1. The Bakeshop Continued...... Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing

3. Quick Breads Easily made. Unlimited varieties. Very little extra effort than mixes. No yeast involved. Leavened by chemical leaveners.

4. Types of Dough Soft Doughs Used for biscuits. Rolled out and cut into shapes. Biscuit Mixing Method. Batters Poured batters are thin enough to pour Dropped batters. Muffins and loaf breads are thought as breads because they are lower in fat and sugar than tea cakes.

5. Gluten Development A small amount of gluten development is desires in quick breads. Tenderness is the desired quality, not the chewiness of yeast breads. Chemical leaveners do not provide the same texture as yeast breads.

6. 1. Muffin, loaf bread, and pancake batter are mixed as little as possible, just until the dry ingredients are moistened. 2. The fat and sugar keeps the gluten development low. 3. Overmixing produces tough doughs with irregular shapes. 4. Elongated holes caused by overmixing is called tunneling. 5. Biscuit dough is lightly kneaded, to develop flakiness. 6. Popovers are made with a thin batter, leavened by steam.

7. 7. Steam leavens the popovers by producing large holes during baking. 8. Bread flour is used for popovers to develop gluten. The high ratio of eggs provides structure. Popovers

8. 1. Scale all ingredients accurately. 2. Sift the dry ingredients together into a mixing bowl. (Sifting helps combine ingredients as well as remove lumps and impurities, and add additional air to the product.) 3. Cut in the shortening. Use the paddle or pastry knife attachment. Hands or pastry cutters may also be used, depending on batch size.(The mixture should resemble coarse cornmeal.) The Biscuit Method - Procedure

9. Cutting In 3. Cut in the shortening. Use the paddle or pastry knife attachment. Hands or pastry cutters may also be used, depending on batch size.(The mixture should resemble coarse cornmeal.)

10. 4. Combine the liquid ingredients together. (Recipes may be prepared in advance to this point and then held separately until needed. Portions of the ingredients can then be measured and combined before baking.) 5. Add the liquid to the dry ingredients. Mix until just combined and a soft dough forms. DO NOT OVERMIX. 6. Knead the dough lightly by pressing it and folding it in half. Turn the dough 90° after each fold.

11. 7. Repeat this procedure 10 - 20 times, or for about 30 seconds. The dough is ready for make up. Kneading Dough

12. 1. Using more shortening and cutting it in less - to the size of peas - this produces a flakier crust. 2. Omitting the kneading produces a tender, crustier biscuit, with less volume. Variations

13. 1. Roll the dough into a sheet about 1/2 inch thick. Biscuits double in height during baking. 2. Cut into desired shapes. Press the cutter straight down. Do not twist. Cut as close together as possible. 3. Optional shapes - cut with a knife, a rolling cutter. 4. place the biscuits 1/2 inch apart on a baking sheet for crisp crusts. Or touching each other for softer biscuits. 5. Brush with egg wash or milk before baking. Biscuit Make up

15. The Muffin Method Muffins, pancakes, waffles, quick loafs, coffee cakes Coffee cakes and loaf breads withstand more mixing because they are higher in fat and sugar. Ingredients with even higher fat and sugar should use the cake method of creaming.

16. Muffin Method - Procedure 1. Scale all ingredients. 2. Sift the dry ingredients. 3. Combine all liquid ingredients. Including liquid fats. 4. Add the liquid to the dry and mix until just moistened. The batter will look lumpy, DO NOT OVER MIX. 5. Pan and bake immediately. Dry and wet ingredients can be stored separately.