Foods

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Foods Quick Breads Notes
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What is a Quick Bread?

• A quick bread is one that takes a short amount of
  time to prepare and bake.
• Biscuits
• Muffins
• Pancakes

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Function of Ingredients

• Liquidsmilk and water
• Used to moisten dry ingredients
• Flour
• Used to give structure
• Eggs
• Used to give structure, flavor, and richness

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Function of Ingredients

• Fatssolid or liquid such as shortening,
  margarine, butter, and oil
• Gives tenderness, flakiness, richness, and flavor
• Baking soda acid
• Leavening agent (makes it rise)

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Function of Ingredients

• Baking Powder
• Leavening agent (makes it rise)
• Sugar
• Gives flavor (sweetens) and tenderness

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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

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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

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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

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Pancakes

• Mixing
• Add all ingredients together and stir gently
• Some lumps are ok
• Preparation
• Pour by cupfuls onto hot pan

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Pancakes

• Cooking
• Use very hot nonstick griddle or skillet
• Pour batter
• Flip when edges get dry and bubbles form on top

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Characteristics of High Quality Biscuits

• Tender
• Light and fluffy
• Lightly brown
• Flaky
• Pleasing flavor

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Characteristics of High Quality Muffins

• Tender
• Lightly browned top
• No tunnels (inside the muffins) or peaks (on top)
• Moist
• Pleasing flavor

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Characteristics of High Quality Pancakes

• Tender
• Lightly brown
• No clumps
• Fluffy and light

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Always Remember

• Ingredients are proportional
• Baking is a science!
• Do not change ingredient amounts!!!

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Always Preheat the Oven

• So that the rising process occurs properly and
  the products do not overcook

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What is a Leavening Agent?

• It causes a product to rise
• Yeast, baking soda, and baking powder

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Kneading

• To push with your hands to smooth the dough.
• ONLY knead 8-10 timesor your biscuits will be
  tough!

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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.

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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.

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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.

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What Ingredients Can be Added?

• Fruits
• Nuts
• Spices
• Extracts
• Cheese

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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.

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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

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Other Types of Quick Breads

• Pita Bread (Mediterranean)
• Cornbread (Southern USA)
• Crepes (France)
• Tortillas (Latin America)
• Matzo (Jewish)

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Non-Quick Breads

• Yeast breads
• Croissants
• Loaf bread
• French bread
• Bagels
• English muffins
• Sourdough bread