Quick Breads. What is a quick bread? A non yeast batter, that is quick and easy to prepare Muffins Banana, date breads Scones Polenta cake.

Quick Breads

What is a quick bread? A non yeast batter,

that is quick and easy to prepare Muffins Banana, date breads Scones Polenta cake

Quick Breads

Stale quickly when exposed to air If tightly wrapped can be frozen up to

three weeks with no adverse affectsThaw at room temp. before service

Let’s talk mixing Quick breads are leavened both chemically

and mechanically Pastry chefs uses seven basic mixing

methods for these products Creaming Blending Two stage Foaming warm, & cold Separated foaming combination

Creaming Cream together the sugars and fats until

evenly incorporated Scrape the bowl as you do this to ensure even creaming We are putting air in our product(mechanical leavening)

Mix in the eggs in batches Work in batches mix until smooth batter avoid the curdled

affect Using large amount use warm eggs Scrape bowl often

Add in the sifted dry ingredients Mix only until all dry ingredients are incorporated Added either all at once or alternating with other liquids

(milk, juice)

Add any additional flavorings Mixing or folding until just incorporated If using frozen fruits add them while still frozen

Two stage Combine or sift together all dry ingredients Combine all wet ingredients including eggs

High ratio of shortening and eggs acts as emulsifier for smooth batter

1st stage mix all dry with all of the fat and ½ of the liquid

2cd stage mix remaining liquid in 3 equal stages mixing for 2 minutes between addition scraping bowl between additions

FoamingWarm & cold

Foaming means that the eggs are beaten into a light fluffy foam

This is incorporating air which when heated will be a leavening agent

All other preparations for the formula should be complete before we begin foaming

Foaming- cool Use wire whip place eggs and sugar in bowl large

enough for volume of whipped eggs To determine maximum volume watch mixture when

volume just begins to recede maximum volume has been achieved

Fold in dry ingredients, gradually but quickly so as not to loose volume

Fold in melted butter last you may want to temper butter 1st to ease the incorporation into the batter

Scale batter into pan immediately and bake

Foaming - warm Place eggs and sugar in bowl then place over

barely simmering water whip until it reaches a temp of 110°

Move to mixer and beat until maximum volume has been reached

After maximum volume has been reached turn mixer down to med. And beat for 5 minutes

Continue on as we did with the cold method

Separated foaming 1st separate the eggs Mix the yolks with ½ the sugar until the yolks

reach the ribbon stage With a clena whip beat whites until soft peaks

add remaining sugar while mixer is on med until med peaks for

Fold eggs together temper the yolks with the whites

Then continue with step in other foaming methods

Combination

Uses both the creaming with the foaming methods Cream the butter with ½ sugar, then mix in whole

eggs and yolks Beat white until soft peaks then stream remaing

sugar while mixing until med peaks Temper 1/3 of white into creamed mixture then batter

will easily accept remainder Fold in dry ingredients until just mixed Scale and bake immediately