Chapter 30

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On Cooking
Quick Breads

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Chapter 30

  1. 1. C H A P T E R THIRTY QUICK BREADS “ When I am in trouble, eating is the only thing that consoles me. …At the present I am eating muffins because I am unhappy. ” Besides, I am particularly fond of muffins. – Oscar Wilde, Irish dramatist and writer (1854-1900) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 QUICK BREADS You will be able to: – Use chemical leavening agents properly – Prepare a variety of quick breads using the biscuit method, muffin method and creaming method – Prepare a variety of griddle cakes, pancakes and waffles Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Quick Breads 3 QUICK BREADS Tender products with a soft crumb To keep gluten development to a minimum, flour is mixed in swiftly and gently Made with chemical leavening agents Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Chemical Leavening Agents 4 QUICK BREADS Baking soda Baking powder – Single-acting – Double-acting Baking ammonia Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Mixing Methods 5 QUICK BREADS The mixing method that is employed is directly related to the type and consistency of the fat used in the recipe Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Biscuit Method 6 QUICK BREADS Cold solid fat is used Creates products that are light and flaky – Biscuits – Scones – Shortcakes Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Biscuit Method 7 QUICK BREADS Measure all ingredients Sift the dry ingredients together Cut in the cold, solid fat Combine the liquid ingredients, including any eggs Add liquid ingredients to dry – Mix just until ingredients are combined Place dough on the bench and knead lightly 10-15 times – Dough should be soft – Too much kneading toughens the dough Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Muffin Method 8 QUICK BREADS Oil or melted fats are used Creates tender, cakelike baked goods – Muffins – Loaves Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Muffin Method 9 QUICK BREADS Measure all ingredients Sift dry ingredients together Combine liquid ingredients, including melted fat or oil Add the liquid to the dry ingredients and stir to combine – Do not overmix – The batter will be lumpy The batter is now ready for makeup and baking Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Creaming Method 10 QUICK BREADS Soft but not liquid fats are used Comparable to the mixing method used for butter cakes Final product is cakelike with a fine texture – Muffins – Loaves Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Creaming Method 11 QUICK BREADS Measure all ingredients Sift dry ingredients together Combine softened fat and sugar in a mixer bowl – Low speed until color lightens and mixture fluffs Add eggs gradually; mix well Add dry and liquid ingredients alternately The batter is now ready for makeup and baking Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Troubleshooting Chart 12 QUICK BREADSProblem CauseSoapy bitter flavor Chemical leavening not properly mixed Too much baking soda OvermixingElongated holes (tunneling) Too much sugarCrust too thick Oven temperature too lowFlat top with only small peak in center Oven temperature too lowCracked, uneven top Oven temperature too highNo rise, dense product Old batter Damaged leavening agent Overmixing Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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