Section 28.1 Making Biscuits

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• Section 28.1 Making Biscuits
• Section 28.2 Making Muffins

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Section 28.1 Making Biscuits

• Quick breads are products with a bread- or
  cake-like texture that do not contain yeast.
• Quick breads do not require a lot of time or
  equipment to produce.

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• biscuit method
• blending method
• creaming method
• pour batter
• drop batter
• deflate

• consistency
• separation

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Types of Quick Breads

• Quick breads are baked goods that have a bread-
  or cake-like texture but do not contain yeast.
• Quick breads use double-acting baking power or
  baking soda.

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Types of Quick Breads

• Quick breads are baked on sheet pans or loaf and
  muffin pans.
• Typical ingredients include flour, eggs, sugar,
  salt, and a chemical leavening agent, and a
  liquid.

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Types of Quick Breads
Describe the three types of quick bread
preparation methods.
Method
Description
Biscuit Method
Fat is cut into dry ingredients until the mixture
resembles cornmeal then, liquid ingredients are
added
Blending Method
Combines liquid, sugar, liquid fat, and eggs at
the same time then, dry ingredients are added
Creaming Method
Sugar and solid shortening are creamed together
using a mixer eggs are added one at a time then
dry and liquid ingredients are alternately added
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Types of Quick Breads

• Batters can be
• pour batters
• drop batters

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The Biscuit Method

• Basic ingredients in biscuits are
• flour
• leavening agent
• shortening
• sugar

• salt
• milk
• sometimes eggs and butter

How could you use biscuits as part of a meal?
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The Biscuit Method

• To make quality biscuits, thoroughly blend
  without overmixing, properlyknead and cut the
  dough.
• Biscuit dough should relax for 10 minutes after
  shaping and put on a pan before baking.

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The Biscuit Method

• Oven temperature should be between 400F (204C)
  and 425F (218C). Bake biscuits for 8 to 10
  minutes.
• Cool biscuits on wire racks, but they are best
  served hot.

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The Biscuit Method
Describe four quality standards for biscuits.
Standard
Description
Appearance
Should be the same size with flat tops and
straight sides
Color
Should have a golden brown crust crumb should be
creamy or flaky, depending on the type of biscuit
Texture
Rolled/cut biscuits should be light, tender, and
flaky flaky biscuits should easily separate into
layers
Flavor
Should have a pleasing, delicate flavor a bitter
flavor means too much baking powder or baking
sode was used
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Section 28.2 Making Muffins

• Muffins use the blending or creaming mixing
  methods.
• Knowing how to prepare quality muffins is a
  useful skill for a foodservice employee.

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• baking cup
• elastic
• tunnels
• potency
• streusel
• walls
• aftertaste

• desired
• deteriorate

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Blending Method

• Muffins can have a bread-like or cake-like
  texture, depending on the method used to make
  them.
• The blending method can be used for muffins to
  produce a drop batter.

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Blending Method

• The creaming method using solid shortening
  produces cake-like muffins.
• Dividing the muffins involves transferring batter
  from bench mixing bowl into individual muffin
  pans.

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Loaf Breads

• Loaf breads are made from
• flour
• leavening agents
• eggs
• fat
• sugar
• salt
• a liquid

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Loaf Breads

• The end product should have a uniform texture
  with a lightly browned crust.
• Overmixing the batter will produce an elastic
  product and the end product will have tunnels.

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Baking Muffins

• When baking muffins, combine dry and liquid
  ingredients together and bake immediately.
• Muffin tops should be golden brown and the walls
  should not be too thick.

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Baking Muffins
Describe four quality standards for muffins.
Standard
Description
Appearance
Should be round with dome-shaped tops, and
uniform in size
Color
Should have a golden brown surface
Texture
Grain should be even the muffin should be tender
and moist there should be no tunnels
Flavor
Should be sweet and pleasant, with no bitter
aftertaste
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Baking Muffins

• Muffins are cooled in the pans until warm, and
  should be served immediately.

• Muffins can be accompanied by jams and jellies.

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Chapter Summary

• Section 28.1
• Making Biscuits
• Quick bread characteristics include a bread or
  cake-like texture.
• There are basic ingredients in all quick breads.
• Quick breads can be prepared using the biscuit
  method, the blending method, and the creaming
  method.

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Chapter Summary

• Section 28.2
• Making Muffins
• The blending method involves using oil or liquid
  fat to blend ingredients.
• The creaming method involves combining solid fat
  and sugar before adding the remaining
  ingredients.
• Muffins are usually made with these methods.

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Do you remember the vocabulary terms from this
chapter? Use the following slides to check your
knowledge of the definitions. The slides in this
section include both English and Spanish terms
and definitions.
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biscuit method método para hacer bizcochos
Requires cutting or rubbing the fat into the dry
ingredients. This is done until the fat and dry
ingredients resemble cornmeal. Then, the liquid
ingredients are added.
Requiere cortar o frotar la grasa en los
ingredientes sólidos. Esto se hace hasta que la
grasa y los ingredientes sólidos se asemejan a la
harina de maíz. Luego se añaden los ingredientes
líquidos.
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blending method método de mezclar
Combines the liquid, sugar, liquid fat, and eggs
at the same time in baking. Then, the dry
ingredients are added to the mixture.
Cuando se va a hornear, se combinan los
ingredientes líquidos, el azúcar, la grasa
líquida y los huevos al mismo tiempo. Luego, se
añaden los ingredientes sólidos a la mezcla.
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creaming method método parabatir manteca
Sugar and pre-softened shortening are creamed
together with a mixer on low speed until the
mixture is light and fluffy. Eggs are then added
one at a time.
Se baten el azúcar y la manteca derretida en una
batidora a baja velocidad hasta que la mezcla es
ligera y esponjosa. Luego se añaden los huevos
uno por uno.
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pour batter masa poco espesa
Batter thin enough to be poured from the mixing
bowl.
Mezcla batida lo suficientemente fina como para
servirse desde el tazón.
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drop batter masa batida espesa
Batter thick enough it needs to be dropped from a
portion scoop.
Masa que es tan espesa que tiene que usar un
cucharón y voltearlo para que se caiga la masa en
la sartén.
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deflate desinflar
Cause dough to lose volume.
Causa que la masa pierda el volumen.
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baking cup molde de papel para hornear
A paper liner that keeps muffins from sticking to
the muffin pan.
Base de papel que evita que los panecillos se
peguen al molde.
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elastic elástico
Stretchy and flexible.
Flexible.
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tunnels túneles
Large, irregular holes in bread.
Agujeros grandes e irregulares en el pan.
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potency potencia
Strength.
Fuerza.
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streusel streusel
A sweet, crumbly topping made of flour, brown
sugar, and granulated sugar.
Un ingrediente para cubrir una comida, es dulce y
hecho de migajas de harina, azúcar morena y
azúcar granulada.
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walls paredes
The sides of a muffin.
Los lados de un panqué.
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aftertaste sabor secundario
A secondary flavor that comes after the main
flavor has subsided.
Un sabor que viene después de que el sabor
principal ha pasado.
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consistency consistencia
Texture.
Textura.
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separation separación
Dividing.
División.
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desired deseado
Wanted.
Lo que uno quiere.
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deteriorate deteriorarse
To go down in quality to become worse in value.
Bajar la calidad tener menos valor.
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End of
Chapter 28
Quick Breads