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Quick Breads

After studying this unit. You will be able to:Use chemical leavening agents properlyPrepare a variety of quick breads using the biscuit method, muffin method and creaming methodPrepare a variety of griddle cakes, pancakes and waffles. Quick Breads. Tender products with a soft crumbTo keep gluten

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Quick Breads

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    1. Quick Breads Chapter 31

    2. 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

    3. 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

    4. Chemical Leavening Agents Baking soda Baking powder Single-acting Double-acting Baking ammonia

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

    6. Biscuit Method Creates products that are light and flaky Biscuits Scones Shortcakes

    7. Biscuit Method Measure all ingredients Sift the dry ingredients together Cut in the fat, which should be in solid form 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 Dough is now ready for makeup and baking

    8. Muffin Method Creates tender, cakelike baked goods Muffins Loaves

    9. 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

    10. Creaming Method Comparable to the mixing method used for butter cakes Final product is cakelike with a fine texture Muffins Loaves

    11. 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

    12. Troubleshooting Chart Problem Soapy bitter flavor Elongated holes Crust too thick Flat top with only small peak in center Cracked, uneven top No rise, dense product Cause Chemical leavening not properly mixed Overmixing Too much sugar Oven temperature too low Oven temperature too low Oven temperature too high Old batter Damaged leavening agent Overmixing

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