2 What are Quick Breads?Flour mixture made with fast acting leavening agents.
3 Where did corn cakes get their origin? Johnny cakes (also corn cakes) were originally called “journey cakes” because Hunters took them on their “journeys”.Colonists were taught by the Indians to use corn in a cake.
4 How did “hush puppies” get their name? Hunters used leftover corn cakes to keep dogs quiet.
5 How are quick breads cooked? Quick breads are cooked three different ways:BakedDeep fat friedGriddle cookedClassified as:BattersDoughs
6 Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda4. Does not need to rise1. Dough1. Biscuits2. Scones3. Doughnuts2. Batter1. PourWaffles, Pancakes2. DropMuffins
7 Batters: A mixture of flour and liquid Pour batters:Thin consistencyPancakesWafflesPopovers
8 Drop battersFairly thick and stickyMuffinsBiscuitsCoffee cake
9 Dough: Flour mixture has less liquid and is stiffer. Thick enough to roll and shapeBiscuitsDoughnutsScones
11 Purpose: Makes it Tender & Gives Flavor Leavening AgentPurpose: Helps it riseFatPurpose: Makes it Tender & Gives FlavorSugarPurpose: Gives Flavor & Helps with BrowningEggsPurpose: Gives Protein, Color & Leavening
12 7 ingredients usually found in “Quick Breads” Flour –gives structure or bodyLeavening –adds air to make lightSalt –to improve flavorFat –gives tendernessLiquid –dissolves dry ingredients, amount determines type of batter or doughSugar –sweetnessEggs –color, texture and nutrients
13 What is gluten?When water is mixed with flour gluten is formed to give strength and elasticity to doughSome people have an allergy to gluten and there are many new products on the market available to them.
14 Leavening agents Baking powder Baking soda mixed with an acid ButtermilkVinegarLemon juiceThe soda in baking powder reacts with acid forming carbon dioxide
15 10 Nutrients found in Quick Breads CarbohydrateProteinIronPotassiumCalciumNiacinThiaminRiboflavinPhosphorusFat
16 Muffin Method Sift dry ingredients in one bowl Mix liquids together in separate bowlPour liquids into dry ingredientsMix lightly only until dry ingredients are moist/lumpyDO NOT OVERMIX
17 The Perfect Muffin: DRAW THIS: Cauliflower top Few Tunnels Inside TenderDRAW THIS:
18 The Under-Mixed Muffin: Low VolumeFlat SurfaceVery CrumblyDRAW THIS:
19 The Over-Mixed Muffin: Peaked TopVery ToughLarge Tunnels InsideDRAW THIS:
20 Biscuit Method Sift dry ingredients in a bowl Cut in the fat with pastry blenderAdd liquid all at onceKnead dough lightlyRoll dough to desired thickness
21 What does a perfect biscuit look like? Flat TopStraight SidesFlaky with LayersDRAW THIS:
22 Two of the most important steps in making biscuits are: Cutting-In the Fat (To Create the Layers)Kneading (To Develop Gluten)
23 Storing Quick BreadsStore in a tight container or seal in moist-proof wrap.To prevent drying out.
24 Quick bread convenience items “mixes” AdvantagesShort prep timeReady to serveDisadvantagesCost moreNo standards for gradingquality
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