This chapter discusses quick breads and three primary mixing methods - the biscuit method, muffin method, and creaming method. The biscuit method uses solid cold fat and results in flaky dough. The muffin method uses liquid fats like oil or melted butter, producing soft, tender baked goods. The creaming method uses softened fat and resembles butter cake mixing, with a fine, cakelike texture. Each method is defined and its steps are outlined. Common troubleshooting issues for quick breads like tunneling and solutions are also reviewed.

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 31
Quick Breads
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Learning Objectives
After studying this chapter, you will be able to:
31.1 Understand how different forms of fat are incorporated
into batters and doughs
31.2 Prepare a variety of quick breads using the biscuit
method, muffin method and creaming method

3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Quick Breads
• Quick breads are tender products with a soft crumb
• To keep gluten development to a minimum, flour is mixed
in swiftly and gently
• Quick breads are made with chemical leavening agents

4. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Mixing Methods
• The mixing method that is employed is directly related to
the type and consistency of the fat used in the recipe
Mixing Technique Fat Result
Biscuit method Solid (chilled) Flaky dough
Muffin method Liquid (oil or
melted butter)
Soft, render,
cakelike texture
Creaming method Softened (room
temperature)
Rich, tender,
cakelike texture

5. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Biscuit Method Defined
• In the biscuit method, cold solid fat is used
• Creates products that are light and flaky
– Biscuits
– Scones
– Shortcakes

6. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Steps in the 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

7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Muffin Method Defined
• In the muffin mixing method, oil or melted fats are used
• Creates tender, cakelike baked goods
– Muffins
– Loaves

8. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Steps in the 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

9. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Creaming Method Defined
• In the 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

10. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Steps of the 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

11. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Tunneling
Properly mixed corn muffins (left) rise evenly and show no
signs of tunneling. Improperly mixed corn muffins (right)
rise unevenly and have large irregular holes.

12. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Troubleshooting Chart
Problem Cause Solution
Soapy or bitter flavor Chemical leaveners not
properly mixed into batter
Too much baking soda
Sift chemicals with dry
ingredients
Adjust recipe
Elongated holes
(tunneling)
Overmixing Do not mix until smooth;
mix only until moistened
Crust too thick Too much sugar
Oven temperature too low
Adjust recipe
Adjust oven temperature
Flat top with only a small
peak in center
Oven temperature too low Adjust oven temperature
Cracked, uneven top Oven temperature too high Adjust oven temperature
No rise; dense product Old batter
Damaged leavening agents
Overmixing
Bake promptly
Store new chemicals properly
Do not mix until smooth;
mix only until moistened
Berries, nuts or other
additions settle to the
bottom of the pan
Not folded in properly Stir into dry ingredients to coat with
flour before adding liquids

13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Copyright
This work is protected by United States copyright laws and is
provided solely for the use of instructors in teaching their courses
and assessing student learning. Dissemination or sale of any part
of this work (including on the World Wide Web) will destroy the
integrity of the work and is not permitted. The work and materials
from it should never be made available to students except by
instructors using the accompanying text in their classes. All
recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.