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QuickBreads
 

QuickBreads

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Quickbreads

Quickbreads

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    QuickBreads QuickBreads Presentation Transcript

    • Quick Breads and Batters
      Chapter 37
    • Quick Bread Basics
      • Baked products that are leavened chemically are called quick breads
      • Quick breads begin in the form of either a dough or a batter
      • A dough is a mixture of flour, liquid, and other ingredients that is stiff enough to form into shapes for baking
      • Biscuits, scones
    • A batter is also a mixture of flour and liquid, but the proportion of liquid is greater which makes it pourable
      Pancakes, muffins, waffles, crepes, cream puffs
    • Types of Quick Breads
      Biscuits are a savory quick bread and can be served at any meal
      Biscuits are made using the biscuit method
      1. combine dry ingredients
      2. cut in shortening into dry ingredients
      3. Liquid ingredients added in and mixed only until combined
      4. biscuits can either be rolled out and then cut or can be scooped
    • Types of Quick Breads
      • Muffins are individual pastries similar to cupcakes, sometimes have fruit or nuts added to them
      • Muffins can be baked in a loaf pan or muffin tins
      • Muffins are similar to biscuits except the fat added to make muffins is liquid
    • Types of Quick Breads
      • Fritters are small individual fried pastries, sometimes called beignets
      • Sometimes made with dough, sometimes with batters
      • After being fried, fritters are dusted with sugar or powdered sugar
      • Always served piping hot
      • Batter sometimes used to fry fruit
    • Batter Products
      Crepes is a very thin pancake
      Can be used as a savory item, dessert item or at breakfast
      The batter for crepes is simple to make, cooking the crepes takes a lot of practice
    • Batter Products
      Pate a Choux is a paste or thick batter used to make cream puffs and éclairs
      Batter can be used as a base of doughnuts and popovers
      Batter is prepared on the stovetop
      Often filled with creams or fruit purees