Quick Breads and Batters Chapter 37 Quick Breads and Batters

Objective Explain how ingredients and preparation procedures affect the quality of quick breads and batters © Goodheart-Willcox Co., Inc.

Quick Breads and Batters Preparation time for quick breads is shorter than baked products that use yeast as a leavening agent © Goodheart-Willcox Co., Inc.

Quick 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 © Goodheart-Willcox Co., Inc.

Quick Bread and Batter Basics Quality quick breads are light and tender with a soft texture © Goodheart-Willcox Co., Inc.

Quick Bread and Batter Basics 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 © Goodheart-Willcox Co., Inc.

Objective Execute the different techniques for making common quick breads © Goodheart-Willcox Co., Inc.

Types of Quick Breads There are many different types of quick breads with various methods of preparation Common quick breads include biscuits muffins fritters scones © Goodheart-Willcox Co., Inc.

Biscuits Many bakers use special biscuit flours made from soft wheat, which has little gluten and high starch content © Goodheart-Willcox Co., Inc.

Biscuits 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 © Goodheart-Willcox Co., Inc.

Technique: Preparing Biscuits Weigh all ingredients carefully. Sift dry ingredients together. Cut shortening into dry ingredients using the paddle attachment on an electric mixer or a pastry blender until it resembles a coarse meal. © Goodheart-Willcox Co., Inc.

Technique: Preparing Biscuits Add liquid ingredients and mix only long enough to incorporate them evenly. Overmixing creates tough, chewy biscuits. © Goodheart-Willcox Co., Inc.

Technique: Preparing Biscuits Portion dough into individual biscuits using a scoop or by rolling the dough into an even sheet and cutting with a pastry cutter. © Goodheart-Willcox Co., Inc.

Technique: Preparing Biscuits Place biscuits on a greased or parchment-lined sheet pan. Bake according to recipe instructions. © Goodheart-Willcox Co., Inc.

Muffins Muffins are individual pastries similar to cupcakes © Goodheart-Willcox Co., Inc.

Muffins 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 © Goodheart-Willcox Co., Inc.

Technique: Preparing Muffins Weigh all ingredients carefully. Sift dry ingredients together. Combine liquid ingredients including the shortening. Add liquid ingredients to dry ingredients and mix until all ingredients combined. Do not overmix. © Goodheart-Willcox Co., Inc.

Technique: Preparing Muffins If fruits or nuts are to be added, fold them in using a spatula. © Goodheart-Willcox Co., Inc.

Technique: Preparing Muffins Portion batter into pans. Bake according to recipe instructions. © Goodheart-Willcox Co., Inc.

Cornbread 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 © Goodheart-Willcox Co., Inc.

Cornbread Cornbread can be baked in muffin tins, loaf pans, or shallow baking dishes © Goodheart-Willcox Co., Inc.

Fritters 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 © Goodheart-Willcox Co., Inc.

Fritters Fritters are then fried and often dusted with powdered sugar © Goodheart-Willcox Co., Inc.

Objective Compare other batter-based products and their preparation © Goodheart-Willcox Co., Inc.

Other Products Made from Batters Crêpes and pâte à choux are two very different products that both begin as batters © Goodheart-Willcox Co., Inc.

Crêpes A crêpe (KRAYP) can be used as a savory item, dessert item, or at breakfast © Goodheart-Willcox Co., Inc.

Crêpes 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 © Goodheart-Willcox Co., Inc.

Technique: Preparing Crêpes Measure ingredients for the batter. Combine dry ingredients. Beat in eggs. Add liquid gradually to make a thin batter. Strain to remove any lumps. Heat a nonstick pan and coat it with a thin film of clarified butter. © Goodheart-Willcox Co., Inc.

Technique: Preparing Crêpes Pour a small amount of batter into the pan and tip the pan so that it coats the entire surface of the pan. © Goodheart-Willcox Co., Inc.

Technique: Preparing Crêpes Pour off any excess batter. Cook crêpe over moderate heat until nicely browned. © Goodheart-Willcox Co., Inc.

Technique: Preparing Crêpes Turn the crêpe and brown the other side. Remove the crêpe from the pan and allow it to fully cool before stacking. © Goodheart-Willcox Co., Inc.

Pâte 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 © Goodheart-Willcox Co., Inc.

Pâte 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 © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux Measure all ingredients and sift flour to remove lumps. Combine liquid, fat, sugar, and salt in a saucepot and bring to a boil. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux Add flour all at once and stir immediately. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux Cook over moderate heat while stirring until batter forms a ball and pulls away from the sides of the pot. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux Transfer the thick batter to the bowl of a mixer. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux Using the paddle attachment with the mixer at medium speed, add one egg. When the egg is fully incorporated, add another. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux (continued) Continue to add eggs in this manner until all eggs are incorporated into the batter. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux When batter cools, place into a pastry bag and pipe into desired shape. © Goodheart-Willcox Co., Inc.

Technique: Preparing Pâte à Choux Bake until pastry is evenly brown with a rigid, hollow structure. © Goodheart-Willcox Co., Inc.

Review What ingredient makes quick bread preparation go quickly? Chemical leaveners © Goodheart-Willcox Co., Inc.

Review What two forms may quick breads begin as? Dough Batter © Goodheart-Willcox Co., Inc.

Review Name some common quick breads Biscuits Muffins Fritters Scones © Goodheart-Willcox Co., Inc.

Review 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 © Goodheart-Willcox Co., Inc.

Review What is the main ingredient difference between biscuits and muffins? Biscuits use solid shortening and muffins use liquid shortening or melted solid shortening © Goodheart-Willcox Co., Inc.

Review What are fritters? Small fried pastries that are made with a batter or dough © Goodheart-Willcox Co., Inc.

Review Why are crêpes and pâte à choux not considered quick breads? They do not use any chemical leavening agents © Goodheart-Willcox Co., Inc.

Review What are crêpes? Very thin pancakes that can be used for dessert, breakfast, and savory dishes © Goodheart-Willcox Co., Inc.

Review What is pâte à choux? The thick batter used to make cream puffs and éclairs © Goodheart-Willcox Co., Inc.

Glossary batter. A mixture of flour and liquid with a greater proportion of liquid, which makes it pourable. © Goodheart-Willcox Co., Inc.

Glossary biscuit method. A process that combines dry ingredients first, then solid shortening is “cut in” or mixed with the dry ingredients until it breaks into small pieces, and finally, the liquid ingredients are added and mixed in only long enough to combine with the other ingredients. © Goodheart-Willcox Co., Inc.

Glossary crêpe (KRAYP). A very thin pancake that can be used as a savory item, dessert item, or at breakfast. dough. A mixture of flour and other ingredients that is stiff enough to form into shapes for baking. fritters. Small individual fried pastries. © Goodheart-Willcox Co., Inc.

Glossary pâte à choux (POHT ah shoo). The pastelike dough or thick batter that is used to make cream puffs and éclairs. quick breads. Baked products that are made with chemical leavening agents. © Goodheart-Willcox Co., Inc.