Transcript Quick Breads PowerPoint quick_breads_powerpoint

Quick Breads
Chef 1
Mountlake Terrace High
What is a Quick Bread?
• A bread made from a batter or dough
– that uses leavening agents (rather than yeast),
– requires minimum handling and
– should be baked immediately after being formed.
• Examples:
– Coffeecake, Muffins, Banana Bread, Scones,
Crepes, Waffles, Pancakes
Quick Bread Category #1: BATTER
• Two different kinds:
– Thin (also called POUR batters)
• have a large amount of liquid and small
amount of flour
• Examples: waffles, pancakes, crepes
– Stiff (also called DROP batters)
• Have a high proportion of flour and you can
drop them from a spoon
• Example: muffins
Quick Bread Category #2: DOUGH
• Have even higher proportion of flour.
• They are stiff enough to shape by hand
• Example: scones
LEAVENING AGENTS
The most common leavening agents found in
quick breads are:
– Baking Soda
– Baking Powder
– Leavening Gases
• Steam (water, vapor)
• Air (from whipping eggs)
• Carbon Dioxide (released by yeast)
What else helps form quick breads?
All quick breads, regardless of type, contain the basic ingredients listed below. Each of
these ingredients contributes a particular characteristic to the bread and has a specific
purpose.
On your worksheet - match the purpose to the ingredient.
Flour
Leavening
Salt
Fat
Liquid
Egg
Sugar
Answers:
• Flour: forms the structure or body of the bread
• Leavening: enables quick bread to rise, so that it becomes light and
porous
• Salt: improves flavor
• Fat: provides tenderness
• Liquid: dissolves dry ingredients, adds to flavor and browning quality
• Egg: contributes color, texture, and nutritive value
• Sugar: contributes sweetness and the golden brown crust
Quick Bread Preparation
• There are two preparation techniques for combining
quick bread ingredients.
Muffin Method
Biscuit Method
a. MEASURE DRY INGREDIENTS/ MAKE WELL
a. MEASURE & MIX DRY INGREDIENTS
b. POUR IN COMBINED LIQUID INGREDIENTS
b. CUT IN FAT
c. STIR UNTIL MOISTENED
c. ADD LIQUID, STIR INTO A BALL
d. DROP INTO PAN
d. KNEAD 8 TO 10 TIMES
Which is correct?
Quick breads should be mixed…
(a) quickly with minimum handling
(b) thoroughly
or
Answer? A – quickly.
Why do you think this is? (What is your hypothesis?)
- Write your idea down
- Share with the person next to you
- Be prepared to share with the class