University:
California State University, Northridge
Course:
FCS 304 | Food Service Production
Academic year:

2021
Views:

245

Pages:

17
Author:

Accinkiquicpqw

Quick Breads I understand how chemical leavening agents work. Objectives I can produce a quick bread. What is a quick bread? • A bread that uses a chemical leavening agent to make it rise. • Examples: • Muffins • Biscuits and scones • Pancakes and waffles • Banana, pumpkin, zucchini bread Chemical Leavening Agents • What they do: • Produce carbon dioxide gas which causes baked goods to rise! • How they work: • A chemical reaction occurs when you add moisture and/or heat. • Examples: Baking soda, baking powder Baking Powder vs. Baking Soda Baking Powder vs. Baking Soda Quick Bread Mixing Methods How do I know which mixing method to use? Mixing Methods The mixing method is dependent on the temperature of the fat being used! Creaming Method Fat: soft, room temperature • Creaming: beating the softened fat and sugar together until smooth, to incorporate air • After creaming the fat and sugar, add the eggs and other liquids. • Then, add the dry ingredients. Examples: • Some muffins Biscuit Method Fat: solid and chilled • Fat is cut into the dry ingredients • the larger the pieces of fat, the flakier the pastry! • Then, liquids are added • Lightly stir the dough to combine Examples: • Scones • biscuits In cooking, “cut in” refers to incorporating cold fat into flour, breaking the fat into smaller pieces. Muffin Method Fat: liquid, like oil or melted butter • Liquid ingredients are added to the dry ingredients • GENTLY fold the ingredients together • Batter should appear lumpy • If there are no lumps, the batter is overmixed Examples: • Pancakes • Waffles • Some muffins Pour the wet ingredients into the center of the dry ingredients. Gently fold, JUST until combine d. Muffin Mixing Method In cooking, “folding” or “fold in” means to stir gently. The most common mistake when making quick breads: OVER MIXING! Soft and delicate Tough and chewy Over mixing leads to → Tunneling Tunneling: Large holes in muffins and cakes caused by overmixing. Properly mixed muffins --rise evenly --soft and delicate --show no signs of tunneling Improperly mixed muffins --rise unevenly --have large irregular holes --tough and chewy

Quick Breads

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