Quick Breads: Mixing Methods and Fat Types

Quick Breads

• Quick breads are tender products made from soft doughs or batters, with gluten development minimized to ensure tenderness.
• Tenderness in quick breads comes from the mixing method used and the type and amount of fat in the formula.

Mixing Methods

• There are three common mixing methods used in quick breads: the biscuit method, the muffin method, and the creaming method.
• The mixing method employed is directly related to the type and consistency of fat used in the formula.

Biscuit Method

• The biscuit method is used for biscuits, shortcakes, and scones.
• It involves cutting cold solid fats (such as butter, lard, or vegetable shortening) into the flour using a knife and fork, box grater, pastry cutter, or mixer fitted with the paddle.
• The goal of the biscuit method is to create a baked good that is light, flaky, and tender.
• To achieve flakiness, the fat is cut into visible uniform pieces.

Fat Types and Consistency

• Cold solid fats (such as butter, lard, or vegetable shortening) are used in the biscuit method to produce flaky products.
• Fats that are soft but not liquid are used in the high-fat creaming method.
• Liquid fats (such as oil or melted butter) are used in the muffin method to produce very moist, tender products.

Flour Selection

• Quick breads are made using wheat flour with a protein content in the range of 8 to 9 percent.
• Some blends of all-purpose flour and many blends of pastry flour fit within this range.
• Many recipes specify all-purpose or pastry flour to achieve tenderness and a soft crumb.