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Transcript of Quick Breads
Cake Batters Liquids used in baking Baker’s Ingredients "Quick bread" possibly originated from the United States of America at the end of the eighteenth century. During the chemical leavening process, agents (one or more chemicals—usually an acid and a base) are added into the dough of baked goods.
These agents undergo a chemical reaction to produce carbon dioxide, hence increasing the pastry's volume and producing shape and texture.
A.K.A. the shortening method is a technique which is used for biscuits, scones, and pie crusts. This method cuts chilled fat (whether lard, butter, or vegetable shortening) into dry ingredients using a food processor, pastry blender, or two forks. The layering from these process gives rise and adds flakiness as the folds of fat melt during baking. Confusingly, while this technique produces "shortened" cakes and breads (regardless of whether the chosen fat is vegetable shortening), shortbread cookies are made with the creaming method, and strawberry shortcake recipes may use any of these three methods. There are three basic methods for making quick breads: the quick-bread method, the creaming method, and the biscuit method. These three methods combine the rise of the chemical leavener with advantageous lift from other ingredients. A.K.A. the quick-bread method, blending method and stirring method. This method is for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often wet ingredients will include beaten eggs which have trapped air, causing the product to rise. In these recipes, the fats are liquid, such as cooking oil. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over beaten and deflating the egg's lift. is frequently used for cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air pockets in the creamed butter with the rise from the chemical leaveners. Gentle folding of the final ingredients prevents destroying these pockets. Mixing methods The biscuit method The muffin method The creaming method Quick breads and cakes are popular snack and dessert items and are usually easy and quick to make. Quick breads, such as biscuits, scones, and muffins, can be prepared faster than yeast breads. Quick breads use chemical leaveners rather than organic ones, and therefore don’t require a rising period. A batter is a semi-liquid mixture containing flour, liquid, and other ingredients. In baking, strengtheners provide stability and ensure that the baked item doesn’t collapse once it is removed from the oven. Shortenings/fats make baked goods moist, add flavor, and keep the baked item fresh longer. Sweeteners add flavor and color to baked goods. Leaveners allow the dough or batter to rise. Thickeners, combined with the stirring process, determine the consistency of the finished product. Flavorings affect a baked item’s taste and color. During the American Civil War, the demand for food was high. Thus, bread was rapidly made and leavened with baking soda, instead of yeast. Hence the name "quick bread". Before the creation of quick bread, baked goods were leavened with either yeast or by mixing dough with eggs. History (Quick Bread leavened specifically with sodium bicarbonate is called soda bread). baking soda (sodium bicarbonate) plus an acid, such as cream of tartar, lemon juice or cultured buttermilk, to elicit an acid-base reaction that releases carbon dioxide. You don't want the chemical leavening process to happen too soon. Baking powder can also be used as it contains an acid and a base and simply needs a liquid medium in which to react Examples of such agents include: Buttermilk Pancakes 1/2 cup all-purpose flour
1 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup low-fat buttermilk
1/2 teaspoon vegetable oil
1/2 large egg, lightly beaten
Cooking spray http://www.myrecipes.com/recipe/buttermilk-pancakes-10000000222326/ Ingredients Preparation Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Buttermilk Pancakes Water Milk Butter Cream Molasses Honey Weight of ingredient ÷ (Weight of flour × 100 percent) = percent of ingredient Standardized recipes for bakery products are called formulas. Baker’s Measurements Flour always has a proportion of 100%, and the percentages of all other ingredients are calculated in relation to the flour. A yield is how much of something is produced. Sifting adds air to flour, cocoa, and confectioner’s sugar; removes lumps; and filters out any impurities. To determine the percentage of other ingredients after flour, divide each one by the weight of the flour, and then multiply the result by 100 to convert it to a percent. Chemical Leavening; Baking Soda 1. Toughness to finished product.
2. Irregular Shapes & Sizing.
3. Elongated Holes or “Tunneling”.
Mix as little as possible; Mix till dry ingredients are moistened.
Knead Biscuits or Scone dough to develop some Flakiness. Gluten Development Scale Ingredients accurately
2. Cream fats & sugars in bowl with paddle. Cream till smooth & light
3. Scrape bowl & paddle.
4. Add eggs as they absorb into the fat & sugar mixture. Scrape often.
5. Add sifted dry ingredients. Creaming Method of Mixing Used as a butter substitute
Hydrogenated animal & vegetable fat
Flavored to resemble butter
Fat content: 80%-85%
Cut cost of butter Margarine Leaveners Leaven vs Leavening
Agent The incorporation of an element into a baked good to lighten or aerate. Substance that causes a baked good to rise by adding Carbon Dioxide, steam, or air into the mix.
Leavening agents are produced by Physical, Chemical, Biological means. Physical Leavening; Air Occurs as a result of a physical action.
Air cells heated during baking expand and rise.
Sifting dry ingredients
Creaming and Blending
Whipping batters and egg foams
Cakes made with whipped egg foams rely totally on air for leavening; Angel Food and Genoise Sponge Cakes
Other baked goods often use chemical leaveners along with air for their total leavening. Created when liquids are heated to 212° F..
Liquids in some form are part of all baked products, steam is a chief leavening agent.
Pate a choux and puff pastry; steam is the primary leavening agent.
Oven temperature of 400-425°F. is needed for items totally leavened by steam ( water vapor). Physical Leavening Chemical Leavening;
Baking Powder Three Components:
Alkaline – baking soda
Acid/salt – cream of tarter or aluminum sulfate
Moisture absorber – corn starch
Mixed with liquid produces Carbon Dioxide Quick Breads Tenderizes & Softens.
Adds Moisture & Richness.
Increase keeping quality by retaining Moisture.
Aids in Creaming; increases air cells.
Different Fats Selected for Different Jobs.