1 / 22

Quick Breads

Quick Breads. By Valerie Shaw. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise. 1. Dough 1. Biscuits 2. Scones 3. Doughnuts. 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins. Characteristics. Flour

brennan-mayo
Télécharger la présentation

Quick Breads

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Quick Breads By Valerie Shaw

  2. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise 1. Dough 1. Biscuits 2. Scones 3. Doughnuts 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins

  3. Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients Salt Purpose: Gives Flavor

  4. Baking Soda/Powder Purpose: Leavening Agent (Helps it rise) Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening

  5. Nutrients • Grains- complex carbohydrate, fiber • Sugar- simple carbohydrate • Eggs- protein, iron • Leavening- none • Fat- fat • Flavorings- vitamins, minerals, fiber • Liquid- vitamins, minerals, water

  6. Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and dough's.

  7. Quick Breads 1. They are Quick to make and cook (<1 Hr.) 2. Baking Powder or Soda as the leavening agent. 4. Does not need to rise • Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

  8. Muffin Method Challenge: Mixing The Under-Mixed Muffin: • Will have low volume. • Will have a flat surface. • Will be very crumbly. DRAW THIS:

  9. The Over-Mixed Muffin: • Will have a peaked top. • Will be very tough. • Will have large tunnels in the interior. DRAW THIS:

  10. Muffin Method of Mixing • Combine all dry ingredients together into a bowl. • In a separate bowl, blend all of the liquid ingredients together, (including fat). • Make a well in your dry ingredient bowl and pour the liquid in the well. • Stir until dry ingredients are moistened. • Fill muffin tin 2/3’s full with batter

  11. The Perfect Muffin: • Will have a cauliflower, round and pebbly top. • Will have some, but few, tunnels in the interior. • Will be tender. DRAW THIS:

  12. Loaf Bread • Lightly browned and have pulled away slightly from the sides of the pan. The crust has a center crack and feels firm when tapped. • Pancakes • Ready to turn when the edges look dry and the bubbles top start to break.

  13. Difference between Muffin and Biscuit Method • Biscuit method only makes 3 types of breads: biscuits, scones, and shortcakes • Biscuit method adds solid fat to the dry ingredients before the liquids are lightly mixed in and then cuts in the fat • Biscuit uses more flour than liquid to make a dough, not a batter, that must be kneaded.

  14. Final Biscuit Doneness • Because of the fat and kneading the resulting bread is a delicate texture with a crisp but tender crust. The inside, slightly steamy and creamy white, peels apart in wafer thin layers. • The dough has doubled in size • Golden brown tops and straight, cream colored sides.

  15. Biscuit Method of Mixing: • Combine all dry ingredients. • Cut-in the fat until there are crumbs. • Add the liquid and stir until a dough forms. • Knead the dough so gluten will form. • Cut into biscuits with biscuit cutter. • Place on a greased cookie sheet.

  16. Kneading: to work a dough with the palms of the hands to develop gluten.

  17. 2 types of Biscuit method dough Rolled Dropped Have a little more liquid so the dough is sticky. The dough is not kneaded or rolled out Drop biscuits by large spoonfuls onto pan A more mealy less flaky result • Dough is kneaded and then rolled out to an even thickness. • Dough is cut to biscuit size before baking.

  18. Yeast breads • Take a long time to make • Leavening agent is yeast. • Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

  19. Yeast Breads • Name the basic ingredients in yeast bread. What is the purpose of each? • Flour: Body / Structure • Yeast: Provides leavening to make light, airy and porous • Salt: Flavor and controls yeast • Fat: Tenderness

  20. e. Liquid: To dissolve and activate yeast f. Sugar: Food for yeast g. Egg: Color, texture and nutrients • What is proofing? • The period of time when the bread is rising and CO2 is being produced. • The function of yeast in leavening is to produce CO2. • What happens if the liquid you add to the yeast is too hot? • It will kill it!

  21. What happens if the liquid you add to the yeast is too cold? • It won’t react • What affect does salt have on yeast? • It controls yeast growth • What is the effect of mixing baking soda with an acid? • CO2 is produced

  22. 8. What are some common acids added to foods to help produce leavening? • Sour Cream • Sour Milk (Buttermilk) • Vinegar • Cream of Tartar • Honey • Molasses • Lemon Juice

More Related