Quick Breads Chapter 16

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Quick Breads Prepared without rising or proofing as needed by yeast breads Quick to prepare Leavening usually Carbon dioxide Baking powder or baking soda Steam Air Incorporated with mixing methods

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Popovers High proportion of liquid Produces steam for leavening Prevents excess gluten development Usually baked in hot oven (450°F) Reduce temperature after 15 minutes Structure usually because of Gelatinization of starch Coagulation of eggs

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Popovers Browning because of Maillard reaction Dextrinization of starch Failure usually because of under baking

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Cream Puffs and Éclairs Cream puff batter also called pâte à choux Like popovers High liquid Unlike popovers High fat High eggs Eggs helps to emulsify the fat

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Cream Puffs and Éclairs Preparation Melt fat in hot water Avoid loosing too much water via evaporation Add flour and mix vigorously Continue heating until mixture forms a ball Starch gelatinization occurs Cool slightly Beat in eggs one or two at a time Beat thoroughly after each addition of eggs

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Cream Puffs and Éclairs Baking Hot oven (450°F) Oven may be reduced in later stages of baking Causes of failure Excessive evaporation of moisture Usually when heating fat and water range top Insufficient baking Under baked puffs and éclairs may collapse Insufficient beating of mixture Inaccurate ingredient measurements

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Pancakes Typical ingredients Flour, liquid, baking powder or soda, salt, and egg Variations are possible Adjust how thick or how thin by amount of liquid in relation to flour Mixing Do not over mix Batter should be lumpy Over mixed pancakes may Be soggy Show tunnel formation Be tough

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Pancakes Cooking Usually need small amount of oil to prevent sticking Depends of type of cookware used Adjust temperature so Cooking is not excessively slow Leavening will be lost Browning is not too fast Interior will still be “wet” when exterior is brown

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Waffles Waffle batter similar to pancake batter except More eggs More fat Usually leavened by baking powder although some recipes use yeast Cook on a preheated waffle iron

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Muffins Ingredients usually include Flour, leavening, salt, sugar, fat, egg, and liquid Characteristics Pebbly – not smooth peaked top Crumb is slightly moist, light and tender Should break without crumbling

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Muffins Mixing – Use Muffin Method Fat melted or use oil Combine fat with other liquid ingredients (egg and milk) Mix all dry ingredients together (flour, leavening, salt) Pour liquid into dry ingredients and mix lightly Batter should be lumpy – NOT smooth Over mixed muffins Have peaks and tunnels

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Muffins Baking Usually a 400°F oven If oven too low, then done before brown If oven too hot, then “wet” in center when brown on exterior Consider size of muffin If “standard” size muffin then 400°F oven If “jumbo” size muffin then 375°F or 350°F may be more appropriate

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Nut Breads and Coffeecakes Many similarities to muffins Bake at a lower oven temperature (350°F) than muffins since baked in larger pan (loaf pan or cake pan) Ingredients include Flour, leavening, salt, sugar, fat, egg, and liquid Nut breads often include bananas, pumpkin, apples, or zucchini Coffee cakes may have crumb or nut toppings

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Fried Quick Breads Cake donuts Hush puppies Fritters Deep fried instead of baked

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Biscuits Ingredients include Flour, fat, milk, baking powder, and salt If buttermilk biscuits, then baking soda Mixing – Biscuit/Pastry Method Cut solid fat into the flour Add milk and stir briefly Knead lightly Roll out and cut Drop biscuits contain more moisture and are not kneaded

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Biscuits Biscuits – rolled and cut Place on ungreased baking sheet Drop biscuits Drop on greased baking sheet Bake in hot oven (425° – 450°F)

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Scones Similar to biscuits but richer Contain eggs, butter, half and half or cream with flour, leavening, and salt. Use biscuit method to mix Bake on ungreased baking sheet