QUICK BREADS

Question 1

Define Tunnelling

Answer 1

A condition of muffin products characterized by large, elongated holes; caused by overmixing.

Question 2

Muffin method

Answer 2

Mixing method in which combined liquid ingredients are mixed with combined dry ingredients; used for many muffins, other quick breads, and pancakes.

Question 3

Biscuit method

Answer 3

Mixing method involving rubbing solid fat into dry ingredients and then mixing with combined wet ingredients. Similar to rubbed method, but using more liquid.

Question 4

Dough mixtures for quick breads are generally of two types…

Answer 4

Pour batter & Drop batter

Question 5

Pour batter

Answer 5

A batter that is liquid enough to pour.

Question 6

Drop batter

Answer 6

A batter that is too thick to pour but that drops from a spoon in lumps.

Question 7

THE RUBBED DOUGH METHOD

Answer 7

The method for mixing biscuit doughs, in its simplest form, consists of two essential steps: rubbing or cutting the fat into the dry ingredients, and mixing in the combined wet ingredients. These are the same essential steps as for mixing pie doughs by a method called the rubbed dough method, as detailed on page 993. Although the end product is quite different, many pastry chefs consider these methods to be the same and refer to them by the same name.

Question 8

Muffin Method

Answer 8

1. Sift together the dry ingredients
2. Combine all liquid ingredients, including melted fat or oil.
3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Do not overmix.
4. Pan and bake immediately. The dry and liquid mixtures may be prepared in advance. Once they are combined, the batter should be baked without delay, or loss of volume may result. When portioning batter into muffin tins, be careful not to stir the mix and toughen it. Scoop the batter from the outside edge for best results.