Presentation is loading. Please wait.

Presentation is loading. Please wait.

Quick Breads.

Similar presentations


Presentation on theme: "Quick Breads."— Presentation transcript:

1 Quick Breads

2 Yeast breads Take a long time to make Leavening agent is yeast.
Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

3 Quick Breads Cook quickly. Leavening agent is baking soda/powder.
Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

4 Ingredients in quick breads
Grains- whole or flour Sweetener- sugar, honey Eggs Leavening- baking soda, baking powder Fat- oil, butter Flavorings- fruit, nuts Liquid- milk, water, lemon juice, vinegar

5 Purpose of Ingredients
Grains- structure Sugar- flavor, tenderness, browning Eggs- structure and browning Leavening agent- adds air Fat- flavor, tenderness Flavorings- flavor Liquid- moistness

6 Nutrients Grains- complex carbohydrate, fiber
Sugar- simple carbohydrate Eggs- protein, iron Leavening- none Fat- fat Flavorings- vitamins, minerals, fiber Liquid- vitamins, minerals, water

7 The Muffin Method Mix dry ingredients. Mix wet ingredients separately.
Mix wet and dry just barely. Spoon the lumpy mixture into paper cups- 2/3 full

8 Muffins Muffins should be round on top, and pebbly.
Muffins should not have peaks or tunnels.


Download ppt "Quick Breads."

Similar presentations


Ads by Google