Quick Breads Chapter 16 Quick Breads n Prepared

Quick Breads Chapter 16

Quick Breads n Prepared without rising or proofing as needed by yeast breads n Quick to prepare n Leavening usually n Carbon dioxide n n n Baking powder or baking soda Steam Air n Incorporated with mixing methods Introductory Foods, 13 th ed. Bennion and Scheule 2 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Popovers n High proportion of liquid n n n Usually baked in hot oven (450°F) n n Produces steam for leavening Prevents excess gluten development Reduce temperature after 15 minutes Structure usually because of n n Gelatinization of starch Coagulation of eggs Introductory Foods, 13 th ed. Bennion and Scheule 3 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Popovers n Browning because of n n n Maillard reaction Dextrinization of starch Failure usually because of under baking Introductory Foods, 13 th ed. Bennion and Scheule 4 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Cream Puffs and Éclairs n Cream puff batter also called n n Like popovers n n pâte à choux High liquid Unlike popovers n n High fat High eggs n Eggs helps to emulsify the fat Introductory Foods, 13 th ed. Bennion and Scheule 5 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Cream Puffs and Éclairs n Preparation n Melt fat in hot water n n n Add flour and mix vigorously Continue heating until mixture forms a ball n n n Avoid loosing too much water via evaporation Starch gelatinization occurs Cool slightly Beat in eggs one or two at a time n Introductory Foods, 13 th ed. Bennion and Scheule Beat thoroughly after each addition of eggs 6 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Cream Puffs and Éclairs n Baking n Hot oven (450°F) n n Oven may be reduced in later stages of baking Causes of failure n Excessive evaporation of moisture n n Insufficient baking n n n Usually when heating fat and water range top Under baked puffs and éclairs may collapse Insufficient beating of mixture Inaccurate ingredient measurements Introductory Foods, 13 th ed. Bennion and Scheule 7 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Pancakes n Typical ingredients n n Flour, liquid, baking powder or soda, salt, and egg Variations are possible Adjust how thick or how thin by amount of liquid in relation to flour Mixing n n n Do not over mix Batter should be lumpy Over mixed pancakes may n n n Introductory Foods, 13 th ed. Bennion and Scheule Be soggy Show tunnel formation Be tough 8 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Pancakes n Cooking n Usually need small amount of oil to prevent sticking n n Depends of type of cookware used Adjust temperature so n Cooking is not excessively slow n n Leavening will be lost Browning is not too fast n Introductory Foods, 13 th ed. Bennion and Scheule Interior will still be “wet” when exterior is brown 9 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Waffles n Waffle batter similar to pancake batter except n n More eggs More fat Usually leavened by baking powder although some recipes use yeast Cook on a preheated waffle iron Introductory Foods, 13 th ed. Bennion and Scheule 10 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Muffins n Ingredients usually include n n Flour, leavening, salt, sugar, fat, egg, and liquid Characteristics n n n Pebbly – not smooth peaked top Crumb is slightly moist, light and tender Should break without crumbling Introductory Foods, 13 th ed. Bennion and Scheule 11 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Muffins n Mixing – Use Muffin Method n n n Fat melted or use oil Combine fat with other liquid ingredients (egg and milk) Mix all dry ingredients together (flour, leavening, salt) Pour liquid into dry ingredients and mix lightly Batter should be lumpy – NOT smooth Over mixed muffins n Have peaks and tunnels Introductory Foods, 13 th ed. Bennion and Scheule 12 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Muffins n Baking n n Usually a 400°F oven If oven too low, then done before brown If oven too hot, then “wet” in center when brown on exterior Consider size of muffin n n If “standard” size muffin then 400°F oven If “jumbo” size muffin then 375°F or 350°F may be more appropriate Introductory Foods, 13 th ed. Bennion and Scheule 13 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Nut Breads and Coffeecakes n Many similarities to muffins n n Bake at a lower oven temperature (350°F) than muffins since baked in larger pan (loaf pan or cake pan) Ingredients include n n n Flour, leavening, salt, sugar, fat, egg, and liquid Nut breads often include bananas, pumpkin, apples, or zucchini Coffee cakes may have crumb or nut toppings Introductory Foods, 13 th ed. Bennion and Scheule 14 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Fried Quick Breads n Cake donuts Hush puppies Fritters n Deep fried instead of baked n n Introductory Foods, 13 th ed. Bennion and Scheule 15 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Biscuits n Ingredients include n n n Mixing – Biscuit/Pastry Method n n n Flour, fat, milk, baking powder, and salt If buttermilk biscuits, then baking soda Cut solid fat into the flour Add milk and stir briefly Knead lightly Roll out and cut Drop biscuits contain more moisture and are not kneaded Introductory Foods, 13 th ed. Bennion and Scheule 16 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Biscuits n Biscuits – rolled and cut n n Drop biscuits n n Place on ungreased baking sheet Drop on greased baking sheet Bake in hot oven (425° – 450°F) Introductory Foods, 13 th ed. Bennion and Scheule 17 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.

Scones n Similar to biscuits but richer n n n Contain eggs, butter, half and half or cream with flour, leavening, and salt. Use biscuit method to mix Bake on ungreased baking sheet Introductory Foods, 13 th ed. Bennion and Scheule 18 © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. • All Rights Reserved.