Quickbreads and cookies

what is a quick bread?

non yeasted baked product leavened by chemical agents and steam

how do quick breads become tender?

minimal gluten development, gases produced

what is tunneling?

the result of overmixing muffin and loaf bread items characterized by large holes throughout the crumb of the baked good

more fat and sugar =

less chemical leavener

baking soda

alkaline

reacts with moisture in the presence of an acid

bake immediately, add enough to neutralize acid

baking powder

alkaline + acid

baking soda + acid + starch

double acting - reacts with moisture and heat

can be held or frozen

biscuit method

(pastry method) SOLID COLD FAT

cut solid fat into dry ingredients until pea-sized, add wet ingredients

muffin method

(blending method) LIQUID FAT

combine dry ingredients, combine wet ingredients separately

add dry ingredients into wet, mix minimally

creaming method

SOFTENED SOLID FAT

cream butter and sugar

add eggs in 4 additions

start and end with dry ingredients

4 dry, 3 wet

spread

the tendency of a cookie to expand and flatten when baked

sanding method

cookie mixing method that begin with mixing dry ingredients in a bowl, adding cold solid fat until coarse cornmeal consistency, then adding liquid, resulting in a tender short product

custard

any liquid thickened by the coagulation of proteins

creme chantilly

sweetened vanilla flavored cream that is whipped to be used as a garnish or icing

one-stage method

mixing method where all ingredients are mixed together at one time, not often used in commercial kitchens

whipped cream

cream with a fat content of at least 30% that is whipped for volume

egg foam method

(sponge method)