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Breads: Quick breads: Leavened by agents that allow immediate baking – they do not need to rise. Yeast breads: Leavened by yeast which need sitting time to react and cause volume.
Leavening Agents Quick breads are named because they rise quickly due to chemical leavening agents (baking powder, baking soda) Quick breads are NOT leavened by yeast
Examples of Quick BreadsMuffins Pancakes Waffles Biscuits Cornbread Banana bread, poppy seed bread
Leavening Agent Make product raise Adds volume HeightExample: Yeast, Baking Powder, Baking Soda, Eggs, Steam
Flour Provides structure, is the main ingredientExamples: White or Wheat flour, Flour made form other grains like Corn, Rye, barley
Liquid Provides moistureDissolves other ingredients and helps bring them together Examples: milk, water or juice
Fat Richness Tenderness Some flavor Examples:butter, margarine, shortening or oil
Sugar Flavor Browning Example: Granulated Sugar, Brown Sugar, Splenda
Salt Adds flavor Example: Salt
Egg Binds dough together so ingredient will not separateProvides moisture Adds color (yolk) Provides nutrients Example: Eggs or Egg Substitutes
Muffin Method Mix wet ingredients in a bowl2. In a separate bowl whisk together try ingredients
Muffin Method 3. Create a well in the dry ingredients4. Pour wet ingredients into the well of dry ingredients
Muffin Method 5. Mix until batter just comes together, should be lumpy
The perfect muffin Golden BrownRounded top that is pebbly or “cauliflower” Tender
An Under mixed muffin Will have flat top/low surface No tunnelsCan be very crumbly
An over mixed muffin Will have a peaked top (lopsided miniature mountains)
Over mixed muffin Over mixing causes quick breads to be tough and to have tunnels
Biscuit Method 1. Combine all dry ingredients2. Cut in the cold fat using a pastry blender until there are crumbs the size of peas
Biscuit Method 3. Add liquid and stir until dough comes together4. Turn your dough out onto a lightly floured surface and pat till it is 1/2″ thick.
Biscuit Method 5. CUT into biscuits with biscuit cutter.You can re-roll the scraps, but those biscuits will be tougher. Place on a GREASED cookie sheet.
Biscuit Method CUTTING IN THE FAT is the most important part because it creates a flakiness
What does a perfect biscuit look like?1. Flat top 2. Straight sides 3. Flaky or have layers
2.05 GG_1 How To Make Quick Bread
The Muffin Method (a Quick Bread) Culinary Basics Class LSHS.
By the end of class you will be able to: Define what a leavening agent is Identify the types of leavening agents and their purpose Describe the steps.
Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.
Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. a.Grains are the edible seeds of certain GRASSES. b.The principle grains are.
QUICK BREADS No waiting for the dough to rise Banana BreadWafflesPancakes BiscuitsSconesSoda Bread.
Chapter 44: Baking Basics Chapter 45: Quick Breads
Quick Breads Foods 1.
Biscuit Method of Mixing: 1.Combine all dry ingredients. 2.Cut-in the fat until there are crumbs. 3.Add the liquid and stir until a dough forms. 4.Knead.
The Bakeshop Continued Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing.
Quick Breads Chapter 28.
The Science of Baking….
Quick Breads. Yeast breads Take a long time to make Leavening agent is yeast. Examples: pizza crust, cinnamon rolls, bread, rolls, etc.
Intro to Foods and Nutrition. Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and.
Chef 1 Mountlake Terrace High
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