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Transcript of By the end of class you will be able to: Define what a leavening agent is Identify the types of...
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Quick Breads
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By the end of class you will be able to:
• Define what a leavening agent is
• Identify the types of leavening agents and their purpose
• Describe the steps to make a quick bread
• Explain the muffin method
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What is a quick bread??
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Quick breads are quick and easy to make. Most don’t require kneading and usually use baking
powder as a leavening agent.
They are…– High in carbohydrates, protein, B vitamins
and iron. – Some quick breads can be high in fat
Examples of quick breads are: muffins, biscuits, pancakes, corn bread and
fruit breads
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Types of Quick Breads
Pour batters, such as pancake batter, have a liquid to dry ratio of about 1:1 and so pours in a steady stream.
Drop batters, such as cornbread and muffin batters, have a liquid to dry ratio of about 1:2.
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Soft doughs, such as many chocolate chip cookie doughs, have a liquid to dry ratio of about 1:3. Soft doughs stick significantly to work surfaces.
Stiff doughs, such as pie crust and sugar cookie doughs, have a liquid to dry ratio of about 1:8. Stiff doughs are easy to work in that they will only minimally stick to work surfaces, including tools and hands.
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Pressing the dough with the heels of your hands, fold it and turn it. Repeat this motion until the dough is smooth
and elastic.
Too much kneading = stiff, dry product
Kneading
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What are some examples of the following…
Soft Dough
Pour Batter
Drop Batter
Stiff Dough
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Gluten gives elasticity to dough,
helping it rise and keep its shape and
often gives the final product a chewy
texture.
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What makes up a baked product?
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Flour-proteins and starch in flour gives most of the structure
Liquid- Usually water or milk (strengthens product wen mixed with flour)
Leavening agents- causes product to rise
Fats- adds tenderness, richness and flavor
Sweeteners-provides sweetness and flavor, makes product tender, and helps crust brown
Eggs- help form the structure and binds
Flavoring- extract flavors, spices, herb, vegetables, nuts
Common ingredients in all baking:
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Leavening agents
Leavening agent is a substance that triggers a chemical action causing a baked product to rise
• Types of leavening agents:
– Air: trapped air in mixture expands when the product is heated. Ex: Angel food is mainly leavened by the beaten egg whites
– Steam: As a product bakes, the temperature of the water rises and steam is formed. The steam expands which causes product to rise. Ex: Cream puffs
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• Yeast: is a living microorganism that produces carbon dioxide gas as it grows. Yeast requires food, liquid and warm temperatures in order to act as a leavening agent
• Baking soda: leavening agent used with acidic liquids, such as buttermilk, yogurt or sour milk. Baking soda produces carbon dioxide gas when activated by the acidic liquid
• Baking powder: Made of baking soda and a powered acid (ex: cream of tarter). Reacts 2x.
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The Muffin Method
3 Steps:1. Mix all dry ingredients in one bowl and make a well in the
center.
2. Mix all liquid ingredients in separate bowl.
3. Pour them in the dry ingredient bowl.
Tips:
Do not over mix!!
Mixture should be lumpy
A properly mixed muffin should have a rounded, pebbly top
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What happens when you OVER-mix??
Peaks:
Tunnels:
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A perfectly baked muffin (aka the muffins YOU will make) should look like this:
Slightly rounded top…Pebbled appearance…Moist on the inside
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Loaf Breads
• Many quick loaf breads are mixed in the same manner as muffins.
• Usually baked in greased loaf pans
• If bread contains fruits or nuts, the bottom of the pan should be lined with parchment paper
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BiscuitsBiscuits are delicate, crisp crust and peels apart in tender
layers
2 kinds of biscuits:
– Rolled- rolling out dough ½ inch thick and cutting with a biscuit cutter. If you do not have a biscuit cutter, use the rim of a water glass.
– Dropped- dough is dropped with spoon. Contain more liquid and are too sticky to roll.
- Both are made using the pastry and biscuit method of mixing
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Pastry and Biscuit Methods
In the pastry and biscuit method the fat is cut into the flour.
To cut in means to mix solid fat and flour using a pastry blender in a rocking motion or 2 knives in a
cutting direction.
If you are doing this correctly, your mixture should appear ‘pebbled’ or look like oatmeal
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CookiesCookies vary in texture, shapes, and sizes. There
are six basic kinds of cookies:
1. Bar Cookies: Are baked in square or rectangular pans and then cut into bars, squares or diamonds. Textures vary from cakelike to chewy.
Ex: Brownies
2. Drop cookies: Made from soft dough that is dropped from teaspoon onto cookie sheet.
Ex: Chocolate chip cookie
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3. Rolled cookies: Also called cut-out cookie. Are made from stiff dough that is rolled out and cut out.
Ex: Sugar cookies
4. Molded cookies: Are formed by shaping the dough by hand into balls. Can be rolled in nuts or can be flatten with a fork before baking.
Ex: Peanut butter cookies
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5. Pressed cookies: Are made by pushing dough through a cookie press, which can create a variety of shapes.
Ex: Spritz cookies
6. Sliced cookies: Also called refrigerator cookies. They are made by forming a soft dough into a long roll and refrigerating it. When roll is chilled and firm, cookies are sliced and baked
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Our Quick Breads
Giant Pancake
Muffins
Biscuit
Cinnamon Rolls
Cookies
In this unit, we will be making the following foods: