QUICK

BREADS
QUICK BREADS
• Are baked products that are made quickly
– usually baked immediately after mixing.
• These are commonly known as sweetened
loaves infused with fruits and nuts.
• The texture and sweetness levels at
somewhere between yeast breads and
cakes.
• Quick breads have lesser sugar and fat
content compared with cakes.
QUICK BREADS
• Some quick breads are made
without chemical leaveners, these
are instead leavened by steam.
They are called unleavened
breads.
• Muffins, loaves, biscuits, and
scones, griddle cakes, doughnuts,
and fritters are all quickbreads.
CLASSIFICATIONS
OF QUICK
BREADS
POUR BATTER
Is a mixture which consists of one
part liquid and one part flour. The
consistency of the batter is thick
yet flowy. It should flow in a steady
stream when poured. Griddle cakes
like pancakes, waffles, crepes –
including doughnuts and fritters
are all examples of pour batters.
DROP BATTER

A drop batter is a mixture

which consists of one part
liquid and two parts of flour,
the consistency is, it breaks
into a drop when poured. A
muffin batter is an example of
a drop batter.
SOFT BATTER

Is a mixture consisting of one

part liquid and three parts
flour, and the mixture
consistency is sticky to the
touch. Biscuits and scones
are classified as soft dough.
TYPES OF
MUFFINS
BREAD-LIKE MUFFINS
• Less sugar and fat makes a bread-
like muffin.
• The fat used is usually in liquid
form.
• Stirring must be kept to a minimum
so the gluten is not overdeveloped.
• The interior crumb has small and
irregular air holes.
CAKE-LIKE MUFFINS
• A higher sugar and butter content in the
batter.
• The butter and sugar are creamed
together and need more stirring to
develop the desired structure.
• The interior crumb should have smaller
air holes.
• Texture should be tender and more cake-
like.
MIXING METHODS
With the optimum proportion of
ingredients, mixing, and baking
results in the ideal muffin which has
good volume, slightly rounded,
golden brown with a pebbly top. Two
bowls are needed to make the muffin
batter. One bowl is used to mix all the
dry ingredients. For best results, the
wet ingredients are usually poured
into the dry ingredients .
MUFFIN METHODS
• Combine the dry ingredients in one bowl,
mix them well.
• Combine the wet ingredients in another
bowl, mix them well.
• Finally, combine the dry and wet
ingredients, by hand with a wooden
spoon, just enough to blend – DO NOT
OVERMIX.
• Pour in muffin pan and bake immediately
in a preheated oven. DO NOT OVERBAKE.
CAKE METHODS
• Cream the butter and sugar together. The
higher sugar and fat in this type of muffin act
as tenderizers by minimizing gluten, thereby
producing a richer cake-like muffin with a
softer crumb.
• Mix the eggs in.
• Add the wet and dry ingredients alternately.
• Batter will look smooth. DO NOT OVERMIX.
• Pour in muffin pan and bake immediately in a
well-preheated oven. DO NOT OVERBAKE.