Quick Breads

Question 1

What are the 3 quick bread mixing methods?

Answer 1

1) Biscuit Method
2) Muffin Method
3) Creaming Method

Question 2

What is the most important element to remember when mixing quick breads?

Answer 2

Keep gluten development to a minimum!!

Question 3

What is the Biscuit Method often used for?

Answer 3

Biscuits and scones

Question 4

Describe the process of the Biscuit Method.

Answer 4

~ Sift the dry ingredients
~ Cut in shortening
~ Allow to rest for an hour
~ Combine liquid ingredients
~ Add the liquids to the base
~ Knead dough lightly

Question 5

Describe the process of the Muffin Method.

Answer 5

~ Combine all liquid ingredients (including melted fat or oil)
~ Add the liquids to the dry ingredients and mix to moisten
~ Bake immediately

Question 6

Describe Tunnelling.

Answer 6

Elongated holes in muffin products as a result of over mixing.

Question 7

Describe the process of the Creaming Method.

Answer 7

~ Combine fat and sugar to a light, fluffy paste
~ Add eggs one at a time and blend thoroughly.
~ Add the milk or water
~ Sift together the flour and baking powder
~ Add dry ingredients to wet ingredients.

Question 8

What is the creaming method often used for?

Answer 8

Butter cakes

Question 9

What are 3 examples of quick breads?

Answer 9

~ Muffins
~ Loaf Cakes
~ Biscuits
~ Corn Bread
~ Popovers