QUICK BREADS Examples muffins pancakes nut fruit bread
QUICK BREADS
Examples -muffins -pancakes -nut/ fruit bread -biscuits -waffles -cornbread
• Quick breads do not use yeast for leavening. Therefore, they are quick and easy to make.
Mixing problems • Under-mixing causes quick breads to be crumbly, dry and have very few tunnels. • Over-mixing causes quick breads to be tough and to have tunnels
Ingredients • Flour – provides structure and is the main ingredient • Liquid – provides moisture • Leavening Agents – make the quick bread rise examples- baking powder, baking soda, eggs, steam • Fat- provides tenderness, richness and some flavor • Salt- provides flavor • Sugar- provides flavor and browning
Steps for the Muffin Method of mixing • First step -
• Next -
This is importantdon’t mix too much or you will have tunnels and peaks
Remember only two thirds full!
What does a quality muffin look like? • 1. It will be round and bumpy on top. NO PEAKS 2. It will have an even texture inside. NO TUNNELS Remember – Mix only until moistened. Do not beat too much.
Biscuit method • • • Measure and sift dry ingredients Measure and “CUT IN” shortening Make a well Measure and add liquid ingredients Stir with a fork until mixture forms a ball Knead dough 10 - 12 times Roll out dough to ½ inch thick Cut with biscuit cutter Place on ungreased cookie sheet & bake
Leavening Agents What things are used as leavening agents in quick breads? • • Baking powder Baking soda Eggs Steam
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