tailieunhanh - Lecture Professional baking (6/E): Chapter 10 - Gisslen

After studying this chapter you will be able to understand: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Quick Breads 10 Quick Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick breads are quick to make. They are leavened by chemical leaveners and steam. Little gluten development is required. Mixing takes a short time. Quick Breads Quick Bread Dough Mixtures Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Soft doughs: used for biscuits (usually rolled). Batters: may be pour batters or drop batters. Quick Breads Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Only slight gluten development is desired in quick breads. Tenderness is a desirable quality rather than the chewiness of yeast breads. Tunneling is a result of over mixing muffin batter. It creates large, elongated holes and toughness inside the muffins. Quick Breads Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 To make quick . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Quick Breads 10 Quick Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick breads are quick to make. They are leavened by chemical leaveners and steam. Little gluten development is required. Mixing takes a short time. Quick Breads Quick Bread Dough Mixtures Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Soft doughs: used for biscuits (usually rolled). Batters: may be pour batters or drop batters. Quick Breads Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Only slight gluten development is desired in quick breads. Tenderness is a desirable quality rather than the chewiness of yeast breads. Tunneling is a result of over mixing muffin batter. It creates large, elongated holes and toughness inside the muffins. Quick Breads Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 To make quick breads, there are three mixing methods: Biscuit method: used for biscuits, scones. Muffin method: used for muffins, pancakes. Creaming method: used for muffins, loaf breads, and coffee cakes. Quick Breads Biscuit Mixing Method Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Scale all ingredients. Sift the dry ingredients. Cut in the shortening. Combine the liquid ingredients. Add the liquid to the dry ingredients. Knead dough lightly. Make-up. Quick Breads Muffin Mixing Method Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Scale all ingredients. Sift together the dry ingredients. Combine the liquid ingredients. Add the liquids to the dry ingredients and mix just until all the flour is moistened. Pan and bake immediately. Quick Breads Creaming Mixing Method Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Combine the fat, sugar, salt, and spices in the bowl of a mixer. Cream until light. Add eggs in two or three stages. Stir together the dry ingredients. Stir together the liquid ingredients. Add the dry and liquid ingredients alternately into the creamed mixture. Quick Breads Biscuit Makeup Method Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Roll out dough. Cut into desired shapes. Place biscuits on greased or paper-lined baking sheets. Brush the tops with egg wash. Bake. Quick Breads Muffin Makeup Method Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Grease or spray loaf pans or muffin tins. Paper liners may be used. Take care not to overstir the mix as you portion it. Bake as quickly as possible. Quick Breads