General
What is a quick bread?
A bread that uses chemical levellers like baking soda or powder.
What does the muffin method use for fat?
liquid fat ie. melted butter or oil
What does the biscuit method use for fat?
Solid fat ie. chilled butter
What does the creaming method use for fat?
softened fat ie. room temp. butter or coconut oil
What does yeast need to activate?
WARM water and sugar.
What texture do quick breads typically have?
Tender products & Soft Crumb (interior of the bread)
How does the muffin method texture turn out?
Soft, Tender, Cakelike Texture
What is the texture of using the biscuit method?
What texture does the creaming method produce? 3 parts.
Rich, Tender and Cakelike Texture
What is gluten?
Gluten is the protein that gives dough its structure and elasticity.
What are 3 examples of quick breads?
Muffins, cakes, scones, biscuits ect.
How does the muffin method work?
Liquid fat/oil is added to the other liquid ingredients. Then combined with the dry ingredients.
How does the biscuit method work?
Cut cold fat into flour and other dry ingredients, Then add the liquids
Give an example of a product that would use the creaming method.
cake, cookies ect.
What does yeast consume?
Yeast is a living organism that consumes carbohydrates.
Why are quick breads so versatile?
Batters for muffins and quick bread are generally interchangeable. Which means there can be many variations.
What should the goal end product look like?
tender product, domed top, even distribution of add-ins ie. chocolate chips, nuts, fruit etc.
Light, flaky and tender.
Softened fat and sugar are creamed together, this will lighten the colour and the mixture fluffs. Then add the wet to the dry ingredients.
What do you have to look for to know fermentation is complete?
That your dough has doubled in size.
What are the 3 techniques for quick bread?
Flour mixed in quickly
Flour mixed in gently
Wet ingredients added to dry ingredients
What is the most common error when using the muffin method?
Overmixing, it can create tunnelling.
What is the biscuit method similar to?
Why is this method less likely to overmix? 3 parts.
high-fat content, shortens gluten strands and tenderizes the batter.
What is docking and why is it done?
Docking is the act of cutting small
slashes in the surface of the risen dough.
The slashes in the bread allow gasses to escape.