Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“When I am in trouble, eating is the only thing that consoles me.

…At the present I am eating muffins because I am unhappy. Besides, I am particularly fond of muffins.

– Oscar Wilde, Irish dramatist and writer (1854-1900)

QUICK BREADS

C H A P T E R THIRTY

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

After studying this unit

You will be able to:– Use chemical leavening agents properly– Prepare a variety of quick breads using the

biscuit method, muffin method and creaming method

– Prepare a variety of griddle cakes, pancakes and waffles

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Quick Breads

Tender products with a soft crumb To keep gluten development to a minimum, flour is

mixed in swiftly and gently Made with chemical leavening agents

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Chemical Leavening Agents

Baking soda Baking powder

– Single-acting– Double-acting

Baking ammonia

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Mixing Methods

The mixing method that is employed is directly related to the type and consistency of the fat used in the recipe

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Biscuit Method

Cold solid fat is used Creates products that are light and flaky

– Biscuits– Scones – Shortcakes

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Biscuit Method

Measure all ingredients Sift the dry ingredients together Cut in the cold, solid fat Combine the liquid ingredients, including any eggs Add liquid ingredients to dry

– Mix just until ingredients are combined Place dough on the bench and knead lightly 10-15 times

– Dough should be soft– Too much kneading toughens the dough

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Muffin Method

Oil or melted fats are used Creates tender, cakelike baked goods

– Muffins– Loaves

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Muffin Method

Measure all ingredients Sift dry ingredients together Combine liquid ingredients, including melted fat or oil Add the liquid to the dry ingredients and stir to combine

– Do not overmix– The batter will be lumpy

The batter is now ready for makeup and baking

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Creaming Method

Soft but not liquid fats are used Comparable to the mixing method used for butter

cakes Final product is cakelike with a fine texture

– Muffins– Loaves

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Creaming Method

Measure all ingredients Sift dry ingredients together Combine softened fat and sugar in a mixer bowl

– Low speed until color lightens and mixture fluffs Add eggs gradually; mix well Add dry and liquid ingredients alternately The batter is now ready for makeup and baking

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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

Troubleshooting Chart

Problem

Soapy bitter flavor

Elongated holes (tunneling)

Crust too thick

Flat top with only small peak in center

Cracked, uneven top

No rise, dense product

Cause

Chemical leavening not properly mixedToo much baking sodaOvermixing

Too much sugarOven temperature too low

Oven temperature too low

Oven temperature too high

Old batterDamaged leavening agentOvermixing