Upload
leo-murphy
View
78
Download
4
Tags:
Embed Size (px)
DESCRIPTION
Making Biscuits. Quick breads are LEAVENED by agents that allow for IMMEDIATE baking NOT leavened by yeast. Examples: Biscuits Muffins Pancakes & Waffles Fruit/Nut Loaves Cakes Cookies. What are QUICK BREADS?. Quick breads are made by:. The BISCUIT method The MUFFIN method - PowerPoint PPT Presentation
Citation preview
What are QUICK BREADS?
• Quick breads are LEAVENED by agents that allow for IMMEDIATE baking
• NOT leavened by yeast
• Examples:– Biscuits– Muffins– Pancakes & Waffles– Fruit/Nut Loaves– Cakes– Cookies
Quick breads are made by:
• The BISCUIT method
• The MUFFIN method
• The CONVENTIONAL or STANDARD method
The BISCUIT Method
• Makes one basic type of bread– Biscuits– Scones– Shortcakes
• Characterized by:– Delicate texture– Crisp but tender crust– Inside:
• creamy white• slightly steamy• peels apart in wafer-
thin layers
Basic Facts about the Biscuit Method
• A solid fat is added to the dry ingredients BEFORE the liquids are mixed in
• Use a higher ratio of flour to liquid– Makes a dough, not a batter
• Can be either ROLLED or DROPPED, depending on the amount of liquid in the recipe
• Drop biscuits require more LIQUID
The BISCUIT Method
1. Measure all ingredients accurately.2. Sift the dry ingredients together into a large
mixing bowl.3. Cut the fat into the flour until the particles are
the size of peas or coarse bread crumbs.4. Make a well in the center of the dry
ingredients.5. Add the liquids all at once.6. Using a fork, mix until the dry ingredients are
just moistened.
Why do we cut in fat?
• Dry ingredients for biscuits should look like COARSE CORNMEAL before liquid ingredients are added.
• This technique disperses fine fat particles in the dough
• During baking, the fat melts between layers of flour, and its liquid content turns to steam, helping with leavening
What does it mean to KNEAD biscuit dough?
• KNEADING: to work and press the dough with hands
• Rolled biscuit dough should be kneaded VERY LITTLE!– Gently, 8 to 10 times…
and that’s IT– You want the dough to
be SOFT and stick to itself, not the bowl
Cutting Biscuits
• After the dough is kneaded, ROLL it out using a rolling pin
• Roll the dough to a thickness of ½ to ¾ in.
• Cut with a biscuit cutter or the rim of a beverage glass
BAKING Biscuits
• Biscuits bake at a high temperature:– 375° to 475 °F
• Make sure to REDUCE the oven temperature by 25 °F if you use a dark-colored metal pan!– Keeps the bottom from
becoming black