Ẩm thực - Chapter 31: Quick breads

Chapter 31Quick Breads1Chapter Objectives1. Prepare baking powder biscuits and variations.2. Prepare muffins, loaf breads, coffee cakes, and corn breads.3. Prepare popovers.2Quick breads are the perfect solution for operations that want to offer customers fresh homemade bread without the labor cost of yeast breads.3Mixing and Production MethodsTypes of doughSoft doughs are used for biscuitsBatters - pour or drop batters4Gluten Development in Quick BreadsOnly slight development of gluten is needed for quick breadsTenderness, not chewiness, is the desired resultMuffin, loaf bread, pancake batters are mixed minimally to keep gluten development low.Biscuit dough is lightly kneaded enough to develop flakiness.Popovers are the exception - a thin batter made with bread flour, mixed well to develop gluten, and leavened by steam.5Biscuit MethodCombine all dry ingredients and cut in fatCombine all liquidsAdd liquids to dry ingredients until combined and soft dough is formedKnead lightly6Variations to the Biscuit MethodVariations on the basic procedure produce different characteristicsUsing slightly more shortening and cutting in less produces a flakier biscuitOmitting the kneading produces a tender, crustier biscuit, with less volume7The Muffin MethodThis mixing method is used for muffins, pancakes, waffles, and quick loaf breads, and coffee cakesMuffin MethodCombine dry ingredientsCombine all liquids, including fatsAdd liquid to dry ingredients and mix until combined but lumpy8Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.9