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After studying this unit. You will be able to:Use chemical leavening agents properlyPrepare a variety of quick breads using the biscuit method, muffin method and creaming methodPrepare a variety of griddle cakes, pancakes and waffles. Quick Breads. Tender products with a soft crumbTo keep gluten
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1. Quick Breads Chapter 31
2. After studying this unit You will be able to:
Use chemical leavening agents properly
Prepare a variety of quick breads using the biscuit method, muffin method and creaming method
Prepare a variety of griddle cakes, pancakes and waffles
3. Quick Breads Tender products with a soft crumb
To keep gluten development to a minimum, flour is mixed in swiftly and gently
Made with chemical leavening agents
4. Chemical Leavening Agents Baking soda
Baking powder
Single-acting
Double-acting
Baking ammonia
5. Mixing Methods The mixing method that is employed is directly related to the type and consistency of the fat used in the recipe
6. Biscuit Method Creates products that are light and flaky
Biscuits
Scones
Shortcakes
7. Biscuit Method Measure all ingredients
Sift the dry ingredients together
Cut in the fat, which should be in solid form
Combine the liquid ingredients, including any eggs
Add liquid ingredients to dry
Mix just until ingredients are combined
Place dough on the bench and knead lightly 10-15 times
Dough should be soft
Too much kneading toughens the dough
Dough is now ready for makeup and baking
8. Muffin Method Creates tender, cakelike baked goods
Muffins
Loaves
9. Muffin Method Measure all ingredients
Sift dry ingredients together
Combine liquid ingredients, including melted fat or oil
Add the liquid to the dry ingredients and stir to combine
Do not overmix
The batter will be lumpy
The batter is now ready for makeup and baking
10. Creaming Method Comparable to the mixing method used for butter cakes
Final product is cakelike with a fine texture
Muffins
Loaves
11. Creaming Method Measure all ingredients
Sift dry ingredients together
Combine softened fat and sugar in a mixer bowl
Low speed until color lightens and mixture fluffs
Add eggs gradually; mix well
Add dry and liquid ingredients alternately
The batter is now ready for makeup and baking
12. Troubleshooting Chart Problem
Soapy bitter flavor
Elongated holes
Crust too thick
Flat top with only small peak in center
Cracked, uneven top
No rise, dense product
Cause
Chemical leavening not properly mixed
Overmixing
Too much sugar
Oven temperature too low
Oven temperature too low
Oven temperature too high
Old batter
Damaged leavening agent
Overmixing