS:

  18. The Under-Mixed Muffin: • Low Volume • Flat Surface • Very Crumbly DRAW THIS:

  19. The Over-Mixed Muffin: • Peaked Top • Very Tough • Large Tunnels Inside DRAW THIS:

  20. Biscuit Method • Sift dry ingredients in a bowl • Cut in the fat with pastry blender • Add liquid all at once • Knead dough lightly • Roll dough to desired thickness

  21. What does a perfect biscuit look like? • Flat Top • Straight Sides • Flaky with Layers DRAW THIS:

  22. Two of the most important steps in making biscuits are: • Cutting-In the Fat (To Create the Layers) • Kneading (To Develop Gluten)

  23. Storing Quick Breads • Store in a tight container or seal in moist-proof wrap. • To prevent drying out.

  24. Quick bread convenience items “mixes” • Advantages • Short prep time • Ready to serve • Disadvantages • Cost more • No standards for grading • quality

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