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Quick Breads

Quick Breads. Fall 2012. By the end of class you will be able to:. Define what a leavening agent is Identify the types of leavening agents and their purpose Describe the steps to make a quick bread Explain the muffin method. What makes up a baked product?. Common ingredients in all baking:

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Quick Breads

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  1. Quick Breads Fall 2012

  2. By the end of class you will be able to: • Define what a leavening agent is • Identify the types of leavening agents and their purpose • Describe the steps to make a quick bread • Explain the muffin method

  3. What makes up a baked product? • Common ingredients in all baking: • Flour-proteins and starch in flour gives most of the structure • Liquid- Usually water or milk • Leavening agents- causes product to rise • Fats- adds tenderness, richness and flavor • Sweeteners-provides sweetness and flavor, makes product tender, and helps crust brown • Eggs- help form the structure and binds • Flavoring- extract flavors, spices, herb, vegetables, nuts

  4. Leavening agents • Leavening agent is a substance that triggers a chemical action causing a baked product to rise • Types of leavening agents: • Air: trapped air in mixture expands when the product is heated. Ex: Angel food is mainly leavened by the beaten egg whites • Steam: As a product bakes, the temperature of the water rises and steam is formed. The steam expands which causes product to rise. Ex: Cream puffs

  5. Cont… • Yeast: is an alive microorganism that produces carbon dioxide gas as it grows. Yeast requires food, liquid and warm temperatures in order to act as a leavening agent • Baking soda: leavening agent used with acidic liquids, such as buttermilk, yogurt or sour milk. Baking soda produces carbon dioxide gas when activated by the acidic liquid • Baking powder: Made of baking soda and a powered acid (ex: cream of tarter). Reacts 2x.

  6. What is a quick bread?? • Quick breads are quick and easy to make. They don’t require kneading and usually use baking powder as a leavening agent. • High in carbohydrates, protein, B vitamins and iron. • Some quick breads can be high in fat • Examples of quick breads are muffins, biscuits, pancakes, corn bread, and fruit breads

  7. Types of Quick Breads • Pour batters, drop batter, soft dough • What category does each of the following fall under? • Muffins • Cookies • Biscuits • Cinnamon Rolls

  8. The Muffin Method • Muffin method- Mix all dry ingredients in one bowl and make a well in the center. Mix all liquid ingredients in separate bowl and then pour them in the dry ingredient bowl. • Do not over mix • Mixture should be lumpy • A properly mixed muffin should have a rounded, pebbly top

  9. Overmixing= Peaks and Tunnels

  10. Loaf Breads • Many quick loaf breads are mixed in the same manner as muffins. • Usually baked in greased loaf pans • If bread contains fruits or nuts, the bottom of the pan should be lined with parchment paper

  11. Biscuits • Biscuits are delicate, crisp crust and peels apart in tender layers • 2 kinds of biscuits: • Rolled- rolling out dough ½ inch thick and cutting with a biscuit cutter. If you do not have a biscuit cutter, use the rim of a water glass. • Dropped- dough is dropped with spoon. Contain more liquid and are too sticky to roll. - Both are made using the pastry and biscuit method of mixing

  12. Pastry and Biscuit Methods • In the pastry and biscuit method the fat is cut into the flour. To cut in means to mix solid fat and flour using a pastry blender or 2 knives in a cutting direction.

  13. Cookies • Cookies vary in texture, shapes, and sizes. There are six basic kinds of cookies: 1. Bar Cookies: Are baked in square or rectangular pans and then cut into bars, squares or diamonds. Textures vary from cakelike to chewy. Ex: Brownies 2. Drop cookies: Made from soft dough that is dropped from teaspoon onto cookie sheet. Ex: Chocolate chip cookie

  14. Cookies continued 3. Rolled cookies: Also called cut-out cookie. Are made from stiff dough that is rolled out and cut out. Ex: Sugar cookies 4. Molded cookies: Are formed by shaping the dough by hand into balls. Can be rolled in nuts or can be flatten with a fork before baking. Ex: Peanut butter cookies

  15. Cookies continued….. 5. Pressed cookies: Are made by pushing dough through a cookie press, which can create a variety of shapes. Ex: Spritz cookies 6. Sliced cookies: Also called refrigerator cookies. They are made by forming a soft dough into a long roll and refrigerating it. When roll is chilled and firm, cookies are sliced and baked

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