Batters vs. Doughs• Quick breads may be made from either batters or doughs (both are mixtures of flour and liquid)• Batters: higher proportion of liquid to flour – Pour batters (example: pancake batter) – Drop batters (example: biscuit batter)• Doughs: higher proportion of flour to liquid
Quick BreadINGREDIENT Ingredients FUNCTIONFlour Givesstructure Make baked products riseLeavening Agents Chemical agents:Baking soda& baking powder produce CO2 Natural agents: Air & steam Moisten & dissolve dry ingredientsLiquids Mix with flour protein to form glutenFat Tenderizing agent Help incorporate air when beatenEggs Add color, flavor, and contribute to structureSugar Gives sweetness &tenderizesSalt Addsflavor
Biscuit Method1. Sift dry ingredients together2. Cut cold fat into dry mixture3. Add liquid all at once and stir until dough forms a ball
Muffin Method1. Measure dry ingredients into a mixing bowl2. Make a well in the center of dry ingredients3. In a separate bowl, combine beaten eggs with milk & melted fat4. Pour liquid mixture into well5. Stir just until dry ingredients are moistened
Tips for Preparing• Quick Breads Butter should be cold• Do not overmix quick breads! Mix just until dry ingredients are moistened• For a softer crust, place biscuits & scones close together on baking sheet For a crispier crust, place about 1 inch apart• Remove from oven when top and bottom crusts are an even golden brown
Storing Baked Products• Freshly baked items can be wrapped and stored at room temperature for several days• Baked items can also be tightly wrapped and stored in the freezer for several months Freezing bread prevents the growth of what?