Unit 6 Handouts 3

Quick breads

quick bread

- baked immediately after the ingredients have been mixed
- leavened during baking with air, steam, and/or carbon dioxide

flour, liquid, salt, and leavening agents

basic ingredients of quick bread

consistency and cooking temperature

considerations in quick breads

moistened

batters are mixed only until the dry ingredients are _____.

thinner pour batters

pancakes, crepes, waffles, and popovers

thicker drop batters

muffins, Boston brown bread, cornbread, hushpuppies, quick tea bread, some coffee cakes, dumplings

muffin method

- basic method of preparing many quick breads
- baked immediately after the batter is mixed
- bread is done when it is brown and passes the toothpick test

1. Sift the dry ingredients together
2. In a separate bowl, combine the moist ingredients
3. Stir the dry and moist ingredients together with only a few strokes, until the dry ingredients are just moistened but still lumpy

Three Steps in Muffin Method

10 strokes

[MUFFIN METHOD]
when kneading is called for, it is very brief, approximately ____

overkneading

creates too much gluten, which causes the finished bread to be dense and heavy

pour batters

-contain enough fluid to allow their batters to actually pour

2/3 to 1 cup

how much water is added for every cup of flour in pour batters?

pancake

-consistency depends on the proportions of ingredients

mixing technique and griddle temperature

what are the key factors affecting pancake quality?

muffin method

what mixing method is used in making pancakes and muffins?

dense, heavy

too much stirring will result in ____, ____ pancakes

lightly

the griddle should be ____ greased in cooking pancakes

1/4 cup

_____ of batter is gently poured onto the griddle

once

turn the pancakes only ____ and do not press down to prevent too flat, heavy product

crepes

french-thin pancake

blintzes

sweet crepes that have been filled and then sauteed

waffles

- contains more fat than a pancake batter
- folding beaten egg whites into waffle batter adds extra crispness and lightness
- done when they are golden brown, crisp, and tender

pitcher, ladle, or measuring cup

[WAFFLES]
pouring batter from a ____, _____, _____ allows proper monitoring of the batter flow

5 minutes

[WAFFLES]
-cooked for approx. ____, or until steam has stopped

popovers

- puffy bread product that looks like an oversized, tall muffin, but with a consistency more like a warm roll
- has a very thin, moist sides, and a hollow center
- can be plain or flavored with herbs, spices, or cheese

1:1

[POPOVERS]
made from one of the thinnest of all quick bread batters with a liquid to flour ratio of ____

2 large eggs

[POPOVERS]
at least _____ per cup of flour are added

soggy, compact

lack of sufficient eggs in the mixture results to _____, ____ popover that will fail to expand properly

depth of pan

other factor in the formation of the cavity in popovers is _____

450F

[POPOVERS]
preheated cups are filled 3/4 full and immediately placed in oven at ____ for 15 minutes

350F

[POPOVERS]
then lowered to _____ and are baked an additional 20 minutes

small slit

[POPOVERS]
sogginess is prevented by making a ____ in the top to allow this steam to escape

drop batters

-do not contain as much water as pour batters
- muffins, quick tea breads, coffee cakes, dumplings

1/2 to 3/4 cup

how much water is added for every cup of flour in drop batters?

muffins

-contain flour, liquid, fat, egg, sugar, salt, a leavening agent, and flavoring ingredient
- high in fat and sugar

2:1

ratio of flour to liquid in muffins

overmixing

creates a muffin with a smooth, peaked top and an interior that is tough and riddle with tunnels
- smooth batter

tunnels

____ are reduced by using wholegrain flours or flours other than all-purpose

undermixing

- lumps are too large (insufficient gluten development and will give a crumbly muffin)
- incompletely moistened baking powder (low volume muffin)
- insufficiently beaten eggs (results in an undesirable shiny, waxy appearance)

dough

some quick breads are made from ____ that are briefly kneaded
- can be used to create unleavened and leavened breads

tortillas, chapatis, crisp flatbreads, and matzo

unleavened dough breads

biscuits and scones

leavened dough breads

unleavened breads

-world's oldest breads and the easiest to prepare
- aka flatbreads
- leavened by steam rather than some other agent

flatbreads

- can be steamed, oven-, or skillet- baked, fried, grilled, or baked underneath the hot desert sand

biscuits

-relatively quick to prepare, rely on fat for shortening
- contains flour, fat, milk, baking powder, and salt

bis cotus

meaning "twice baked"

3:1

ratio of flour to milk in biscuits

biscuit preparation

-dry ingredients are first mixed together and then milk or another liquid is added to an indentation, or well, made in the center of the flour mixture
- over kneading causes compact, less tender biscuit

1/4 inch

desired thickness for plain biscuits

1/2 inch

desired thickness for tea biscuits

1 inch

desired thickness for shortcake

1 1/2 inches

distance between biscuits to allow for crisp sides

425 F

biscuits are baked at _____ for 10 to 20 minutes