Transcript 2.05 GG_1 How To Make Quick Bread

2.05 GG_1
How To Make Quick Bread
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A Quick Bread is one that takes a short
amount of time to prepare and bake
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Quick Bread
Ingredients Used
 Liquids-milk, water
 Flour
 eggs
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Fats-solid or liquid such
as (shortening,
margarine, butter, oil)
Baking soda + acid
Baking powder
Sugar
Function of Ingredient
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Moisten dry ingredients
Gives structure
Gives structure, flavor,
richness
Gives tenderness,
flakiness, richness, flavor
Leavening agent
Leavening agent
Gives flavor (sweetens),
tenderness
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DIFFERENT TYPES OF QUICK
BREADS
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Biscuits
Muffins
Pancakes
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BISCUITS
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Mixing
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Preparation
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Cut in shortening to resemble small peas, stir
with spoon, do not over mix
Mix dry and add liquid all at once
Roll out with rolling pin, cut with glass or biscuit
cutter
Cooking
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Make sure oven is preheated
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Muffins
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MIXING
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Mix liquid in one bowl
Mix dry in another larger bowl
Make well in center, add liquid all at
once.
Stir with spoon gently and do not over
mix
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Muffins
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PREPARATION
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Spray or line muffin pans with liners
Fill muffin cups only ½ to 2/3 full. To get a
consistent amount, use a proportion scoop.
COOKING
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Make sure oven is preheated
Fill empty muffin cups with water for even
cooking. Use toothpick to check for doneness.
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Pancakes
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MIXING
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PREPARATION
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Add all ingredients together and stir gently, some
lumps are ok.
Pour by cupful or proportion scoops into hot pan.
COOKING
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Get nonstick skillet or griddle very hot, pour on
batter and flip when edges get dry and bubbles form
on top.
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How Do I Know If My Quick
Bread Are Of High Quality?
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Biscuits:
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Muffins:
Tender
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Light, Fluffy 
Light Brown
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Flaky
Pleasing Flavor
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Tender
Lightly Brown
Top
No Tunnels or
Peaks
Moist, Pleasing
Flavor
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Pancakes:
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Tender
Lightly brown
No clumps
Fluffy and
light
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ALWAYS REMEMBER WHEN
MAKING ANY TYPE OF BREAD
OR CAKE:
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Ingredients are proportional. DO NOT
change ingredient amounts or product
will not turn out correctly.
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DO ALL BISCUITS HAVE TO
BE ROLLED OUT?
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No, some biscuits have more liquid and
need to be dropped onto the pan or can be
used as a dumpling in a soup or stew.
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WHY IS IT IMPORTANT TO
PREHEAT THE OVEN WHEN
MAKING BREADS?
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It is important to preheat the oven so that
the rising process occurs properly and the
products to not overcook.
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WHAT DOES IT MEAN TO
“KNEAD THE DOUGH” IN A
RECIPE?
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Kneading means to push and fold over with
your hands to smooth and elasticize dough.
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WHAT IS A LEAVENING
AGENT?
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A leavening agent causes a product
to rise.
Examples:
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Baking powder
Baking soda
Yeast
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WHAT IMPORTANT COOKING PRINCIPLE
CHANGES ARE BASED ON THE SIZE OF THE PAN
USED WHEN MAKING QUICKBREADS?
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The cooking time will need to be increased
for larger pans and decreased for smaller
pans. An example is a recipe written for 2
inch muffins will not take as long if you
were to bake it in a loaf pan.
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WHAT COOKING PRINCIPLE MUST
BE FOLLOWED WHEN USING A DARK
COATED PAN AND WHY?
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The temperature should be lowered 25
degrees because a dark pan absorbs more
heat.
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WHAT INGREDIENTS CAN BE ADDED
TO QUICK BREADS TO CHANGE THE
FLAVOR?
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Fruits
Nuts
Spices
Extracts
Cheeses
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DO ALL RECIPES REQUIRE
THE FLOUR TO BE SIFTED?
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No, today flour is sifted much more in the
plant where it is processed and some recipes
do not require the air necessary in recipes
that are sifted.
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WHAT ARE SOME OF THE KINDS
OF FLOUR I CAN USE TO MAKE
QUICK BREADS ?
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Self-rising flour
Plain or all-purpose flour
Bleached or unbleached flour
Whole wheat flour
Bread flour
Cake flour
Rye flour
Oat flour
Rice flour
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WHAT ARE OTHER QUICK BREADS I
COULD PREPARE AND EAT?
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Pita bread(Mediterranean)
Cornbread(Southern US)
Crepes(French)
Tortillas(Latin American)
Matzo(Jewish)
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WHAT ARE EXAMPLES ON
NON-QUICK BREADS?
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Yeast breads
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Challah
Croissants
Loaf bread
French bread
Bagels
English muffins
Sourdough bread
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Basic Method for Biscuits
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Sift together/mix dry ingredients
Cut the shortening into flour until it looks
like peas or coarse bread crumbs
Make a well in dry ingredients
Add the liquids
Stir until blended and forms a soft dough
Knead biscuits with your fingers
8-10 times
Roll out, cut, and place in a greased pan
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Basic Method for Muffins
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Sift together or mix all dry ingredients
Make a well in dry ingredients
Beat all liquid ingredients together
Pour liquid into the well
Mix to moisten
Batter should be lumpy
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