Quick Breads Culinary Arts

Pour Batter: Drop Batter: Soft Dough: Types of Quick Breads: 1 part liquid to 1 part flour Drop Batter: 2 parts flour to 1 part liquid Soft Dough: 3 parts flour to 1 part liquid

Mixing Methods of Quick Breads Biscuit Method This method cuts chilled fat into dry ingredients using a food processor, pastry blender or two forks. This process makes it rise and adds flakiness as the folds of fat melt during baking. -Biscuits -Scones -Pie Crusts

Storage for Quick Breads Air tight container Frozen up to 3 months

Mixing Methods of Quick Breads Muffin Method -Mix the dry and wet ingredients separately, then quickly mix the two together. -Wet ingredients will include beaten eggs which have trapped air, causing the product to rise. -The fats are liquid, such as cooking oil. -Usually mixing is done with a spoon or spatula to prevent the dough from becoming over beaten and deflating the egg's lift. Pancakes Muffins Corn Bread Dumplings Fritters