Quick Bread Basics
Why are quick breads called “quick”?
They don’t use yeast and can be baked immediately.
What ingredient forms the body or structure of a product?
Flour
What is the first step in the muffin mixing method?
Sift all Dry ingredients together
What gas helps quick breads rise?
Carbon Dioxide
A batter that is dropped into a tin/onto a pan
Drop Batter
Name two leavening agents used in quick breads.
Baking powder and baking soda.
What ingredient adds flavor, tenderness, and helps the product to brown when baking?
Sugar/Sweetener
What is the second step in the muffin mixing method?
Unify (mix together) the wet ingredients.
What is one example of DROP batter?
Cookies, muffins
A batter that is a dough and it is kneaded
Soft Batter
Do QUICK Breads use natural or chemical leavening agents?
Chemical
What ingredient should be used in small amounts?
Flavoring
How do you combine wet and dry ingredients?
Make a well in the dry ingredients, mix together until just combined.
Why shouldn’t you fill the muffin tin all the way to the top?
Muffins expand while baking and can overflow.
A batter that is poured onto a surface or into a pan
Pour Batter
What kind of a batter are Muffins?
DROP Batter
What ingredient helps to moisten the batter or dough and hold the dry ingredients together?
Liquids
What should you avoid doing when mixing muffins?
Overmixing
What consistency of batter are you looking for when mixing muffins?
Lumpy
What is one example of a SOFT batter?
Biscuits, Pizza, Sopapillas
Name one reason we sift dry ingredients?
Break up clumps, mix evenly, or add air.
What ingredient acts as a binder or glue for a recipe?
Eggs
How full should you fill up your muffin tin?
2/3 the way full
How do you add in mix-ins to muffins?
FOLD them in, to avoid overmixing
Crepes, Pancakes