Culinary Arts I
Day #14
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Discussion –
quick breads
• Chapter 45 – page 623
• Definition – Quickbreads: leavened by agents that allow
immediate baking
• Used by 1 of the 2 mixing methods
• Muffin method OR Biscuit method
• 1. Muffin Method: Lightly mixing liquid ingredients into
dry ingredients creates a product with a slightly coarse,
yet tender texture.
• Challenge is to avoid overmixing.
• Follow the steps on page 624.
Types of Batters
• Pour:
• Mixing nearly equal amounts of liquid and flour that
creates thin, flowing pour batter.
• Pancakes and waffles.
• 1:1 ratio of flour to liquid.
• Drop:
• Thicker mixtures that contain twice as much flour to
liquid. Usually dropped by spoonfuls onto baking sheet
or pan.
• Muffins, banana bread and scones.
• 2:1 ratio of flour to liquid.
Challenges
• Avoid OVERMIXING!
•
•
•
•
Creates a heavy, chewy texture.
Create air tunnels inside product.
Tops of muffins dome up.
More gluten developed then needed.
Step 1: Sift Dry Ingredients
Step 2: Mix liquid
ingredients in another
bowl.
Step 3: Mix dry and liquid
ingredients together.
Step 4:
Mix just until combined.
Batter should be lumpy.
Step 5: Add fruit and gently
fold in.
Discussion cont…
• 2. Biscuit Method: Makes one type of bread unlike
the Muffin Method.
• Solid fat is added to the dry ingredients before the
liquids are mixed in – result is a crisp texture, and a
crisp, tender crust. Inside will be a slightly steamy and
creamy white, peels apart in wafer-thin layers.
• Have a higher ratio of flour to liquid in muffins,
making a dough rather than a batter.
• Follow the steps on page 625
Biscuit Method:
• Sift all dry ingredients together in a large bowl.
Step 2:
• Cut fat into flour using a pastry blender.
Step 3, 4, and 5:
• Step 3: Make a well in the center of the dry
ingredients.
• Step 4: Add the liquids all at once.
• Step 5: Using a fork, mix until dry ingredients are
moistened.
Kneading Steps:
1.
Turn dough out onto floured surface.
2.
Knead dough slightly, using only the heel of your
hand.
3.
Gently fold dough in half toward you, then
complete a quarter turn.
4.
Continue kneading gently, fold, and turn as
directed by recipe.
Why do we “knead”
dough?
• Will work the dough with your hands when creating
a rolled biscuit.
• Creates a light, flaky product
• Very little kneading is done when completing rolled
biscuits.
Rolling out dough:
1.
Using a floured rolling pin, roll dough out to 1/2”
thickness.
2.
Use biscuit cutters dipped in flour to cut your
dough.
3.
Cut straight down. Twisting can stretch the
dough.
4.
Bake 1 inch apart on ungreased cookie sheet.
Biscuits
Discussion Cont…
• How do I test for doneness?
• Muffins – lightly brown, rounded, symmetrical shape
and is fine, light, and tender on inside
• Loaf Breads – lightly brown, have pulled away slightly
from the sides of the pans – crust has a center crack
and feels firm when tapped
• Pancakes – Ready to turn when edges look dry and
bubbles on top start to break – cook until other side is
golden.
Alton
• Today we will watch the muffin episode and take a
short quiz.
Market Order
• Tomorrow half of the class will be doing biscuits and
a choice of muffins. This will be an individual lab.
• You will have time today to complete the market
order and then review the recipe. It is important to
know the difference between the muffin and biscuit
method because you will not be able to use the
recipe tomorrow. You will only be provided with the
amounts of ingredients.