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Quick Breads PowerPoint
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- 2. What are someexamples of quick breads?
- 3. Quick Breads • Biscuits • Muffins • Popovers • Cream puffs • Pancakes • Waffles • Coffee cakes • Banana bread
- 4. 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
- 5. Quick Bread INGREDIENT Ingredients FUNCTION Flour Givesstructure Make baked products rise Leavening Agents Chemical agents:Baking soda& baking powder produce CO2 Natural agents: Air & steam Moisten & dissolve dry ingredients Liquids Mix with flour protein to form gluten Fat Tenderizing agent Help incorporate air when beaten Eggs Add color, flavor, and contribute to structure Sugar Gives sweetness &tenderizes Salt Addsflavor
- 6. Biscuit Method 1. Siftdry ingredients together 2. Cut cold fat into dry mixture 3. Add liquid all at once and stir until dough forms a ball
- 7. Muffin Method 1. Measuredry ingredients into a mixing bowl 2. Make a well in the center of dry ingredients 3. In a separate bowl, combine beaten eggs with milk & melted fat 4. Pour liquid mixture into well 5. Stir just until dry ingredients are moistened
- 8. 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
- 9. 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?