Quick Breads Muffins and Scones

Ingredients Fats Liquids vs. Solids Chemical leaveners baking soda bicarbonate of soda releases Co2 with liquid and acid baking powder bicarbonate of soda, acid, & cornstarch reacts 2x, with moisture and heat Flours, eggs. Liquids….room temp

Fats

Liquids vs. Solids

Chemical leaveners

baking soda

bicarbonate of soda releases Co2 with liquid and acid

baking powder

bicarbonate of soda, acid, & cornstarch

reacts 2x, with moisture and heat

Flours, eggs. Liquids….room temp

Three Mixing Methods Creaming *rich cake-like texture High fat products Cream soft butter with sugar Mix liquids Sift dry Alternate adding dry & liquid to butter mix

Creaming *rich cake-like texture

High fat products

Cream soft butter with sugar

Mix liquids

Sift dry

Alternate adding dry & liquid to butter mix

Mixing Methods continued Biscuit *flaky texture sift dry ingredients cut in fat combine liquids Add wet to dry mix Knead, makeup, bake Rise 2x height

Biscuit *flaky texture

Mixing Methods continued Muffin *soft and tender texture Sift dry ingredients Combine liquids Add liquid to dry mix

Muffin *soft and tender texture

Sift dry ingredients

Combine liquids

Add liquid to dry

mix

Problems with Mixing Tunneling=over-mixing Bitter flavor=unsifted leaveners Crust too thick=high sugar/low temp Flat top peaked in center=low temp Cracked top=high temp No rise=damaged leaveners

Tunneling=over-mixing

Bitter flavor=unsifted leaveners

Crust too thick=high sugar/low temp

Flat top peaked in center=low temp

Cracked top=high temp

No rise=damaged leaveners

Quiz Notes Problems with mixing Mixing methods Differences between leaveners Read and study chapter 8

Problems with mixing

Mixing methods

Differences between leaveners

Read and study chapter 8