Quick Breads PDF
Document Details
Uploaded by Deleted User
Tags
Summary
This document provides information on different types of quick breads and their corresponding mixing methods. It details various techniques such as biscuit, muffin, and creaming methods.
Full Transcript
QUICK BREADS TYPES OF DOUGH MIXTURES Soft Dough Batters Pour Drop MIXING METHODS Biscuit Method Cut-in the shortening to the dry ingredients. Add liquid ingredients. Mix but do not overmix. Knead on a bench for 30 seconds. Make-...
QUICK BREADS TYPES OF DOUGH MIXTURES Soft Dough Batters Pour Drop MIXING METHODS Biscuit Method Cut-in the shortening to the dry ingredients. Add liquid ingredients. Mix but do not overmix. Knead on a bench for 30 seconds. Make-up. MIXING METHODS Muffin Method Sift dry ingredients together. Combine liquid ingredients. Add liquid ingredients to the dry ingredients. Pan and bake. MIXING METHODS Creaming Method A. For Biscuits Cream fat and sugar. Add eggs one at a time. Add liquid. Add sifted dry ingredients. B. For Muffins & Loaves: Add alternately dry and liquid ingredients to the creamed mixture of butter, sugar & eggs.
