Quick Breads and Batters 41

Objective Explain how ingredients and preparation procedures affect the quality of quick breads and batters.

Quick Breads and Batters Chemical leaveners expedite the leavening process for quick breads so preparation time is shorter than for yeast products

Quick Bread and Batter Basics Quick breads may begin in the form of either a dough or batter Biscuits and scones begin as dough Muffins, pancakes, waffles, crêpes, and cream puffs begin as batters Not all batters are quick breads continued

Quick Bread and Batter Basics Quality quick breads are light and tender with a soft texture continued

Quick Bread and Batter Basics Ingredients and methods used to prepare quick breads contribute to their delicate texture Low gluten flours provide the structure Shortening helps create a tender product Minimal mixing prevents excess gluten formation

Objective Execute different techniques for making common quick breads.

Types of Quick Breads There are many different types of quick breads with various methods of preparation Common quick breads include biscuits muffins fritters scones

Biscuits Many bakers use special biscuit flours made from soft wheat, which has little gluten and high starch content continued

Biscuits Some biscuit recipes call for self-rising flour, which is a ready-made mixture of flour and baking powder The biscuit method for mixing biscuit dough is used regardless of the ingredients used in the recipe

Technique: Preparing Biscuits Weigh all ingredients carefully. Sift dry ingredients together. Cut shortening into dry ingredients until it resembles a coarse meal using either the paddle attachment on an electric mixer or a pastry blender . continued

Technique: Preparing Biscuits Add liquid ingredients and mix only long enough to incorporate them evenly. Overmixing creates tough, chewy biscuits. continued

Technique: Preparing Biscuits Portion dough into individual biscuits using a scoop or by rolling the dough into an even sheet and cutting with a pastry cutter. continued

Technique: Preparing Biscuits Place biscuits on a greased or parchment-lined sheet pan. Bake according to recipe instructions. When done baking, biscuits should be nearly double in height and have a pleasing golden-brown finish. ©Marie C Fields/Shutterstock.com

Muffins Muffins are individual pastries similar to cupcakes continued

Muffins The fat used to prepare muffins is usually liquid–either liquid shortening or melted solid shortenings Once the liquid is added to the dry ingredients, the mixing time should be kept to a minimum

Technique: Preparing Muffins Weigh all ingredients carefully. Sift dry ingredients together. Combine liquid ingredients including the shortening. Add liquid ingredients to dry ingredients and mix until all ingredients are combined. Do not overmix. continued

Technique: Preparing Muffins If fruits or nuts are to be added, fold them in using a spatula. continued

Technique: Preparing Muffins Portion batter into greased pans or paper liners. continued

Technique: Preparing Muffins Bake according to recipe instructions. Finished muffins have an appealing golden-brown color with rounded tops and are free of tunnels and peaks. © Charlene Bayerle/Shutterstock.com

Cornbread A muffin batter that uses cornmeal as a main ingredient Since cornmeal contains no gluten, it must be combined with wheat flour to create a dough or batter continued

Cornbread Cornbread can be baked in muffin tins, loaf pans, or shallow baking dishes

Fritters In classical cuisine, fritters may be called beignets (BEHN yeahs) Some are formed from a dough that may be a quick bread or yeast raised Others are made from a batter that binds chopped ingredients or is used to coat larger pieces of fruit continued

Fritters Fritters are then fried and often dusted with powdered sugar

Objective Compare other batter-based products and their preparation.

Other Products Made from Batters Crêpes and pâte à choux are two very different products that both begin as batters

Crêpes A crêpe (KRAYP) can be used as a savory item, dessert item, or at breakfast continued

Crêpes Are often filled with fruit or pastry cream Crêpes made without sugar can be filled with many different savory ingredients Require no leavening agent because they are paper-thin

Technique: Preparing Crêpes Measure ingredients for the batter. Combine dry ingredients. Beat in eggs. Add liquid gradually to make a thin batter. Strain to remove any lumps. Heat a nonstick pan and coat it with a thin film of clarified butter. continued

Technique: Preparing Crêpes Pour a small amount of batter into the pan and tip the pan so that it coats the entire surface of the pan. continued

Technique: Preparing Crêpes Pour off any excess batter. Cook crêpe over moderate heat until nicely browned. continued

Technique: Preparing Crêpes Turn the crêpe and brown the other side. Remove the crêpe from the pan and allow it to fully cool before stacking.

Pâte à Choux Pâte à choux (POHT ah shoo) can be used as a base for doughnuts and popovers or as a binder in savory dishes, as well as cream puffs and éclairs continued

Pâte à Choux When it bakes, the batter rises slightly, its center becomes hollow, and the outside becomes crisp Once cool, the pastries can be filled with a number of different fillings

Technique: Preparing Pâte à Choux Measure all ingredients and sift flour to remove lumps. Combine liquid, fat, sugar, and salt in a saucepot and bring to a boil. continued

Technique: Preparing Pâte à Choux Add flour all at once and stir immediately. continued

Technique: Preparing Pâte à Choux Cook over moderate heat while stirring until batter forms a ball and pulls away from the sides of the pot. continued

Technique: Preparing Pâte à Choux Transfer the thick batter to the bowl of a mixer. continued

Technique: Preparing Pâte à Choux Using the paddle attachment with the mixer at medium speed, add one egg. When the egg is fully incorporated, add another. continued

Technique: Preparing Pâte à Choux (continued) Continue to add eggs in this manner until all eggs are incorporated into the batter. continued

Technique: Preparing Pâte à Choux When batter cools, place into a pastry bag and pipe into desired shape. continued

Technique: Preparing Pâte à Choux Bake until pastry is evenly brown with a rigid, hollow structure.

Review What ingredient makes quick bread preparation go quickly? Chemical leaveners continued

Review What two forms may quick breads begin as? Dough Batter continued

Review Name some common quick breads Biscuits Muffins Fritters Scones continued

Review When making biscuits or muffins, why is it important not to overmix the dough? Overmixing the dough creates more gluten, which can produce a tough product continued

Review What is the main ingredient difference between biscuits and muffins? Biscuits use solid shortening and muffins use liquid shortening or melted solid shortening continued

Review What are fritters? Small fried pastries that are made with a batter or dough continued

Review Why are crêpes and pâte à choux not considered quick breads? They do not use any chemical leavening agents continued

Review What are crêpes? Very thin pancakes that can be used for dessert, breakfast, and savory dishes continued

Review What is pâte à choux? The thick batter used to make cream puffs and éclairs