Quick Breads
Vary in consistency
Pour Batters
Provide added volume and structure. They are natural leavening agent
Eggs
Cause The Dough To Lose Volume
Deflate
Involves Using Oil Or Liquid Fat To Blend The Ingredients
Blending Method
Why Should You Leaving Enough Space When Pouring The Muffin Batter In The Pan?
For Rising.
Made From Flour, Leaving Agents, Eggs,Fat,Sugar,Salt, And A Liquid.
Loaf Breads
Strengthens gluent and adds flavor
Salt
A Bitter Flavor May Indicate What ?
To Much Baking Powder Or Baking Soda
Combining The Sugar And Fat First Until Light And Fluffy
Creaming Method
What Colors Should Muffins Have
A Golden Brown Surface
Large Irregular Holes
Tunnels
Used To Keep The Baked Product Moist And Tender. It Also Aids In Creaming, Or Mixing.
Fat
What Can Be Spreaded On Biscuits To Add More Flavor
Honey,Jam,Preseres, And Butter
When Making Biscuits What Are Tunnels A Sign Of
Sign Of Overmixing
Why Should The Muffin Pans Be Placed On Wire Racks?
To Allow Are To Cirrculate Around The Pans.
So Thick They Need To Be Scraped Or Dropped From A Portion Or Ice Cream Scoop To The Cookware
Drop Batters
Improves The Flavor And Color Of Quick Breads. Also Aids In Creaming
Sugar
Involves Cutting In The Fat With The Dry Ingredients
Biscuit Method
To Thaw The Frozen Batter What Do You Do?
Place It In The Refrigeratot
How Sould Muffins Be Shaped?
Round, With Dome-Shaped Tops.
Contains Carbohydrates, Protein, B Vitamins, And Iron.
Quick Breads
Allow Quick Breads To Leaven Or Rise
Leavening Agents
What Is The First Step In The Biscuit Method
Gather All Ingredients,Utensils, And Smallwares
Muffins Are Made From What ?
A Drop Batter
How Should The Flavors Of Muffins Be ?
Sweet And Pleasant.