Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Module 5. QUICK BREADS

Intended Learning Outcomes:

1. Define quick bread.

2. Use chemical leavening agents properly.
3. Prepare a variety of quick breads using the biscuit method, muffin method and creaming method.

Introduction

Quick breads are made with chemical leavening agents, principally baking soda and baking powder. This
sets them apart from breads that are made with yeast and require additional tie for fermentation and proofing.

MIXING METHODS

Quick breads are generally mixed by the biscuit method, the muffin method or the creaming method. The
mixing method employed is directly related to the type and consistency of fat used in the formula.

QUICK BREAD MIXING TECHNIQUE

Mixing Technique Fat Result

Biscuit method Solid (chilled) Flaky dough
Muffin method Liquid (oil or melted butter) Soft, tender, cakelike texture
Creaming method Softened(room temperature) Rich, tender, cakelike texture

BISCUIT METHOD

The biscuit method is used for biscuits, shortcakes and scones and is very
similar to the technique used to make flaky pie doughs. The goal is to create a baked
good that is light, flaky and tender.

Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.

The word biscuit came from the Latin term bis cotus meaning “twiced baked”.
Although the technique is no longer practiced, people used to first cook biscuits in a hot
oven and then dry them in a cool oven. Biscuits rely on fat for shortening power, and on
just the right amount of kneading to increase gluten formation. A biscuit dough contains
flour, fat, milk, baking powder, and salt. Formerly lard was usually the fat of choice, but
butter may also be used, and margarine or hydrogenated vegetable shortening are
common choices.

During the biscuit preparation, the dry ingredients are first

mixed together, the fat is cut in with a pastry blender or two knives
until particles the size of rice grains are formed; then milk or
another liquid is added or well, made in the center of the flour
mixture. The flour is mixed only minimally in short dough, to
minimize the development of a gluten network. Once the liquid is
mixed in, the dough is then formed into a ball and placed on a
lightly floured breadboard, where it is kneaded briefly, for about
half a minute, until the stickiness disappears. The lack of liquid makes kneading necessary for gluten development.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Over kneading causes toughening because of excess gluten formation, and allows carbon dioxide gas to escape,
resulting in a compact, less tender biscuit.
Once kneaded, the dough is rolled out on a floured surface to the desired thickness: ¼ inch for plain
biscuits, ½ inch or less for tea biscuits, and 1 inch or more for shortcake. It is then cut into round shapes using a
sharp-edged cutter that has been very lightly dipped in flour. The dough rounds are placed on an ungreased baking
sheet 1 ½ inches apart for crisp sides. Inadequate spacing between dough pieces will result in uneven or caved-in
sides. Lightly brushing the tops with a thin coat of butter or margarine improves browning. Biscuits are baked 425
˚F (218 ˚C) for about 10-20 minutes or until the surface turns a golden brown color.

Two Ways to Make Biscuits:

1. Using solid fats

Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the
flour and is fairly crumbly and mealy. Liquid is added to make a soft dough and then the mixture is rapidly
but lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten for flaky product.

2. Using liquid shortening or “Wet to Dry Method”

Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to
make soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough.

Outside Characteristics of Biscuits:

 Shape: Uniform; straight sides and level tops on rolled biscuits

 Size: Uniform; twice the size of unbaked biscuits
 Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow or brown
 Crust: Tender; moderately smooth; free form excess flour

Inside Characteristics of Biscuits:

 Color: Creamy white; free from yellow or brown spots.

 Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
 Texture: Tender; slightly moist; light.
 Flavor: Pleasing, well-blended with no bitterness.

MUFFIN METHOD

Muffins are small, simple cup breads, cakelike baked good

made in muffin pan leavened and are considered a member of the quick
bread family. They usually contain flour, liquid, fat, egg, sugar, salt,
leavening agent and a flavoring ingredient that may also add texture.
When preparing baked goods by the muffin method, the goal is to
produce tender product with an even shape and an even distribution of
fruits, nuts or other ingredients. A variety of quick loaf breads and
coffee cakes can be derived from the basic muffin recipe.

Procedure for preparing products with the Muffin Method

1. Measure all ingredients.

2. Sift all dry ingredients together.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

3. Combine the liquid ingredients, including melted fat or oil. Melted butter or shortening may solidify when
combined with the other liquids; this is not a cause for concern.
4. Add the liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. The batter
will be lumpy.
5. The batter is now ready for make-up and baking.

Make up for Muffin-method Products

1. Muffin pans and loaf pans should be greased with

butter or shortening. Paper liners may be used and
will prevent sticking if the batter contains fruits or
vegetables.

2. A portion scoop is a useful tool for ensuring

uniform-sized muffin. Be careful not to drip or soil
batter onto the edge of the muffin cups; it will burn
and cause sticking.

3. Allow muffins and loaf breads to cool for several

minutes before attempting to remove them from the
pan.

4. Cool the finished products on a wire rack.

Outside Characteristics of Muffin and Quick Breads

 Shape: Uniform; well-rounded top; free from peaks; no cracks.

 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny

Inside Characteristics of Muffin and Quick Breads

 Color: Creamy white or slightly yellow; free from streaks.

 Grain: Round, even cells; free from tunnels.
 Texture: Tender; moist; light.
 Flavor: Pleasing; well-blended with no bitterness.

Avoid Over mixing- one of the keys to making a good muffin is to use the muffin method in mixing the ingredients,
just barely moistening the dry ingredients. Some small lumps in the batter are desirable; a smooth batter means that
over mixing has occurred, too much gluten has been developed. Over mixing creates a muffin with a smooth, peaked
top and an interior that is tough and riddled with tunnels.

Avoid under mixing- although both avoiding over mixing and using the appropriate flour help to avoid tunnels,
under mixing leaves lumps that are too large, indicating insufficient gluten development and resulting in a crumbly
muffin that falls apart. Insufficient mixing also leaves the baking powder incompletely moistened, which results in a
low-volume muffin.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Quick Breads Problems and their Causes

Causes
Excessive mixing Oven to hot Oven too cool Too much flour Baked too long
Problems
Peaked top 
Smooth crust 
Pale  
Burned 
Tough “elastic”  
Tunnels 
Very compact 
Too dry   

CREAMING METHOD

The creaming method is comparable to the mixing method used for many butter cakes. In fact many butter
cake formulas may be baked in muffin pans and served as muffins. The softened fat and granulated sugar should be
properly creamed to incorporate air, which will help leaven the product as it bakes. The final product will be
cakelike, with a fine texture. There is less danger of over mixing with this method because the higher fat content
shortens gluten strands and tenderizes the batter.

Procedure for preparing products with the Creaming method

1. Measure all ingredients.

2. Sift the dry ingredients together.
3. Combine the softened fat and sugar in a mixing bowl. Cream on low speed until color lightens and the mixture
fluffs.
4. Add eggs gradually, mixing well.
5. Add the dry and liquid ingredients to the creamed fat alternately. This steps are repeated until all liquid and dry
ingredients are incorporated. By adding the liquid and dry ingredients alternately, you avoid over mixing the
batter and prevent the butter and sugar mixture from curdling.
6. The batter is now ready for make-up baking.

Make-up of Creaming Method Products

 Panning and baking procedures are the same as those for quick breads prepared with the muffin method.

GRIDDLECAKES

Pancakes and waffles are type of griddlecakes or griddle bread. They are usually leavened with baking
soda or baking powder and are quickly cooked on a very hot griddle or waffle iron using very little fat. They should
have a rich flavor and a light, tender, moist interior.

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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

 PANCAKES

Pancakes are made from a pour batter, the

consistency of which is dependent upon the proportions of
ingredients. The mixing technique and the griddle
temperature are the key factors affecting quality. The muffin
method is used for mixing the liquid and dry ingredients.
Too much stirring will result in dense, heavy pancakes,
because stirring develop gluten and causes carbon dioxide
gas in the batter to escape.

To cook pancakes, a griddle or frying pan is

heated and tested by flicking a few drops of cold water onto
the surface. If the water pop up and “dances” across the surface of the griddle, the temperature is just right; it is too
cold if the water droplets stay on the surface and boil, and too hot if the water drops vanish instantly in a whisk of
evaporation.

The griddle must be slightly greased, although some griddles are specially coated so that adding a film fat
is unnecessary. For each standard-size pancake, ¼ cup of batter is gently poured onto the griddle. When the bubbles
start to appear over most of the pancake’s surface, the underside should be delicate brown, and it is ready to turn
over. Any additions, such as fruit or nuts, are added before turning. The second side will usually not brown as
evenly as the first, which always serves as the presentation side. For best results, turn the pancakes only once and do
not press down on them with the spatula, as pressure will result in a too-flat, heavy product.
Waffles

 WAFFLES

Waffles are made from a pour batter that contains more fat that a pancake batter. Folding beaten egg
whites into waffle batter adds extra crispness and lightness. A waffle iron should be greased lightly. Most have
indicator that tells when the waffle iron has reached the proper temperature. Once the temperature is reached, the
batter is poured into the middle of the waffle iron for even distribution. Pouring the batter from a pitcher, ladle or
measuring cup allows proper monitoring of the batter flow. When the waffle iron is 2/3 full, the cover is closed and
waffle is cooked for approximately 5 minutes, or until stream has stopped escaping from the waffle iron. Waffles are
done when they are golden brown, crisp and tender.

Waffle irons should never be submerged in water for cleaning. They are brushed free of crust and crumbs,
and the outside is wiped clean with a damp cloth.

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