Foods
Quick Breads Notes
What is a Quick Bread?
• A quick bread is one that takes a short amount of time to prepare and bake.– Biscuits– Muffins– Pancakes
Function of Ingredients
• Liquids—milk and water– Used to moisten dry ingredients
• Flour– Used to give structure
• Eggs– Used to give structure, flavor, and richness
Function of Ingredients:
• Fats—solid or liquid such as shortening, margarine, butter, and oil– Gives tenderness, flakiness, richness, and
flavor• Baking soda + acid
– Leavening agent (makes it rise)
Function of Ingredients:
• Baking Powder– Leavening agent (makes it rise)
• Sugar– Gives flavor (sweetens) and tenderness
Biscuits
• Preparation– Cut in shortening to resemble small peas, stir
with spoon, do not overmix– Mix dry and liquid ingredients all at one time
• Mixing– Roll out with rolling pin, cut with glass or biscuit
cutter• Cooking
– Make sure oven is preheated to 375 to 475
Muffins
• Mixing– Mix liquid in one bowl– Mix dry in another larger bowl– Make well (hole) in center, add liquid all at
once– Stir with spoon gently and do not overmix
Muffins
• Preparation– Spray or line muffin pan with cupcake liners– Fill muffin cups ½ to 2/3 full
• Cooking– Preheat oven– Fill empty muffin cups with water for even
cooking– Use toothpick to test for doneness
Pancakes
• Mixing– Add all ingredients together and stir gently– Some lumps are ok
• Preparation– Pour by cupfuls onto hot pan
Pancakes
• Cooking– Use very hot nonstick griddle or skillet– Pour batter– Flip when edges get dry and bubbles form on
top
Characteristics of High Quality Biscuits
• Tender• Light and fluffy• Lightly brown• Flaky• Pleasing flavor
Characteristics of High Quality Muffins
• Tender• Lightly browned top• No tunnels (inside the muffins) or peaks
(on top)• Moist• Pleasing flavor
Characteristics of High Quality Pancakes
• Tender• Lightly brown• No clumps• Fluffy and light
Always Remember…
• Ingredients are proportional• Baking is a science!• Do not change ingredient amounts!!!
Always Preheat the Oven…
• So that the rising process occurs properly and the products do not overcook
What is a Leavening Agent?
• It causes a product to rise• Yeast, baking soda, and baking powder
Kneading
• To push with your hands to smooth the dough.
• ONLY knead 8-10 times…or your biscuits will be tough!
Rolled or Dropped?
• Some biscuit dough is rolled and cut with biscuit cutters or the rim of a glass.
• Some biscuit dough has more liquid and is dropped onto the pan. – Can also be used as a dumpling in a stew.
Does the Size of the Pan Matter?
• Cooking time needs to be increased for larger pans and decreased for smaller pans.– Example: A recipe written for 2 inch muffins
will not take as long to cook if you bake it in a loaf pan.
What about the Color of the Pan???
• The temperature should be lowered 25 degrees for a dark coated pan.
• A dark pan absorbs more heat.
What Ingredients Can be Added?
• Fruits• Nuts• Spices• Extracts• Cheese
Sifting Flour
• Flour today is sifted in the processing plant.
• If the recipe calls for it, sift BEFORE you measure!
• Some recipes do not require the air necessary in sifted flour.
Types of Flour?• Self-rising (has leavening agents added)• Plain or all-purpose• Bleached or unbleached• Whole wheat• Bread flour• Cake flour• Rye flour• Oat flour• Rice flour
Other Types of Quick Breads
• Pita Bread (Mediterranean)• Cornbread (Southern USA)• Crepes (France)• Tortillas (Latin America)• Matzo (Jewish)
Non-Quick Breads
• Yeast breads• Croissants• Loaf bread• French bread• Bagels• English muffins• Sourdough bread