Quick Breads and Batters Attributes of a well prepared quick bread include:
“Quick Bread, Quick Mixes, and Quick Batters” are terms used to describe bread products that are leavened with substances other than yeast. Preparing quick breads is quick and easy (hence the name!).
Most basic quick breads are prepared with the same basic ingredients of
· Flour
· Liquid (milk or juice)
· Leavening agent (baking soda, baking powder)
· Eggs
· Fat (butter, shortening, oil)
· Flavourings (sugar, spices, extracts, fruit zests).
Products you may be familiar with that are classified as quick breads include muffins, loaves, pancakes, crepes, some cakes, brownies and cookies.
There are three mixing methods used to prepare quick breads and batters, the stirring (muffin) method, the creaming method and the biscuit method.
1. Muffin (Stirring) Method- This is the easiest method of combining ingredients.
It requires two bowls, one for wet ingredients and the other for all dry ingredients, including the leavening agent. The liquids are then poured into the dry ingredients and are stirred together with a wooden spoon or spatula until just combined.
***The important rule when using this method is DO NOT OVER MIX! Over mixing will cause the product to become tough and/or chewy, cause tunneling (holes in the interior of the finished product).***
Products prepared using the muffin method include muffins, loaves, pancakes, corn bread, crepes, dumplings and fritters
2. Creaming Method- When preparing a quick batter using this method, you must first begin by creaming together the fat and sugar until light and fluffy (creaming ingredients together creates air pockets that help the product to rise). The eggs and flavourings are mixed into the creamed mixture, and then any remaining liquid and dry ingredients are added. Gentle folding in of the final ingredients will prevent destruction of the air pockets formed in the creaming process.
***It is important to make sure that this mixture is smooth and lump free before adding the eggs and flavourings as it is next to impossible to remove lumps later in the process without over mixing!****
Products prepared using the creaming method include cakes, cookies, squares and brownies.
3. Biscuit Method-This method cuts the solid fat (shortening, lard or butter), into the dry mixture until small pea sized pieces of fat remain. All liquids are then add and the mixture is stirred just until combined. Dough is rolled out and cut using a biscuit cutter.
***It is important that tiny pieces of fat are visible in the final mixture. The combination of fat and flour create layers in the prepared dough. As this fat melts in the oven, it will “puff” the biscuits during the baking process.
Products prepared using this method include biscuits and scones.
· Even colouring- light to golden brown
· Crumb is moist and tender, not doughy. Bread breaks easily, but does not crumble apart. Interior is free of holes or tunnels.
· Top surfaces of quick breads are slightly rough. They have a slightly rounded, uncracked appearance.
See Also
Quick Breads — The Culinary Pro