Quick Breads Flashcards
How are quick breads prepared differently then yeast breads?
prepared without rising or proofing as needed by yeast breads
how are quick breads usually leavened?
by carbon dioxide (baking powder or baking soda), steam, air (incorporated with mixing methods)
What are the different types of quick breads?
popovers, cream puffs, pancakes & waffles, muffins/nut breads/coffee cakes, fried quick bread, biscuits, scones
What are popovers?
pastry made with a thin dough baked at high heat, has hole in the center
What is the mixing method for popovers?
muffin mixing method
Why should there be lots of liquid in popovers?
produces steam for leavening and prevents excess gluten development
What is the popovers structure from?
gelatinization of starch and coagulation of eggs
What is the browning of popovers from?
maillard reactions and dextrinization of starch
What is a common failure of making popovers?
under baking
How are cream puffs different from popovers?
cream puffs are denser, have high fat, and high eggs
What is another name for cream puff batter?
pate a choux
What are the eggs used for in the popovers?
helps to emulsify the fat
What is the preparation of cream puffs?
melt fat in hot water, add flour and mix vigorously, continue heating until mixture forms a ball (starch gelatinization occurs)
What are preparation tips for cream puffs?
cool slightly and beat in eggs one or two at a time
How should you bake cream puffs?
in a hot oven (450F) and then the oven may be reduced in later stages of baking
What are causes of failure with cream puffs?
excessive evaporation of moisture, insufficient baking, insufficient beating of mixture, and inaccurate ingredient measurements
What are typical ingredients of pancakes?
flour, liquid, baking powder or soda, salt, and egg
How can you adjust how thick or thin pancakes are?
by amount of liquid in relation to flour
What mixing method should you use for pancakes?
muffin mixing method
What happens if pancakes are over mixed?
soggy, show tunnel formation, and be tough
Why should you adjust the temperature when cooking pancakes?
so that cooking is not excessively slow (leavening will be lost) and browning is not too fast (interior will still be “wet” when exterior is brown)
How is waffle batter different then pancake batter?
more eggs and more fat
What is the mixing method for waffles?
muffin mixing method
What are waffles leavened with?
by baking powder although some recipes use yeast
What are waffles cooked on?
a preheated waffle iron
What are the ingredients in muffins?
flour, leavening, salt, sugar, fat, egg, and liquid
What are characteristics of muffins?
pebbly, crump is slightly moist, light and tender, and should break without crumbling
What is the muffin mixing method?
fat melted or use oil, combine fat with other liquid ingredients, mix all dry ingredients together, pour liquid into dry ingredients and mix lightly, batter should be lumpy not smooth
What happens in over mixed muffins?
have peaks and tunnels
how do you bake muffins?
usually a 400F oven
what happens if the oven is too low for muffins?
the muffin will be done before brown
What happens if the oven is too high for muffins?
then “wet” in center when brown on exterior
How are nut breads and coffeecakes different then muffins?
not baked in a muffin pan and baked at a lower oven temperature
What are ingredients included in both nut breads and coffeecakes?
flour, leavening, salt, sugar, fat, egg, and liquid
What ingredients do nut breads have extra?
bananas, pumpkin, apples, or zucchini
What ingredients does coffee cakes have extra?
crumb or nut toppings
What are examples of fried quick breads?
cake donuts (non-yeast), hush puppies, and fritters
What are the ingredients in biscuits?
flour, fat, milk, baking powder, salt, and if buttermilk biscuits then baking soda
What is the biscuit/pastry method?
cut solid fat into the flour, add milk and stir briefly, knead lightly, roll out and cut
What are different of drop biscuits?
contain more moisture and are not kneaded
What does scones contain?
eggs, butter, half and half or cream with flour, leavening, and salt
how do you bake scones?
on ungreased baking sheet
