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Quick Breads. By Valerie Shaw. 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. Characteristics. Flour
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Quick Breads By Valerie Shaw
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
Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients Salt Purpose: Gives Flavor
Baking Soda/Powder Purpose: Leavening Agent (Helps it rise) Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening
Nutrients • Grains- complex carbohydrate, fiber • Sugar- simple carbohydrate • Eggs- protein, iron • Leavening- none • Fat- fat • Flavorings- vitamins, minerals, fiber • Liquid- 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: • Will have low volume. • Will have a flat surface. • Will be very crumbly. DRAW THIS:
The Over-Mixed Muffin: • Will have a peaked top. • Will be very tough. • Will have large tunnels in the interior. DRAW THIS:
Muffin Method of Mixing • Combine all dry ingredients together into a bowl. • In a separate bowl, blend all of the liquid ingredients together, (including fat). • Make a well in your dry ingredient bowl and pour the liquid in the well. • Stir until dry ingredients are moistened. • 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 Bread • Lightly browned and have pulled away slightly from the sides of the pan. The crust has a center crack and feels firm when tapped. • Pancakes • Ready 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 size • Golden brown tops and straight, cream colored sides.
Biscuit Method of Mixing: • Combine all dry ingredients. • Cut-in the fat until there are crumbs. • Add the liquid and stir until a dough forms. • Knead the dough so gluten will form. • Cut into biscuits with biscuit cutter. • 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 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 • Dough is kneaded and then rolled out to an even thickness. • Dough is cut to biscuit size before baking.
Yeast breads • Take a long time to make • Leavening agent is yeast. • Examples: pizza crust, cinnamon rolls, bread, rolls, etc.
Yeast Breads • Name the basic ingredients in yeast bread. What is the purpose of each? • Flour: Body / Structure • Yeast: Provides leavening to make light, airy and porous • Salt: Flavor and controls yeast • Fat: Tenderness
e. Liquid: To dissolve and activate yeast f. Sugar: Food for yeast g. Egg: Color, texture and nutrients • What is proofing? • The period of time when the bread is rising and CO2 is being produced. • The function of yeast in leavening is to produce CO2. • What happens if the liquid you add to the yeast is too hot? • It will kill it!
What happens if the liquid you add to the yeast is too cold? • It won’t react • What affect does salt have on yeast? • It controls yeast growth • 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? • Sour Cream • Sour Milk (Buttermilk) • Vinegar • Cream of Tartar • Honey • Molasses • Lemon Juice