Presentation on theme: "2.05 GG_1 How To Make Quick Bread"— Presentation transcript:
1 2.05 GG_1 How To Make Quick Bread A Quick Bread is one that takes a short amount of time to prepare and bake
2 Quick Bread Function of Ingredient Ingredients Used Liquids-milk, waterFloureggsFats-solid or liquid such as (shortening, margarine, butter, oil)Baking soda + acidBaking powderSugarMoisten dry ingredientsGives structureGives structure, flavor, richnessGives tenderness, flakiness, richness, flavorLeavening agentGives flavor (sweetens), tenderness
3 DIFFERENT TYPES OF QUICK BREADS BiscuitsMuffinsPancakes
4 BISCUITS Mixing Preparation Cooking Cut in shortening to resemble small peas, stir with spoon, do not over mixMix dry and add liquid all at oncePreparationRoll out with rolling pin, cut with glass or biscuit cutterCookingMake sure oven is preheated
5 Muffins MIXING Mix liquid in one bowl Mix dry in another larger bowl Make well in center, add liquid all at once.Stir with spoon gently and do not over mix
6 Muffins PREPARATION COOKING Spray or line muffin pans with liners Fill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop.COOKINGMake sure oven is preheatedFill empty muffin cups with water for even cooking. Use toothpick to check for doneness.
7 Pancakes MIXING PREPARATION COOKING Add all ingredients together and stir gently, some lumps are ok.PREPARATIONPour by cupful or proportion scoops into hot pan.COOKINGGet nonstick skillet or griddle very hot, pour on batter and flip when edges get dry and bubbles form on top.
8 How Do I Know If My Quick Bread Are Of High Quality? Pancakes:TenderLightly brownNo clumpsFluffy and lightBiscuits:TenderLight, FluffyLight BrownFlakyPleasing FlavorMuffins:TenderLightly Brown TopNo Tunnels or PeaksMoist, Pleasing Flavor
9 ALWAYS REMEMBER WHEN MAKING ANY TYPE OF BREAD OR CAKE: Ingredients are proportional. DO NOT change ingredient amounts or product will not turn out correctly.
10 DO ALL BISCUITS HAVE TO BE ROLLED OUT? No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.
11 WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN MAKING BREADS? It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.
12 WHAT DOES IT MEAN TO “KNEAD THE DOUGH” IN A RECIPE? Kneading means to push and fold over with your hands to smooth and elasticize dough.
13 WHAT IS A LEAVENING AGENT? A leavening agent causes a product to rise.Examples:Baking powderBaking sodaYeast
14 WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS?The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.
15 WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY? The temperature should be lowered 25 degrees because a dark pan absorbs more heat.
16 WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR? FruitsNutsSpicesExtractsCheeses
17 DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED? No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.
18 WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ? Self-rising flourPlain or all-purpose flourBleached or unbleached flourWhole wheat flourBread flourCake flourRye flourOat flourRice flour
19 WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT? Pita bread(Mediterranean)Cornbread(Southern US)Crepes(French)Tortillas(Latin American)Matzo(Jewish)
20 WHAT ARE EXAMPLES ON NON-QUICK BREADS? Yeast breadsChallahCroissantsLoaf breadFrench breadBagelsEnglish muffinsSourdough bread
21 Basic Method for Biscuits Sift together/mix dry ingredientsCut the shortening into flour until it looks like peas or coarse bread crumbsMake a well in dry ingredientsAdd the liquidsStir until blended and forms a soft doughKnead biscuits with your fingers8-10 timesRoll out, cut, and place in a greased pan
22 Basic Method for Muffins Sift together or mix all dry ingredientsMake a well in dry ingredientsBeat all liquid ingredients togetherPour liquid into the wellMix to moistenBatter should be lumpy