2. Quick Breads and Batters
Chapter 37
Quick Breads and Batters

3. Objective
Explain how ingredients and preparation procedures affect the quality of quick breads and batters
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4. Quick Breads and Batters
Preparation time for quick breads is shorter than baked products that use yeast as a leavening agent
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5. 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
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6. Quick Bread and Batter Basics
Quality quick breads are light and tender with a soft texture
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7. 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
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8. Objective
Execute the different techniques for making common quick breads
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9. 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
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10. Biscuits
Many bakers use special biscuit flours made from soft wheat, which has little gluten and high starch content
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11. 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
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12. 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.
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13. Technique: Preparing Biscuits
Add liquid ingredients and mix only long enough to incorporate them evenly. Overmixing creates tough, chewy biscuits.
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14. 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.
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15. Technique: Preparing Biscuits
Place biscuits on a greased or parchment-lined sheet pan.
Bake according to recipe instructions.
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16. Muffins Muffins are individual pastries similar to cupcakes
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17. 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
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18. 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.
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19. Technique: Preparing Muffins
If fruits or nuts are to be added, fold them in using a spatula.
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20. Technique: Preparing Muffins
Portion batter into pans.
Bake according to recipe instructions.
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21. 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
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22. Cornbread
Cornbread can be baked in muffin tins, loaf pans, or shallow baking dishes
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23. 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
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24. Fritters Fritters are then fried and often dusted with powdered sugar
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25. Objective Compare other batter-based products and their preparation
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26. Other Products Made from Batters
Crêpes and pâte à choux are two very different products that both begin as batters
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27. Crêpes
A crêpe (KRAYP) can be used as a savory item, dessert item, or at breakfast
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28. 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
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29. 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.
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30. 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.
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31. Technique: Preparing Crêpes
Pour off any excess batter.
Cook crêpe over moderate heat until nicely browned.
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32. 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.
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33. 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
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34. 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
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35. 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.
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36. Technique: Preparing Pâte à Choux
Add flour all at once and stir immediately.
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37. 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.
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38. Technique: Preparing Pâte à Choux
Transfer the thick batter to the bowl of a mixer.
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39. 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.
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40. Technique: Preparing Pâte à Choux
(continued) Continue to add eggs in this manner until all eggs are incorporated into the batter.
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41. Technique: Preparing Pâte à Choux
When batter cools, place into a pastry bag and pipe into desired shape.
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42. Technique: Preparing Pâte à Choux
Bake until pastry is evenly brown with a rigid, hollow structure.
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43. Review What ingredient makes quick bread preparation go quickly?
Chemical leaveners
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44. Review What two forms may quick breads begin as? Dough Batter
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45. Review Name some common quick breads Biscuits Muffins Fritters Scones
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46. 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
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47. Review
What is the main ingredient difference between biscuits and muffins?
Biscuits use solid shortening and muffins use liquid shortening or melted solid shortening
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48. Review What are fritters?
Small fried pastries that are made with a batter or dough
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49. Review Why are crêpes and pâte à choux not considered quick breads?
They do not use any chemical leavening agents
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50. Review
What are crêpes?
Very thin pancakes that can be used for dessert, breakfast, and savory dishes
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51. Review What is pâte à choux?
The thick batter used to make cream puffs and éclairs
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52. Glossary
batter. A mixture of flour and liquid with a greater proportion of liquid, which makes it pourable.
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53. 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.
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54. 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.
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55. 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.
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