OnCooking6CH31PPLecture_accessible.pptx

cuul 1124

1. On Cooking: A Textbook of Culinary Fundamentals Sixth Edition Chapter 31 Quick Breads Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

2. Learning Objectives After studying this chapter, you will be able to: 31.1 Understand how different forms of fat are incorporated into batters and doughs 31.2 Prepare a variety of quick breads using the biscuit method, muffin method and creaming method

3. Quick Breads Quick breads are tender products with a soft crumb To keep gluten development to a minimum, flour is mixed in swiftly and gently Quick breads are made with chemical leavening agents

4. Mixing Methods The mixing method that is employed is directly related to the type and consistency of the fat used in the recipe Mixing Technique Fat Result Biscuit method Solid (chilled) Flaky dough Muffin method Liquid (oil or melted butter) Soft, render, cakelike texture Creaming method Softened (room temperature) Rich, tender, cakelike texture

5. Biscuit Method Defined In the biscuit method, cold solid fat is used Creates products that are light and flaky Biscuits Scones Shortcakes

6. Steps in the 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

7. Muffin Method Defined In the muffin mixing method, oil or melted fats are used Creates tender, cakelike baked goods Muffins Loaves

8. Steps in the 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

9. Creaming Method Defined In the 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

10. Steps of the 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

11. Tunneling Properly mixed corn muffins (left) rise evenly and show no signs of tunneling. Improperly mixed corn muffins (right) rise unevenly and have large irregular holes.

12. Troubleshooting Chart Problem Cause Solution Soapy or bitter flavor Chemical leaveners not properly mixed into batter Too much baking soda Sift chemicals with dry ingredients Adjust recipe Elongated holes (tunneling) Overmixing Do not mix until smooth; mix only until moistened Crust too thick Too much sugar Oven temperature too low Adjust recipe Adjust oven temperature Flat top with only a small peak in center Oven temperature too low Adjust oven temperature Cracked, uneven top Oven temperature too high Adjust oven temperature No rise; dense product Old batter Damaged leavening agents Overmixing Bake promptly Store new chemicals properly Do not mix until smooth; mix only until moistened Berries, nuts or other additions settle to the bottom of the pan Not folded in properly Stir into dry ingredients to coat with flour before adding liquids

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