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Chapter 37

Chapter 37. Quick Breads and Batters. Objective. Explain how ingredients and preparation procedures affect the quality of quick breads and batters. Quick Breads and Batters. Preparation time for quick breads is shorter than baked products that use yeast as a leavening agent.

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Chapter 37

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  1. Chapter 37 Quick Breads and Batters

  2. Objective • Explain how ingredients and preparation procedures affect the quality of quick breads and batters

  3. Quick Breads and Batters • Preparation time for quick breads is shorter than baked products that use yeast as a leavening agent

  4. Quick Bread and Batter Basics • Quick breads may begin in the form of either a dough or batter • Biscuits and scones begin as dough • Muffins, pancakes, waffles, crêpes, and cream puffs begin as batters • Not all batters are quick breads

  5. Quick Bread and Batter Basics • Quality quick breads are light and tender with a soft texture

  6. Quick Bread and Batter Basics • Ingredients and methods used to prepare quick breads contribute to their delicate texture • Low gluten flours provide the structure • Shortening helps create a tender product • Minimal mixing prevents excess gluten formation

  7. Objective • Execute the different techniques for making common quick breads

  8. Types of Quick Breads • There are many different types of quick breads with various methods of preparation • Common quick breads include • biscuits • muffins • fritters • scones

  9. Biscuits • Many bakers use special biscuit flours made from soft wheat, which has little gluten and high starch content

  10. Biscuits • Some biscuit recipes call for self-rising flour, which is a ready-made mixture of flour and baking powder • The biscuit method for mixing biscuit dough is used regardless of the ingredients used in the recipe

  11. Technique: Preparing Biscuits • Weigh all ingredients carefully. • Sift dry ingredients together. • Cut shortening into dry ingredients using the paddle attachment on an electric mixer or a pastry blender until it resembles a coarse meal.

  12. Technique: Preparing Biscuits • Add liquid ingredients and mix only long enough to incorporate them evenly. Overmixing creates tough, chewy biscuits.

  13. Technique: Preparing Biscuits • Portion dough into individual biscuits using a scoop or by rolling the dough into an even sheet and cutting with a pastry cutter.

  14. Technique: Preparing Biscuits • Place biscuits on a greased or parchment-lined sheet pan. • Bake according to recipe instructions.

  15. Muffins • Muffins are individual pastries similar to cupcakes

  16. Muffins • The fat used to prepare muffins is usually liquid–either liquid shortening or melted solid shortenings • Once the liquid is added to the dry ingredients, the mixing time should be kept to a minimum

  17. Technique: Preparing Muffins • Weigh all ingredients carefully. • Sift dry ingredients together. • Combine liquid ingredients including the shortening. • Add liquid ingredients to dry ingredients and mix until all ingredients combined. Do not overmix.

  18. Technique: Preparing Muffins • If fruits or nuts are to be added, fold them in using a spatula.

  19. Technique: Preparing Muffins • Portion batter into pans. • Bake according to recipe instructions.

  20. Cornbread • A muffin batter that uses cornmeal as a main ingredient • Since cornmeal contains no gluten, it must be combined with wheat flour to create a dough or batter

  21. Cornbread • Cornbread can be baked in muffin tins, loaf pans, or shallow baking dishes

  22. Fritters • In classical cuisine, fritters may be called beignets (BEHN yeahs) • Some are formed from a dough that may be a quick bread or yeast raised • Others are made from a batter that binds chopped ingredients or is used to coat larger pieces of fruit

  23. Fritters • Fritters are then fried and often dusted with powdered sugar

  24. Objective • Compare other batter-based products and their preparation

  25. Other Products Made from Batters • Crêpes and pâte à choux are two very different products that both begin as batters

  26. Crêpes • A crêpe (KRAYP) can be used as a savory item, dessert item, or at breakfast

  27. Crêpes • Are often filled with fruit or pastry cream • Crêpes made without sugar can be filled with many different savory ingredients • Require no leavening agent because they are paper-thin

  28. Technique: Preparing Crêpes • Measure ingredients for the batter. • Combine dry ingredients. • Beat in eggs. • Add liquid gradually to make a thin batter. Strain to remove any lumps. • Heat a nonstick pan and coat it with a thin film of clarified butter.

  29. Technique: Preparing Crêpes • Pour a small amount of batter into the pan and tip the pan so that it coats the entire surface of the pan.

  30. Technique: Preparing Crêpes • Pour off any excess batter. • Cook crêpe over moderate heat until nicely browned.

  31. Technique: Preparing Crêpes • Turn the crêpe and brown the other side. • Remove the crêpe from the pan and allow it to fully cool before stacking.

  32. Pâte à Choux • Pâte à choux (POHT ah shoo) can be used as a base for doughnuts and popovers or as a binder in savory dishes, as well as cream puffs and éclairs

  33. Pâte à Choux • When it bakes, the batter rises slightly, its center becomes hollow, and the outside becomes crisp • Once cool, the pastries can be filled with a number of different fillings

  34. Technique: Preparing Pâte à Choux • Measure all ingredients and sift flour to remove lumps. • Combine liquid, fat, sugar, and salt in a saucepot and bring to a boil.

  35. Technique: Preparing Pâte à Choux • Add flour all at once and stir immediately.

  36. Technique: Preparing Pâte à Choux • Cook over moderate heat while stirring until batter forms a ball and pulls away from the sides of the pot.

  37. Technique: Preparing Pâte à Choux • Transfer the thick batter to the bowl of a mixer.

  38. Technique: Preparing Pâte à Choux • Using the paddle attachment with the mixer at medium speed, add one egg. When the egg is fully incorporated, add another.

  39. Technique: Preparing Pâte à Choux • (continued) Continue to add eggs in this manner until all eggs are incorporated into the batter.

  40. Technique: Preparing Pâte à Choux • When batter cools, place into a pastry bag and pipe into desired shape.

  41. Technique: Preparing Pâte à Choux • Bake until pastry is evenly brown with a rigid, hollow structure.

  42. What ingredient makes quick bread preparation go quickly? Chemical leaveners Review

  43. What two forms may quick breads begin as? Dough Batter Review

  44. Name some common quick breads Biscuits Muffins Fritters Scones Review

  45. When making biscuits or muffins, why is it important not to overmix the dough? Overmixing the dough creates more gluten, which can produce a tough product Review

  46. What is the main ingredient difference between biscuits and muffins? Biscuits use solid shortening and muffins use liquid shortening or melted solid shortening Review

  47. What are fritters? Small fried pastries that are made with a batter or dough Review

  48. Why are crêpes and pâte à choux not considered quick breads? They do not use any chemical leavening agents Review

  49. What are crêpes? Very thin pancakes that can be used for dessert, breakfast, and savory dishes Review

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