mixing methods of quick breads延伸文章資訊,搜尋引擎最佳文章推薦

1. A Quick Guide to Quick Breads

Mixing Methods Quick breads contain varying ratios of flour, oil or butter, sugar, eggs and salt, as well as leavening agents and flavor add-ins.AQuickGuidetoQuickBreadsWhatarequickbreads?Quickbreadsaremadeusingchemicalleaveningagents,namelybakingpowderorbakingsoda,insteadofyeast.Theterm“quickbread”isappropriate,astheseitemsdon’tinvolvethelongrisingtimesthatyeastbreadsrequire.Frommuffins,sconesandbiscuitstocornbread,pancakesandwaffles,quickbreadsareagreatwaytogetsatisfyingbakedgoodsonthetablealotfasterthantraditionalyeastbaking.MixingMethodsQuickbreadscontainvaryingratiosofflour,oilorbutter,sugar,eggsandsalt,aswellasleaveningagentsandflavoradd-ins.Whatmakesthemdistinctintextureisthemixingmethodused.Choosefromthefollowingmixingmethodsforyourdesiredtaste,textureandtypeofquickbread.MuffinMethod:Themostcommonlyusedtechniqueisthemuffinmethodthatresultsinabatterratherthandough.Itsprocesseskeepquickbreadslightandtender.Mixalldryingredientsinonebowl,andthenmixtheliquidingredientsthoroughlyinaseparatebowl.Addtheliquidmixturetothedryingredientsandmixjustuntilthedryingredientsaremoistened.Somesmalllumpsshouldremain,asovermixingyieldsdryquickbreads.Gentlyincorporateadd-iningredientsintothebatterneartheendofmixing.CreamingMethod:Thismethodmixesthebuttermorethoroughlywiththesugarbeforecombiningotheringredientstoproducerich,smoothquickbreads.Combinesoftenedbutterwithsugar,saltandotherflavoringsandbeatorvigorouslystiruntilthemixtureisfluffy.Mixintheeggs,oneatatime,andanyliquidingredients.Inaseparatebowl,sifttogetherthedryingredientsandaddtothemixture.Gentlyincorporateflavoradd-inslast.CustomizeYourQuickBreadsThereareinfiniteflavorpossibilitiesforquickbreads.Whenyou’relookingforaneasyhomemadesolution,especiallyduringcurrenttimes,turntoingredientsyouhaveonhandtoprepareadelicious,one-of-a-kindquickbread.Checkouttheseingredientideasforyourowncomfortingmasterpiece.•Spicessuchascinnamon,cardamom,nutmeg,gingerandcloves•Herbslikesage,thyme,rosemary,basilandoregano•Vegetableslikezucchini,ca



2. The Muffin Mixing Method

The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To ...SkiptoMainContentSubmitHomeAboutBrowseRecipesAllRecipesBars&BrowniesBreadBreakfastCakeCandyComponentsCookiesCupcakesIceCream&FrozenDessertsPastriesPies,Tarts,&CobblersSavoryHolidaySeasonalSpecialtyDietsBakingInfoBakingTechniquesBakingScienceOnlineBakingSchoolBakingWorkshopsEventsCalendarPrivateBreadWorkshopsFAQContactBettieHomeContactWorkwithBettieStudentDashboardHome»BakingSchool»BakingTechniques»TheMuffinMixingMethodTheMuffinMixingMethodbyBakerBettieApril6,2018Themuffinmixingmethodisabasicbakingtechniqueusedtomixnotonlymuffinsbutotherquickbreadslikecornbread,pancakes,waffles,quickloafbreads,andsometimescoffeecakes.Usingthismethodhelpsensurethatquickbreadsremaintenderandfluffy. PinitforLater»WhatistheMuffinMixingMethod?Themuffinmixingmethodisoneofthemostbasicmixingmethodsutilizedinbaking.Eventhoughthismethodidentifiesmuffinsinitstitle,itisnotusedonlyformakingmuffins.Themuffinmethodisutilizedwithavarietyofquickbreadssuchascornbread,pancakes,waffles,quickloafbreads,inadditiontomuffins.Themuffinmixingmethodisutilizedformostallquickbreadsthatresultinabatterratherthanadough.Mostquickbreadsthataremadefromdoughs,suchasbiscuitsandscones,utilizethebiscuitmixingmethod.ProcedurefortheMuffinMixingMethodThepurposeofthismethodistolimittheamountofglutenproductionduringthemixingprocess,keepingquickbreadslightandtender.Toachievethis,thedryingredientsarecombinedtogetherinonebowl,thewetingredientsarecombinedinaseparatebowl,andthenthetwomixturesarecombinedtogether.Step1:SiftorWhisktheDryIngredientsSiftallofthedryingredientstogetherintoalargebowl.Ifasieveisnotavailable,theingredientscansimplybewhiskedtogetherwellinthebowl.Step2:MixtheWetIngredientsTogetherInaseparatebowl,mixtogetherthewetingredients,includingtheoilormeltedfat.Step3:CombinetheLiquidwiththeDryIngredientsAddtheliquidingredientsintothebowlwiththedryingredientsanduseaspoonorarubbersp



3. Methods Of Mixing Quick Breads

Muffin Method - This method is usually used for the batter type of quick bread. The dry ingredients are mixed and sifted, then the liquid and egg (if used) ...FreeBooks/Cooking/Recipes/TheAmericanWoman'sCookBook/    MethodsOfMixingQuickBreadsDescriptionThissectionisfromthebook"TheAmericanWoman'sCookBook",byRuthBerolzheimer.AlsoavailablefromAmazon:TheDomesticArtsEditionoftheAmericanWoman'sCookBook.MethodsOfMixingQuickBreadsMuffinMethod-Thismethodisusuallyusedforthebattertypeofquickbread.Thedryingredientsaremixedandsifted,thentheliquidandegg(ifused)areadded,eitherseparatelyorcombined.Whenwellmixed,themeltedshorteningisbeatenin.CakeMethod-Thismethodisusedfortherichermuffins.Theshorteningiscreamed,thesugarstirredin,thenthebeateneggadded.Therestofthedryingredientsaremixedandsiftedandaddedgraduallytothefirstmixturealternatelywiththeliquid.BiscuitMethod-Thedryingredientsaremixedandsiftedandtheshorteningcutinwithknivesorworkedinwiththetipsofthefingers,itbeingnecessarytokeepthefatharduntilthedoughgoesintotheoven.Iftheshorteningbecomeswarm,orismelted,theresultisnotflakyandflakinessshouldbeacharacteristicofbiscuits.PopoverMixturesshouldbethoroughlybeatenwithanegg-beaterforseveralminutes,inordertointroduceasmuchairaspossibleandtobreaktheliquidpresentintotinydroplets.Themixture,beingverythin,willnotholdairverylong,soitshouldbepouredimmediatelyintothebakingcontainers,whichmaybeoftin,glass,aluminum,earthenware,ironorsteel.Ifmetalcontainersareused,theyshouldbehotwhenthebatterispouredintothem,sothatthebakingmaybeginassoonasthepansareputintotheoven.Ahotovenisneededatfirstanduntilthebatterhasrisentofullheight,thenthetemperatureshouldbereducedinordertopreventburning.ForGriddle-cakesandWafflesthegriddlesandironsshouldstandperfectlylevel;thenifthebatterispouredsteadilyfromapitcherorfromthetipofalargespoon,itwillspreaditselfevenly.MuffinMixturesandSimilarBattersshouldbestirredandbeatenonlyenoughtocombineingredientsthoroughlyandproducesmoothnessoftexture.Themuffinsshouldbebakedatonce.SoftD



4. Quick Breads and Batters

There are three mixing methods used to prepare quick breads and batters, the stirring (muffin) method, the creaming method and the biscuit method.CWDHSFoodSchoolHospitalitywithChefDChefD'sHomePageAbouttheFoodSchoolVideos-HowToRecipesAppetizers>BakedEggRollsBlackBeanTortillaPinwheelsBruschettaCaponataDevilledEggsEmpanadasGougeresMakiSushiOneBiteVegetableQuicheMushroomPuffPastryTartlettesRestaurantStyleChickenWingsSamosasSausageRollsBeef>30MinuteShepherd'sPieStuffedPeppersBeefCarbonadeChiliConCarneDolmasi(StuffedGrapeLeaves)LasagnaMeatloafOssoBuccoSwedishMeatballsBreads,BiscuitsandBuns>AmishWhiteSandwichBreadBagelDoughBaguette(CrustyFrenchBread)CinnamonBunsCornbreadCornTortillasCrescentRollDoughFocacciaRecipeHeartyMultigrainBreadNaanBreadPapadumsPizzaDoughPuffPastryPumpernickelBreadRaisinBreadSoftPretzelsTeaBiscuitMixTwoHourBunsCakes>AppleCustardCakeBananaBundtCakeBostonCreamPieCardamomCoffeeCakeCarrotCakeChocolateCheesecakeChocolateCupcakesChocolateGenoiseSpongeCinnamonCoffeeRingCreamFilledCupcakesDarkChocolateCakeDivineChocolateCakeFluffyWhiteCake1,2,3,4CakeFourEggYellowCakeFreshPineappleUpsideDownCakeGarbanzoBeanChocolateCake(GlutenFree)HeavenlyWhiteCakeHotMilkSpongeNewYorkCheesecakeOneBowlCakeOrangeSpongeCakeCarrotCakeTiramisuChicken>ArrozConPolloButterChickenChickenPaprikashChickenParmigianaChickenPotPieChickenRavioliChickenRiceFlorentineCasseroleChickenStirFryChickenWithCranberriesandOrangeCurriedCoconutRiceChickenPaellaHoisinChickenMadrasChickenCurryMediterraneanStuffedChickenMoroccanChickenWithOlivesPastaPrimaveraWithChickenSouthwestChickenBurgersSweetandSourPineappleChickenCookiesandSquares>AmishGingerCookiesGingerMolassesCookiesBrowniesButterTartSquaresChewyOatmealRaisinCookiesChefD'SDecoratorCookiesChocolateChipCookiesCongoBarsDateFilledSandwichCookiesDoubleChocolateChipCookiesGingerbreadMenNanaimoBarsSugarCookiesLemonBarsLemonMacaroons(GlutenFree)MeltingMomentsPeanutButterBallsPeanutButterBlossomCookiesSnowmobileSquaresMarshmallowCreamShortbreadCookiesSnic



5. What Are Quick Breads {Types of Quick Breads}

III.I. 1. Straight Mixing MethodSkiptocontentThispagecontainsaffiliatelinks.FormoreinformationpleasereadmyDisclosurePolicy.Ifyou’veeverseentheterm‘quickbreadrecipe’andwondered,whatarequickbreads?Thisistheguideyouneed!AllyourquestionswillbeansweredasIdiscussthetypesofquickbreadsandthe4mixingmethodsusedtomakethemwithplentyofexamplesanddeliciousrecipestogetyoubaking!Astheautumnseasonbegins,countlessdeliciousbakedgoodsfloodtheinternet.I’mawillingparticipantinthebakingandtheeatingofthem.Oneofthemostpopularformsofbakingthistimeofyeararequickbreads.Butwhatarequickbreads?Aretheythedeliciousloafsofsweet,sticky-toppedbreads,aretheythebundtcakes,orthecookies?ItmaysurpriseyoutolearnthataquickbreadisALLthosethings…andmore!Thereareahugevarietyoftypesofquickbreadsandseveraldifferentwaystomakeone,andthey’realldeliciousintheirownway.SkipTo...hideI.QuickBreadsDEFINITIONII.ExamplesofQuickBreadsIII.TypesofQuickBreads–OrganizingourrecipesIII.I.1.StraightMixingMethodIII.II.2.CreamingMethodIII.III.3.FoamingMethodIII.IV.4.TheShorteningMethod(CuttingFatIntoFlour)IV.WhyWeLoveAllTypesofQuickBreadV.OtherFoodGuidesYouMayEnjoyQuickBreadsDEFINITIONTheterm‘quickbread’isawayofcategorizingmanydifferenttypesofbakedgoods,namelyonesthatrisewiththeuseofchemicalleaveningagents.Thiscanbeanycake,cookie,scone,orbreadrecipebakedbyusingchemicalstocreateriseratherthanyeastoreggs.Eggscanbeusedinaquickbreadtocreateair,buttheremustalsobeachemicalleaveningagenttobecalledaquickbread.Sorrymeringues!Therearemanytypesofchemicalrisingagents,butthetwomainleaveningsourcesweuseare…SodiumBicarbonate(BakingSoda)–Withoutgettingtochemistrycrazy,bakingsodaisanalkalineingredient(oppositeanacid)thatcanbeusedasasourceofleaveninginrecipesthatcontainthenecessaryacidicingredient.Someexamplesofthoseare:ButtermilkoryogurtChocolateorcocoa(NOTdutchprocessedcocoa,seemyGuidetoCookingwithChocolate)FruitJuiceBrownsugarormolassesThecombinationoftheseingredientswithbakingsodacausesanimmediate,bubblingreactionandcreatesriseinourbakedgoods.It’s



6. Chapter 13 Quick bread mixing methods.

The result is a baked good with a finer, more tender crumb. ... There are three mixing methods for quick breads. They include the biscuit method, the muffin ...PrinterFriendly27,462,882articlesandbooksPeriodicalsLiteratureKeywordTitleAuthorTopicTheFreeLibrary> GeneralInterest/Informational> Generalinterest> AboutProfessionalBaking> January1,2006TheFreeLibrary> Date> 2006> January> 1> AboutProfessionalBakingChapter13Quickbreadmixingmethods.Link/PageCitationPage/Link:PageURL:HTMLlink:Citations:MLAstyle:"Chapter13Quickbreadmixingmethods.."TheFreeLibrary.2006DelmarLearning17Nov.2021https://www.thefreelibrary.com/Chapter+13+Quick+bread+mixing+methods.-a0178760038Chicagostyle:TheFreeLibrary.S.v.Chapter13Quickbreadmixingmethods.."RetrievedNov172021fromhttps://www.thefreelibrary.com/Chapter+13+Quick+bread+mixing+methods.-a0178760038APAstyle:Chapter13Quickbreadmixingmethods..(n.d.)>TheFreeLibrary.(2014).RetrievedNov172021fromhttps://www.thefreelibrary.com/Chapter+13+Quick+bread+mixing+methods.-a0178760038[ILLUSTRATIONOMITTED]Afterreadingthischapter,youshouldbeableto:*Understandthedifferencesbetweenyeastbreadsandquickbreads.*Understandthethreequickbreadmixingmethods.*Demonstratethequickbreadmixingmethodsbypreparingtherecipesinthischapter.KEYTERMSbiscuitmethodcreamingcreamingmethodcuttingmuffinmethodtunnelingInthepreviouschapteryoulearnedhowtodefineaquickbread.Thedifferencebetweenagoodquickbreadandagreatquickbreadliesinthemixingmethod.Quickbreadshavetheirownmixingmethods.Thegeneralgoalbehindeachmixingmethodistoreduceglutenformationsothequickbreadistender.Quickbreadrecipestendtouselow-proteinflourslikeall-purpose,cake,andpastry.Thereareexceptionsforspecialtyquickbreadsthatmayusesomehigherproteinflours.Thepresenceoffatandsugaralsoaddtoatenderquality.Inmostquickbreadrecipes,thewords"mixuntiljustcombined"arewrittenoverandoveragain.Overmixingdevelopsglutenandtoughness.Toughnessisoneofthepit



7. Quick bread

Mixing methodsQuickbreadFromWikipedia,thefreeencyclopediaJumptonavigationJumptosearchBreadleavenedwithleaveningagentsotherthanyeastoreggsQuickbreadBananabreadisatypeofquickbreadTypeBreadPlaceoforiginUnitedStatesCookbook:QuickbreadQuickbreadisanybreadleavenedwithachemicalleaveningagentratherthanabiologicalonelikeyeastorsourdoughstarter.Anadvantageofquickbreadsistheirabilitytobepreparedquicklyandreliably,withoutrequiringthetime-consumingskilledlaborandtheclimatecontrolneededfortraditionalyeastbreads.Quickbreadsincludemanycakes,browniesandcookies—aswellasbananabread,beerbread,biscuits,cornbread,muffins,pancakes,scones,andsodabread.[1]Contents1History2Leaveningprocess3Mixingmethods4Doughconsistency5Seealso6References7FurtherreadingHistory[edit]"Quickbread"mostprobablyoriginatedintheUnitedStatesattheendoftheeighteenthcentury[citationneeded][disputed–discuss].Beforethecreationofquickbread,bakedgoodswereleavenedeitherwithyeastorbymixingdoughwitheggs.[2]"Fastbread"isanalternatename.[3]Thediscoveryorrediscoveryofchemicalleaveningagentsandtheirwidespreadmilitary,commercial,andhomeuseintheUnitedStatesdatesbackto1846withtheintroductionofcommercialbakingsodainNewYork,byChurchandDwightof"Arm&Hammer"fame.Thisdevelopmentwasextendedin1856bytheintroductionofcommercialbakingpowderinMassachusetts,althoughperhapsthebestknownformofbakingpowderis"Calumet",firstintroducedinHammond,IndianaandWestHammond,Illinois(laterCalumetCity,Illinois)in1889.Bothformsoffood-gradechemicalleavenersarestillbeingproducedundertheiroriginalnames,althoughnotwithinthesamecorporatestructure.DuringtheAmericanCivilWar(1861–1865),thedemandforportableandquickly-madefoodwashigh,whileskilledlaborfortraditionalbreadmakingwasscarce.Thisencouragedtheadoptionofbreadwhichwasrapidlymadeandleavenedwithbakingsoda,insteadofyeast.[4]TheshortageofchemicalleavenersintheAmericanSouthduringtheCivilWarcontributedtoafoodcrisisthere.[citationneeded]AstheIndustrialRevolutionaccelerated,themarketingofmass-producedprepackagedfoodswaseased



8. Did you know there are different types of quick breads.

Mixing methods for quick breadsSkiptocontentDidyouknowtherearedifferenttypesofquickbreads.WhenIwantaquickandsimple,no-fussbakingprojectIoftenturntoquickbreads.I’msurewhenyouhearthewords“quickbreads”yourfirstthoughtisaloafofbread.Perhapsflavoredwithzucchini,orapples,ormaybepumpkin.Butthetermquickbreadisagenerictermthatreferstobakedgoodsthataremadewithachemicalleaveningagentsuchasbakingpowderand/orbakingsoda.Thispagemaycontainaffiliatelinks.IonlyrecommendproductsthatIwouldusemyself.Imayearnasmallcommissionwhenyoumakepurchasesthroughtheselinksatnoadditionalcosttoyou.Thankyou.AsanAmazonAffiliate,Iearnfromqualifyingpurchases.Formoreinformationpleasereadmy DisclosurePolicy.TableofContentshide1Typesofquickbreads:2Whyarequickbreadscalledquickbreads?3Whatmakesquickbreadsrise?4Whydosomerecipesusebothbakingsodaandbakingpowder?5Threetypesofquickbreads6Mixingmethodsforquickbreads7Typesofbakingpans8Examplesofquickbreads9CulinaryGuides10QuickbreadexamplesTypesofquickbreads:Quickbreadsaremorethanjustyourtrustyloafofbananabread.Alloftheitemsmentionedbelowaretechnicallyquickbreads.Prettymuchanyrecipethatisleavenedwithbakingsodaorbakingpowdercouldbeconsideredaquickbread.MuffinsCakesBrowniesCookiesPancakesWafflesBiscuitsSconesDonutsCornbreadLoavesWhyarequickbreadscalledquickbreads?Theyarecalled“quick”becausetheyare“quick”toprepareandcanbebakedimmediatelyaftermixingratherthanwaitinghoursforyeasttohelpthemtorise.RaspberryLemonRicottaPancakes–SavorandSavvyWhatmakesquickbreadsrise?BakingSoda:Bakingsodaisabaseingredientthatcanbeusedasaleaveningagentinrecipesthatcontainanacidicingredient.Doyouremembercreatingavolcanoinscienceclassbymixingbakingsodaandvinegar?Thatsamereactionhappenswithinquickbreads.Whenbakingsodacombineswithanacidicingredientitbeginstobubbleandreleasecarbondioxide.Thisreleaseofgascausesbakedgoodstorise.Thisreactionbeginsimmediatelysoitisbesttoputyourbakedgoodsintheovenasquicklyaspossible.Bakingsodaisfourtimesstrongerthanbakingpowder.Whichmeansitwilltake1/4teaspoonofbakingsod



9. All About Baking: Quick Breads

TheVersatileQuickBreadIt’snowonderquickbreadsaresopopular.Theyareeasy,fast—asthenameimplies,nearlyfoolproof,versatile,andoh,sogood.Wecommonlyknowthemassweetenedloaveswithfruitornuts,somewherebetweenyeastbreadsandcakesintextureandsweetness.Theyareleavenedwithbakingpowderandbakingsoda.Bananabreadanddatenutbreadaretypicalthoughsomebookslistrecipesforsavoryvarieties.Quickbreadshavelesssugarandlessfatthancakes.Thenutsoftenfoundinquickbreadsaddtothefatcontent.Thefruitaddstothemoistureaswellastheflavor.Becausequickbreadstendtobedrierthancakes,theyareoftenspreadwithbutter,creamcheese,orjam.Peanutbutterisoneofourfavoritetoppings.Quickbreadstendtobemoredenseandmoistthanmuffinsthoughthebatterforquickbreadscanbebakedinmuffintins.Generally,muffinbatteristhinnerthanquickbreadbatter.Quickbreadsarewonderfullyversatile,appropriatewhenevertherichnessofacakeisundesirable.Theyareoftenservedatbreakfastandbrunch,forsnacks,andtheyfinishamealwellinplaceofasweeterdessert.Whenusedforadessert,theycanbetoppedwithicecreamorasyrup.SlicescanbetoastedordippedineggsandmadeasFrenchtoast.Theymakegreatsandwiches—thoughabitfragileunless“stuck”togetherwithcreamcheeseorpeanutbutter.Tryafruitfilledquickbreadtoppedwithshavingsofhamorturkey.HowtoBakeQuickBreadTherearetwomethodsformixingquickbreads:thecreamingmethodandthemuffinmethod.Withthecreamingmethod,sugarandfat(butter,margarine,orshortening)arebeattogethertoentrainairinthemixtureandprovideaddedlifttothebatter.Withthemuffinmethod,theliquidsarecombinedinonebowl,thedryingredientsinanother,andthenthetwoaremixedtogether.Thecreamingmethodtendstomakeamorecake-likebread.Thestepsforeachmethodfollow.TheCreamingMethodPlacesoftenedbutter,margarine,orshorteninginabowl.Addthesugars,spices,andsaltandbeatuntillightandfluffyandairisentrainedthroughoutthemixture.(Donotletthebutterormargarinegetwarmenoughthatitapproachesthemeltingpoint.Frictionfromthemixing,especiallywithanelectricmixer,willincreasethetemperature.)Addtheeggsoneatatime,beatingaftereachaddition.Addanyliqui



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