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2.05 GG_1 How To Make Quick Bread

Learn to make quick bread like a pro with detailed instructions, ingredient functions, and tips for biscuits, muffins, and pancakes. Discover key cooking principles and quality indicators.

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2.05 GG_1 How To Make Quick Bread

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  1. 2.05 GG_1How To Make Quick Bread • A Quick Bread is one that takes a short amount of time to prepare and bake

  2. Quick Bread Ingredients Used Function of Ingredient Moisten dry ingredients Gives structure Gives structure, flavor, richness Gives tenderness, flakiness, richness, flavor Leavening agent Leavening agent Gives flavor (sweetens), tenderness • Liquids-milk, water • Flour • eggs • Fats-solid or liquid such as (shortening, margarine, butter, oil) • Baking soda + acid • Baking powder • Sugar

  3. DIFFERENT TYPES OF QUICK BREADS • Biscuits • Muffins • Pancakes

  4. BISCUITS • Mixing • Cut in shortening to resemble small peas, stir with spoon, do not over mix • Mix dry and add liquid all at once • Preparation • Roll out with rolling pin, cut with glass or biscuit cutter • Cooking • Make sure oven is preheated

  5. Muffins • MIXING • Mix liquid in one bowl • Mix dry in another larger bowl • Make well in center, add liquid all at once. • Stir with spoon gently and do not over mix

  6. Muffins • PREPARATION • Spray or line muffin pans with liners • Fill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop. • COOKING • Make sure oven is preheated • Fill empty muffin cups with water for even cooking. Use toothpick to check for doneness.

  7. Pancakes • MIXING • Add all ingredients together and stir gently, some lumps are ok. • PREPARATION • Pour by cupful or proportion scoops into hot pan. • COOKING • Get nonstick skillet or griddle very hot, pour on batter and flip when edges get dry and bubbles form on top.

  8. How Do I Know If My Quick Bread Are Of High Quality? • Biscuits: • Tender • Light, Fluffy • Light Brown • Flaky • Pleasing Flavor • Pancakes: • Tender • Lightly brown • No clumps • Fluffy and light • Muffins: • Tender • Lightly Brown Top • No Tunnels or Peaks • Moist, Pleasing Flavor

  9. ALWAYS REMEMBER WHEN MAKING ANY TYPE OF BREAD OR CAKE: • Ingredients are proportional. DO NOT change ingredient amounts or product will not turn out correctly.

  10. WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN MAKING BREADS? • It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.

  11. WHAT IS A LEAVENING AGENT? • A leavening agent causes a product to rise. • Examples: • Baking powder • Baking soda • Yeast

  12. WHAT DOES IT MEAN TO “KNEAD THE DOUGH” IN A RECIPE? • Kneading means to push and fold over with your hands to smooth and elasticize dough.

  13. DO ALL BISCUITS HAVE TO BE ROLLED OUT? • No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.

  14. WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS? • The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.

  15. WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY? • The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

  16. WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR? • Fruits • Nuts • Spices • Extracts • Cheeses

  17. DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED? • No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.

  18. WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ? • Self-rising flour • Plain or all-purpose flour • Bleached or unbleached flour • Whole wheat flour • Bread flour • Cake flour • Rye flour • Oat flour • Rice flour

  19. WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT? • Pita bread(Mediterranean) • Cornbread(Southern US) • Crepes(French) • Tortillas(Latin American) • Matzo(Jewish)

  20. WHAT ARE EXAMPLES ON NON-QUICK BREADS? • Yeast breads • Challah • Croissants • Loaf bread • French bread • Bagels • English muffins • Sourdough bread

  21. How do Quick Breads and Yeast Breads Differ? • Quick Breads are quick and fast to prepare. • Leavening Agents! • Quick bread = baking powder • Yeast Bread = yeast A1.01_c PPT The Pathway to Kitchen Safety

  22. Basic Method for Biscuits • Sift together/mix dry ingredients • Cut the shortening into flour until it looks like peas or coarse bread crumbs • Make a well in dry ingredients • Add the liquids • Stir until blended and forms a soft dough • Knead biscuits with your fingers 8-10 times • Roll out, cut, and place in a greased pan

  23. Basic Method for Muffins • Sift together or mix all dry ingredients • Make a well in dry ingredients • Beat all liquid ingredients together • Pour liquid into the well • Mix to moisten • Batter should be lumpy

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