Quick Bread Basics
Why are quick breads called “quick”?
They don’t use yeast and can be baked immediately.
What fat is used in biscuits?
Shortening
What is the first step in the muffin mixing method?
Sift all Dry ingredients together
A batter that is dropped into a tin/onto a pan
Drop Batter
What gas helps quick breads rise?
Carbon Dioxide
Name two leavening agents used in quick breads.
Baking powder and baking soda.
What tool do you use to cut in fat for the biscuit method?
Pastry Blender
What is the second step in the muffin mixing method?
Unify (mix together) the wet ingredients.
A batter that is a dough and it is kneaded
Soft Batter
What is one example of DROP batter?
Pancakes, Crepes
Do QUICK Breads use natural or chemical leavening agents?
Chemical
What does it mean to knead dough?
To to repeatedly and continuously work it, typically by hand, to develop its gluten
How do you combine wet and dry ingredients?
Make a well in the dry ingredients, mix together until just combined.
A batter that is poured onto a surface or into a pan
Pour Batter
Why shouldn’t you fill the muffin tin all the way to the top?
Muffins expand while baking and can overflow.
What kind of a batter are Muffins?
DROP Batter
What mixer attachment helps us KNEAD dough?
A dough hook
What should you avoid doing when mixing muffins?
Overmixing
What is one example of a SOFT batter?
Biscuits, Pizza, Sopapillas
What consistency of batter are you looking for when mixing muffins?
Lumpy
Name one reason we sift dry ingredients?
Break up clumps, mix evenly, or add air.
What temperature ingredients are important for the biscuit mixing method?
Cold
What should you avoid doing when mixing muffins?
2/3 full
What is one example of a POUR batter?
Crepes, Pancakes
How do you add in mix-ins to muffins?
FOLD them in, to avoid overmixing