1. Quick Breads & Cookies
Foods I: Fundamentals

2. Quick Breads :::Introduction:::
There are 2 types of breads:
Quick  made in a shorter amt. of time
Use chemical leaveners such as baking soda & powder to rise
Yeast  take longer to prepare and make
Use yeast as a main rising or leavening agent
Leavening agent –
ingredients that produce gas in dough and cause it to rise
Ex. Steam, Yeast Baking powder and baking soda

3. Quick Breads :::Introduction:::
Ingredients in Quick Breads:
Flour: gives structure
All Purpose or Self Rising Flour
Self Rising contains salt & leaveners
Leavening agents: gives volume
Baking soda
Baking soda reacts when mixed with an acid
Baking Powder- “Double-acting”
Reacts initially when mixed with an acid, and a second time when exposed to heat.
Baking powder can be made from BAKING SODA & CREAM OF TARTAR
Liquids: moisten product & form gluten, dissolves dry ingredients
Milk, water, juices.

4. Quick Breads :::Introduction:::
Ingredients in Quick Breads:
Fat: tenderizes, adds texture (flaky,) flavor (richness) & browning
Butter, oil or shortening
Eggs: incorporate air (by beating or whipping) and add flavor, color and structure; help bind batter
Salt: flavor
Sugar: tenderizes, browns and adds flavor (richness)

5. Quick Breads :::Methods:::
2 Mixing Methods
Muffin Method
Biscuit Method

6. Quick Breads Muffin Method Used to make muffins, pancakes,
waffles, and cornbread.
2 types of batter:
1. Pour  pancakes, waffles
Poured onto skillet or griddle
2. Drop  muffins
Dropped onto the pan/sheet
Muffins often have fruit or nuts
added for variety.

7. Quick Breads Muffin Method
Overmixing  causes tough & heavy muffins and tunneling through the center of the muffin
This causes an overproduction of GLUTEN
Undermixing  causes low volume and flat top
As with any quick bread, beware of OVERMIXING & OVERCOOKING!

8. Quick Breads Muffin Method Steps to prepare:
1. Measure dry ingredients & sift into mixing bowl
2. Make a well in the center of dry ingredients
3. In separate bowl, combine beaten eggs with milk, oil and melted fat (butter)
4. Pour liquid ingredients into the well made in the center of the dry ingredients
5. Stir the ingredients JUST until the dry ingredients are moistened
6. Drop batter into greased muffin tins…… MSN  Muffin

9. Quick Breads Muffin Method Reminders: Do not OVERMIX the batter!
Mix only until combined. Lumps are OK!
Tins should be greased or papers should be used
For larger muffins, cooking time should be increased
Temp should stay the same
Muffin tins should only be filled 2/3 of the way full
Check for doneness with a toothpick
When it comes out clean, they are done!
Cool muffins on a wire cooling rack
The final product should have evenly browned crust & uniform interior texture

10. Quick Breads Biscuit Method Used to make biscuits and dumplings.
Biscuits tend to make a dough rather than a batter.
Doughs have less liquid than batters and can be manipulated by hand (kneaded) to produce gluten.
2 types of biscuits:
Cut/Rolled Biscuits
Drop Biscuits (require more liquid)

11. Quick Breads Biscuit Method
Overmixing  causes dense & rock-like biscuits
This causes an overproduction of GLUTEN
REMEMBER: Too much gluten = tough baked goods!
Knead GENTLY 8-10 times
As with any quick bread, beware of OVERMIXING & OVERCOOKING!

12. Quick Breads Biscuit Method Baking Tips: Terms:
To reduce fat content in biscuits, you can substitute fat-free milk for buttermilk
Sugar helps biscuits to brown & adds flavor
FAT gives biscuits their flaky texture
Fat can come from butter, shortening or egg yolks
Terms:
Knead  work dough with hands
Cut-in  add butter to dry ingred. until crumbly

13. Quick Breads Biscuit Method Steps to prepare:
1. Measure dry ingredients into mixing bowl
2. Measure & cut-in fat w/ dry ingred. using a pastry blender/fork
Butter bits should be about pea-size
3. Make a well in the center of dry ingredients
4. In separate bowl, combine beaten eggs and milk
5. Pour liquid ingredients into the well
6. Stir the ingredients JUST until a ball forms
7. Knead the dough GENTLY 8-10 times
Should form a SOFT dough
8. Roll out the dough on a lightly floured surface
½ - ¾ inch thickness
9. Cut with biscuit cutters (insert & twist)
10. Bake on an ungreased cookie sheet (close together)

14. Cookies:::Methods:::
Mixing Methods
Conventional/Standard Method

15. Quick Breads Conventional Mixing Method Used to make cookies Involves:
First  Creamed Ingredients
Butter (or shortening) and sugar mixed until creamy
Mixture should resemble whipped cream
Second  Liquid Ingredients
Should be added w/vanilla to creamed ingredients
Eggs should be added ONE at a TIME
Last Dry Ingredients
Should be sifted & added to creamed ingredients
LITTLE AT A TIME!
Once all ingredients have been added, it should only be beaten just enough to mix together

16. Quick Breads Conventional Mixing Method :::COOKIES:::
6 Types of Cookies:
Bar  brownies
Drop  chocolate chip, oatmeal raisin
Molded  peanut butter cookies
Refrigerated  pinwheel cookies
Rolled  sugar cookies
Pressed  spritz

17. Quick Breads Cookies Bar Drop Molded
Batter or dough poured into 8x8” or 9x13” pan & baked
Drop
Should be spaced 2 inches apart on cookie sheet so they can spread out
Same sizes so they cook evenly
Molded
Flattened with fork or
shaped before baking

18. Quick Breads Conventional Mixing Method :::COOKIES:::
Refrigerated (Icebox) Cookies
Dough chills in refrigerator for 1-2 days before baking
Dough should be soft before it is chilled
Rolled Cookies
Cut with cookie cutters
(Dip in flour to prevent sticking!)
Easier to roll & shaped if pre-chilled
Pressed Cookies
Dough pressed through tube into diff. shapes & sizes

19. Quick Breads Conventional Mixing Method Sheet Smarts: Storage Tips:
Shiny cookie sheets promote light & even browning
Lightly grease sheet OR use a non-stick sheet
Bake ONE rack at a time (placed in middle of oven)
Only bake on a cool cookie sheet
A warm cookie sheet will cause cookie to lose its shape
When finished baking, remove ASAP & cool on cooling rack
Storage Tips:
Store at room temp. for up to 3 days
In freezer for up to 3 months
Thaw 15 room temp before eating

20. Quick Bread :::Cookie Review:::
Oatmeal raisin cookies are considered what type of cookie?
Drop
Sugar cookies are considered what type of cookie?
Rolled
Why is it important that drop cookies are the same size?
So that they cook evenly and at the same time
Which cookie may be pressed or flattened with a fork or rolled into balls before baking?
Molded
What 2 ingredients are usually creamed together
Butter and sugar
T/F A DULL cookie sheet promotes even browning of cookies.
False
What texture should cookie dough be before it is refrigerated?
Soft
What is the difference between AP flour and self rising flour?
Self rising has salt and leaveners already added to it

21. Quick Bread :::Cookie Review:::
What can you to do make rolled cookies easier to roll out and shape?
Refrigerate the dough
Which cookie would the dough be forced through a pump?
Pressed
How far apart should cookies be placed?
2 inches
Which cookie would require you to pour the batter into a pan?
Bar
Which cookie chills days before baking?
Refrigerated
Which cookie involves the use of cookie cutters?
Rolled
Why shouldn’t you put a drop cookie on a warm cookie sheet to bake?
It will lose its shape
What order should ingredients be mixed?
Cream butter & sugar, then wet, then dry
What two ingredients can provide a substitute to baking powder?
Baking soda and cream of tartar