Quickbreads

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Week 7 - Quickbreads

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Quickbreads

  1. 1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel ” “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) QUICK BREADS C H A P T E R THIRTY
  2. 2. 2 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel After studying this unit  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
  3. 3. 3 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 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
  4. 4. 4 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Chemical Leavening Agents  Baking soda  Baking powder – Single-acting – Double-acting  Baking ammonia
  5. 5. 5 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Mixing Methods  The mixing method that is employed is directly related to the type and consistency of the fat used in the recipe
  6. 6. 6 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Biscuit Method  Cold solid fat is used  Creates products that are light and flaky – Biscuits – Scones – Shortcakes
  7. 7. 7 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Biscuit Method  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
  8. 8. 8 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Muffin Method  Oil or melted fats are used  Creates tender, cakelike baked goods – Muffins – Loaves
  9. 9. 9 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Muffin Method  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
  10. 10. 10 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Creaming Method  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
  11. 11. 11 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Creaming Method  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
  12. 12. 12 QUICKBREADS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Troubleshooting Chart Problem Soapy bitter flavor Elongated holes (tunneling) Crust too thick Flat top with only small peak in center Cracked, uneven top No rise, dense product Cause Chemical leavening not properly mixed Too much baking soda Overmixing Too much sugar Oven temperature too low Oven temperature too low Oven temperature too high Old batter Damaged leavening agent Overmixing

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