American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Eight Unit 14 Biscuits, Quick Breads, Doughnuts, and Beignets

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Describe the make-up and baking of biscuits and scones Explain the formulas and make-up of chemically-leavened batters Describe and demonstrate baking techniques for muffins Discuss and demonstrate the proper techniques for frying doughnuts Demonstrate how to fill and glaze doughnuts

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Beignet Berliner Biscuit Crown Cruller Doughnut Quick breads Scone

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved General Knowledge Quick breads use batters leavened with baking powder or baking soda Biscuits Scones Quick breads Muffins Doughnuts “Quick” refers to the breads not requiring fermentation

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved General Knowledge (continued) Single-acting baking powder (cream of tartar and baking soda): Releases all of the carbon dioxide upon mixing Requires dough to be baked immediately Double-acting baking powder (common today): Releases 15% of the carbon dioxide upon mixing Remainder of gas is released when heated Allows for dough to be refrigerated and baked at a later time

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Biscuits and Scones Mixing baking soda with acidified liquid produces carbon dioxide Basic formula can be modified using: Up to 20% dried fruit or hard cheeses Spices – cinnamon, poppy seeds, or cardamom Fruit – blueberries or any zest (orange, lemon) Herbs Chocolate

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Basic Biscuits/Scones % RatioIngredients Weights Notes EnglishMetric 8%Sugar4 oz110 g Cream butter and sugar with eggs. 20%Butter10 oz280 g 12%Eggs6 oz170 g 50%Bread flour1 lb, 8 oz680 g Sift flour and baking powder. Add sifted ingredients to buttermilk and creamed mixture and mix at low speed for 5 minutes. 50%Pastry flour1 lb, 8 oz680 g 8%Baking powder4 oz115 g 2%Salt1 oz30 g 58%Buttermilk1 lb, 12 oz800 g 20%Garnish1 lb, 14 oz850 g Optional garnish (cheese, dried fruit, etc.). Bake at 375°F (190°C) for 18 minutes.

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Quick Breads and Muffins Enjoy breads without the lengthy fermentation process Baking temperatures and times: Breads: 350°F (180°C) for 30 minutes Muffins: 380°F (190°C) for 20 minutes

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Master Tea Bread/Muffin % Ratio Ingredients Weights Notes EnglishMetric 66%Butter1 lb, 8 oz680 g Cream together sugar, shortening, butter and salt. 22%Shortening8 oz230 g 22%Butter8 oz230 g 2%Salt½ oz10 g 44%Eggs1 lb450 g Add eggs in 3 stages. 3% Baking powder 1-½ oz40 g Sift baking powder and flour. Add to creamed mixture, alternating with milk. Pour into pans or tins. 100%Pastry flour2 lb, 4 oz1020 g 44%Milk1 lb450 g

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Quick Bread/Muffin Variations Blueberry Apple walnut Cranberry orange Chocolate chip Dundee tea loaf Drop cake Zucchini Pumpkin Banana/Banana nut Cornbread

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Corn Bread/Muffins % Ratio Ingredients Weights Notes EnglishMetric 50%Cornmeal12 oz340 g Soak cornmeal with milk overnight. 100%Milk1 lb, 8 oz680 g 75%Sugar1 lb, 2 oz510 g Blend sugar, corn oil, salt, and eggs. 42%Corn oil10 oz280 g 1%Salt1 oz30 g 8%Eggs8 oz230 g 2% Baking powder 2 oz60 g Add sifted baking powder and flour. Add cornmeal and milk. Mix until blended. Pour into pans or tins. 100%Pastry flour1 lb, 8 oz1020 g

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Doughnuts Invented in late 1800s Doughnut hole invented in U.S. to eliminate doughy center World’s Fair Doughnut (combination-type) introduced at 1939 World’s Fair in NYC Simple use of scraps of dough, but different baking process (fried in hot oil vs. baked) Use clean/filtered oil only previously used for doughnuts (other uses will impart taste)

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Doughnuts - Procedure Make dough using given recipe Roll rested dough to ½ inch thick sheet Cut with doughnut cutter Place on flour-dusted canvas cloth and allow to ¾ proof Transfer to frying screen and place into hot oil Fry at 360°F (180°C) When bottom is light brown, flip (total frying time = 5 min.)

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chocolate Cake Doughnuts Chocolate Cake Doughnut % Ratio Ingredients Weights Notes English Metric 39%Sugar14 oz400 g Cream the sugar, shortening, mace, vanilla, eggs, and sour cream. 11%Shortening4 oz110 g 1%Mace¼ oz5 g 1%Vanilla¼ oz5 g 22%Eggs8 oz230 g 6%Sour cream2 oz60 g 100%Cake flour2 lb, 4 oz1020 g Double sift the flour, cocoa, and baking powder. 8%Cocoa3 oz90 g 4% Baking powder 1-½ oz450 g 44%Milk1 lb450 g Add sifted ingredients alternately with the milk to the creamed ingredients. Refrigerate.

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Combination Doughnut % Ratio Ingredients Weights Notes EnglishMetric 50%Water2 lb340 g Dissolve yeast in water with eggs and sugar. 5%Yeast3 oz90 g 12%Eggs8 oz230 g 6%Sugar4 oz110 g 6%Milk powder4 oz110 g Sift dry ingredients. Add to yeast mixture and mix for 3 minutes on low speed. 62%Bread flour2 lb, 8 oz1130 g 38%Pastry flour1 lb, 8 oz680 g 2% Baking powder 1 oz30 g 2%Salt1 oz30 g ½%Nutmeg¼ oz5 g 19%Shortening12 oz340 g Add shortening and develop dough for 8 minutes. Rest for 30 minutes before make-up.

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Doughnuts – Finishing Procedure After cooling: Roll in cinnamon sugar Roll in 4X sugar (add cornstarch if it sticks) Ice tops with fondant or fudge icing Glaze After glazing, roll in chopped coconut or nuts Fill with fruit filling

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Biscuits, Quick Breads, & Doughnuts – Chef’s Tips Use double pans (one sheet pan in another) if scones/biscuits are browning too much When using baking powder, sift it into the last dry ingredient When using baking soda, add it to the liquids Do not over bake quick breads Look for golden brown top Pulling away from sides of pan Slight resistance to finger pressure Use a cake tester (stainless steel or wood)

18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Biscuits, quick breads, and doughnuts use baking powder or baking soda as chemical leavening agent Correct recipe sequence is imperative to success “Quick” refers to breads not requiring lengthy fermentation process Doughnuts were an invention to deal with bakery scraps, but have evolved into its own unique treat/breakfast staple

19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Review of biscuit, short bread and doughnut variations Demonstration of baking soda or powder leavening process Evaluation of how ripeness of banana affects the making of banana bread Demonstration of doughnut making techniques

20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Doughnut equipment Parchment paper Baking ovens Racks Refrigerators Ingredients (as needed)