Scribd
Upload
1 views2 pages

Module 9

Module 9 focuses on quick breads, including the preparation of biscuits, muffins, loaf breads, coffee cakes, and popovers. It outlines the mixing methods, gluten development, and specific procedures for making carrot cupcakes and cream cheese frosting. The document emphasizes the ease of producing fresh homemade bread with minimal labor compared to yeast breads.

Uploaded by

led.enuff
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
1 views2 pages

Module 9

Module 9 focuses on quick breads, including the preparation of biscuits, muffins, loaf breads, coffee cakes, and popovers. It outlines the mixing methods, gluten development, and specific procedures for making carrot cupcakes and cream cheese frosting. The document emphasizes the ease of producing fresh homemade bread with minimal labor compared to yeast breads.

Uploaded by

led.enuff
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

Module 9- QUICK BREADS

Objectives
1. Prepare baking powder biscuits and variations.
2. Prepare muffins, loaf breads, coffee cakes, and corn breads.
3. Prepare popovers.

Quick breads are the perfect solution for operations that want to offer customers
fresh homemade bread without the labor cost of yeast breads.

Mixing and Production Methods


 Types of dough
 Soft doughs are used for biscuits
 Batters - pour or drop batters

Gluten Development in Quick Breads


 Only slight development of gluten is needed for quick breads
 Tenderness, not chewiness, is the desired result
 Muffin, loaf bread, pancake batters are mixed minimally to keep gluten
development low.
 Biscuit dough is lightly kneaded enough to develop flakiness.
 Popovers are the exception - a thin batter made with bread flour, mixed well
to develop gluten, and leavened by steam.

Biscuit Method
 Combine all dry ingredients and cut in fat
 Combine all liquids
 Add liquids to dry ingredients until combined and soft dough is formed
 Knead lightly

Variations to the Biscuit Method


 Variations on the basic procedure produce different characteristics
 Using slightly more shortening and cutting in less produces a flakier
biscuit
 Omitting the kneading produces a tender, crustier biscuit, with less
volume
The Muffin Method
This mixing method is used for muffins, pancakes, waffles, and quick loaf
breads, and coffee cakes

Muffin Method
 Combine dry ingredients
 Combine all liquids, including fats
 Add liquid to dry ingredients and mix until combined but lumpy

CARROT CUPCAKE
Item Weight Procedures
All purpose flour 1c Combine all dry ingredients
salt 1/2t
Baking powder 1/2t
Baking soda 1/2t
Cinnamon 1/2t
sugar 3/4 c
Cooking oil 1c Add
Whole eggs 2 pieces Add. Mix well

Grated carrots 2 pieces ( big sizes) Lastly, Add


walnuts 1/4 c Add. Pour batter onto lined square
pan. Bake at 350F for 30 minutes.
Put on the cake rack .set aside

Cream Cheese Frosting


Item Weight Procedures
Butter ½c Cream the butter.
Cream cheese ½c add
Powdered sugar 1c Add. Continuous beat until double
the amount. Pour to the cold cake

Note:
Need cupcake paper liner (cupcake making)
Wax paper for underliner during cooking

You might also like