chapter 37 quick breads and batters © goodheart-willcox co., inc. objective explain how ingredients...

Chapter 37Chapter 37

Quick Breads Quick Breads and Batters and Batters

© Goodheart-Willcox Co., Inc.

ObjectiveObjective

• Explain how ingredients and preparation procedures affect the quality of quick breads and batters


Quick Breads and BattersQuick Breads and Batters

• Preparation time for quick breads is shorter than baked products that use yeast as a leavening agent


Quick Bread and Batter BasicsQuick Bread and Batter Basics

• Quick breads may begin in the form of either a dough or batter– Biscuits and scones begin as dough– Muffins, pancakes, waffles, crêpes, and

cream puffs begin as batters

• Not all batters are quick breads



• Quality quick breads are light and tender with a soft texture



• Ingredients and methods used to prepare quick breads contribute to their delicate texture– Low gluten flours provide the structure– Shortening helps create a tender product– Minimal mixing prevents excess gluten

formation


ObjectiveObjective

• Execute the different techniques for making common quick breads


Types of Quick BreadsTypes of Quick Breads

• There are many different types of quick breads with various methods of preparation

• Common quick breads include– biscuits– muffins– fritters– scones


BiscuitsBiscuits

• Many bakers use special biscuit flours made from soft wheat, which has little gluten and high starch content


BiscuitsBiscuits

• Some biscuit recipes call for self-rising flour, which is a ready-made mixture of flour and baking powder

• The biscuit method for mixing biscuit dough is used regardless of the ingredients used in the recipe


Technique: Preparing BiscuitsTechnique: Preparing Biscuits

1. Weigh all ingredients carefully.

2. Sift dry ingredients together.

3. Cut shortening into dry ingredients using the paddle attachment on an electric mixer or a pastry blender until it resembles a coarse meal.



4. Add liquid ingredients and mix only long enough to incorporate them evenly. Overmixing creates tough, chewy biscuits.



5. Portion dough into individual biscuits using a scoop or by rolling the dough into an even sheet and cutting with a pastry cutter.



6. Place biscuits on a greased or parchment-lined sheet pan.

7. Bake according to recipe instructions.


MuffinsMuffins

• Muffins are individual pastries similar to cupcakes


MuffinsMuffins

• The fat used to prepare muffins is usually liquid–either liquid shortening or melted solid shortenings

• Once the liquid is added to the dry ingredients, the mixing time should be kept to a minimum


Technique: Preparing MuffinsTechnique: Preparing Muffins

1. Weigh all ingredients carefully.

2. Sift dry ingredients together.

3. Combine liquid ingredients including the shortening.

4. Add liquid ingredients to dry ingredients and mix until all ingredients combined. Do not overmix.



5. If fruits or nuts are to be added, fold them in using a spatula.



6. Portion batter into pans.

7. Bake according to recipe instructions.


CornbreadCornbread

• A muffin batter that uses cornmeal as a main ingredient

• Since cornmeal contains no gluten, it must be combined with wheat flour to create a dough or batter


CornbreadCornbread

• Cornbread can be baked in muffin tins, loaf pans, or shallow baking dishes


FrittersFritters

• In classical cuisine, fritters may be called beignets (BEHN yeahs)

• Some are formed from a dough that may be a quick bread or yeast raised

• Others are made from a batter that binds chopped ingredients or is used to coat larger pieces of fruit


FrittersFritters

• Fritters are then fried and often dusted with powdered sugar


ObjectiveObjective

• Compare other batter-based products and their preparation


Other Products Made from Other Products Made from BattersBatters

• Crêpes and pâte à choux are two very different products that both begin as batters


CrêpesCrêpes

• A crêpe (KRAYP) can be used as a savory item, dessert item, or at breakfast


CrêpesCrêpes

• Are often filled with fruit or pastry cream

• Crêpes made without sugar can be filled with many different savory ingredients

• Require no leavening agent because they are paper-thin


Technique: Preparing CrêpesTechnique: Preparing Crêpes

1. Measure ingredients for the batter.

2. Combine dry ingredients.

3. Beat in eggs.

4. Add liquid gradually to make a thin batter. Strain to remove any lumps.

5. Heat a nonstick pan and coat it with a thin film of clarified butter.



6. Pour a small amount of batter into the pan and tip the pan so that it coats the entire surface of the pan.



7. Pour off any excess batter.

8. Cook crêpe over moderate heat until nicely browned.



9. Turn the crêpe and brown the other side.

10.Remove the crêpe from the pan and allow it to fully cool before stacking.


Pâte à ChouxPâte à Choux

• Pâte à choux (POHT ah shoo) can be used as a base for doughnuts and popovers or as a binder in savory dishes, as well as cream puffs and éclairs


Pâte à ChouxPâte à Choux

• When it bakes, the batter rises slightly, its center becomes hollow, and the outside becomes crisp

• Once cool, the pastries can be filled with a number of different fillings


Technique: Preparing Pâte à Technique: Preparing Pâte à ChouxChoux

1. Measure all ingredients and sift flour to remove lumps.

2. Combine liquid, fat, sugar, and salt in a saucepot and bring to a boil.



3. Add flour all at once and stir immediately.



4. Cook over moderate heat while stirring until batter forms a ball and pulls away from the sides of the pot.



5. Transfer the thick batter to the bowl of a mixer.



6. Using the paddle attachment with the mixer at medium speed, add one egg. When the egg is fully incorporated, add another.



6. (continued) Continue to add eggs in this manner until all eggs are incorporated into the batter.



7. When batter cools, place into a pastry bag and pipe into desired shape.



8. Bake until pastry is evenly brown with a rigid, hollow structure.


ReviewReview

• What ingredient makes quick bread preparation go quickly?

– Chemical leaveners


ReviewReview

• What two forms may quick breads begin as?

– Dough– Batter


ReviewReview

• Name some common quick breads

– Biscuits– Muffins– Fritters– Scones


ReviewReview

• When making biscuits or muffins, why is it important not to overmix the dough?

– Overmixing the dough creates more gluten, which can produce a tough product


ReviewReview

• What is the main ingredient difference between biscuits and muffins?

– Biscuits use solid shortening and muffins use liquid shortening or melted solid shortening


ReviewReview

• What are fritters?

– Small fried pastries that are made with a batter or dough


ReviewReview

• Why are crêpes and pâte à choux not considered quick breads?

– They do not use any chemical leavening agents


ReviewReview

• What are crêpes?

– Very thin pancakes that can be used for dessert, breakfast, and savory dishes


ReviewReview

• What is pâte à choux?

– The thick batter used to make cream puffs and éclairs

chapter 37 quick breads and batters © goodheart-willcox co., inc. objective explain how ingredients...

Documents

batters goodheartwillcox

recipe goodheartwillcox

cupcakes goodheartwillcox

minimum goodheartwillcox

soft texture goodheartwillcox

dry ingredients

quality of quick breads

biscuitsadd liquid ingredients