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Chapter 31
Quick Breads
1
Chapter Objectives
1. Prepare baking powder biscuits and variations.
2. Prepare muffins, loaf breads, coffee cakes, and corn breads.
3. Prepare popovers.
2
Quick breads are the perfect solution for operations that want to offer customers fresh homemade bread without the labor cost of yeast breads.
3
Mixing and Production Methods
Types of dough
1. Soft doughs are used for biscuits 2. Batters pour or drop batters
4
Gluten Development in Quick Breads
Only slight development of gluten is needed for quick breads
Tenderness, not chewiness, is the desired result
Muffin, loaf bread, pancake batters are mixed minimally to keep gluten development low.
Biscuit dough is lightly kneaded enough to develop flakiness.
Popovers are the exception a thin batter made with bread flour, mixed well to develop gluten, and leavened by steam.
5
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