1. Quick Breads

2. What is a quick bread? A non yeast batter, that is quick and easy to prepare Muffins Banana, date breads Scones Polenta cake

3. Quick Breads Stale quickly when exposed to air If tightly wrapped can be frozen up to three weeks with no adverse affects Thaw at room temp. before service

4. Lets talk mixing Quick breads are leavened both chemically and mechanically Pastry chefs uses seven basic mixing methods for these products Creaming Blending Two stage Foaming warm, & cold Separated foaming combination

5. Creaming Cream together the sugars and fats until evenly incorporated Scrape the bowl as you do this to ensure even creaming We are putting air in our product(mechanical leavening) Mix in the eggs in batches Work in batches mix until smooth batter avoid the curdled affect Using large amount use warm eggs Scrape bowl often Add in the sifted dry ingredients Mix only until all dry ingredients are incorporated Added either all at once or alternating with other liquids (milk, juice) Add any additional flavorings Mixing or folding until just incorporated If using frozen fruits add them while still frozen

6. Two stage Combine or sift together all dry ingredients Combine all wet ingredients including eggs High ratio of shortening and eggs acts as emulsifier for smooth batter 1 st stage mix all dry with all of the fat and ½ of the liquid 2cd stage mix remaining liquid in 3 equal stages mixing for 2 minutes between addition scraping bowl between additions

7. Foaming Warm & cold Foaming means that the eggs are beaten into a light fluffy foam This is incorporating air which when heated will be a leavening agent All other preparations for the formula should be complete before we begin foaming

8. Foaming- cool Use wire whip place eggs and sugar in bowl large enough for volume of whipped eggs To determine maximum volume watch mixture when volume just begins to recede maximum volume has been achieved Fold in dry ingredients, gradually but quickly so as not to loose volume Fold in melted butter last you may want to temper butter 1 st to ease the incorporation into the batter Scale batter into pan immediately and bake

9. Foaming - warm Place eggs and sugar in bowl then place over barely simmering water whip until it reaches a temp of 110° Move to mixer and beat until maximum volume has been reached After maximum volume has been reached turn mixer down to med. And beat for 5 minutes Continue on as we did with the cold method

10. Separated foaming 1 st separate the eggs Mix the yolks with ½ the sugar until the yolks reach the ribbon stage With a clena whip beat whites until soft peaks add remaining sugar while mixer is on med until med peaks for Fold eggs together temper the yolks with the whites Then continue with step in other foaming methods

11. Combination Uses both the creaming with the foaming methods Cream the butter with ½ sugar, then mix in whole eggs and yolks Beat white until soft peaks then stream remaing sugar while mixing until med peaks Temper 1/3 of white into creamed mixture then batter will easily accept remainder Fold in dry ingredients until just mixed Scale and bake immediately