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Quick Breads

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by

Ashlea Tobeck

on 24 August 2015

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Transcript of Quick Breads

Quick Bread Categories
Most quick breads follow 1 of 3 mixing methods:
Biscuits
can be light and flaky with lots of layers or fluffy and cake like depending on mixing method and ingredients chosen
Scones
Similar to biscuits except denser and sweeter
Muffins
Mixed using the muffin method
Quick Breads
Similar to muffins, but mixed using the creaming method
Quick Breads
Muffins, scones, biscuits & more
called a 'bread' but quick breads are much more similar to cake
contain a high ratio of fat, sugar, and liquid compared to a true bread dough
simple and easy to make
flavor combinations are infinite
often used for breakfast pastries, tea snacks, and mignardise
many make-up methods are possible with the same batter
Biscuit Method
biscuits
scones
Muffin Method
muffins
loaves
cakes
Creaming Method
muffins
loaves
cakes
scones
mixed using the biscuit method
1) sift dry ingredients together to combine
2) cut butter into cubes and break into dry ingredients
pea- sized flakes of butter will create the best flaky biscuits
smaller pieces of butter create cake like biscuits
3) stir in wet ingredients; JUST UNTIL COMBINED
4) knead carefully for just a few seconds to finish combining ingredients NO EXCESS GLUTEN
Make-Up Methods for Biscuits
dough is rolled to 1/2 inch thick on a well floured surface
a floured cutter is used to cut biscuits in desired size
cut as close as possible to minimize waste
-OR-
roll dough into a rectangle
measure and cut into squares
Biscuit Baking
for tall, flaky biscuits with crunchy edges: separate biscuits on baking sheet
for dense, cake-like biscuits with soft edges: place cut biscuits so that edges touch on baking sheet
12.5% sugar compared to 5%
-OR-
drop onto baking sheet w/ spoon
also contain eggs for increased leavening
mixed with the biscuit method
often have extra ingredients added in for flavor
Scone Make-Up Methods
Wedges- scale about 500 g dough; press into a circle about 1/2" thick; cut into 8-12 wedges
Triangles- roll dough into a rectangle about 1/2" thick; cut triangles
Cutters- roll dough into a rectangle about 1/2" thick and cut with desired shape cutter
Drop- drop scone dough onto a baking sheet w/ spoon
can be sweet or savory
infinite flavor combinations/options with the same basic batter
1) Sift dry ingredients to combine
2) Mix wet ingredients until well combined
3) Carefully add dry ingredients to wet
4) Stir just to combine
Muffin Make-Up & Baking
muffins are baked in muffin tins
size range is vast; mini-jumbo options available
prepare pan with butter or with muffin liners
can use squares of parchment paper if you don't have liners, but this can get expensive
2 oz batter- small muffins
4 oz batter- medium muffins
5-6 oz batter- large muffins
How Much Batter Will My Pan Hold?
the easy way to check is to fill the pan with water to the level you would batter
then carefully pour the water into a liquid measuring cup
because the density of your batter will be very different from water, this is best done as a VOLUME measurement
though muffin batter can be baked in a loaf pan
Creaming Method Steps:
1) Cream butter and fat until light and fluffy
2) Add eggs in slowly to emulsify
ALL INGREDIENTS @ ROOM TEMP
3) Sift dry ingredients
4) Mix together any remaining wet ingredients
5) Alternate adding dry & wet ingredients a little at a time until fully combined
Quick Bread Make-Up & Baking
Quick breads are generally baked in a loaf pan, but also work in cake pans, muffin tins, etc.
Grease pan well with butter & flour or butter and parchment paper
DON'T fill pan more than 2/3 full
bake @ moderate temps
if crust starts to get dark before edges are finished, tent with foil and move to a lower temp oven
Team A
biscuits- buttermilk variation (1/4 batch)
scones- cranberry (1/4 batch)
muffins- blueberry (1/4 batch)
banana bread- (1/4 batch)
coffee cake- (1/4 batch)
biscuits- regular variation (1/4 batch)
scones- cherry (1/4 batch)
muffins- blueberry (1/4 batch)
banana bread- (1/4 batch)
coffee cake- (1/4 batch)
Team B
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