Kinds of Quick Bread
Kinds of Quick Bread
Must be
mixed with sugar.
Quick Bread - are breads that use
leavening agents other than
yeast such as baking soda and Active Dry Yeast - dry,
baking powder. it takes a shorter granular form of yeast. Must be
time to bake. rehydrated in warm water
Kinds of Quick Bread before use.
Pancake/ Griddle Cake - It is
Instant Yeast - also a dry
a flat cake, Often thin, round
granular form of yeast, does not
prepared from flour base batter.
have to be dissolved in water
It is cooked on a hot surface
before use. Also called rapid rise
such griddle or frying pan,
or quick rise yeast.
Fritters - name given to several
fried foods made from a batter
and topped with syrup, butter,
bits of meat or seafoods. They Ingredient Function
are either pan fried or deep A microscopic, single-
fried.
Yeast
celled plant used as a
Doughnuts - a small fried cake leavening agent (gives
of sweetened dough, typically in rise)
the shape of a ball or ring. Often
Flour Gives structure
served as snack item.
Two most common types: Moisten & dissolve dry
a. "toraidal" ring doughnut Liquids
ingredients
b. filled doughnut Mix with flour protein
Muffin - It is a type of semi- to form gluten
sweet quick bread, Similar to
Fat Tenderizing agent
cupcakes, usually less sweet
cakes with no icing. It is baked Help incorporate air
in portions good for one Eggs
when beaten
person. Cupcakes more icing Add color, flavor, and
muffin no icing contribute to structure
Pale top Frequent Open oven Sunken Not inverting Invert cake
crust opening of oven door pan to cool to cool
door. only when cake cake cool.
Low necessary. Tough Insufficient Use the
oven temperatu Follow sugar correct amo
re. proper unt of
Wrong size of oven sugar.
pan. temperature Poor Poor quality of Used good
. flavor ingredients; quality
Use correct wrong ingredients;
size of proportion of follow the
pan. ingredients was standard
Sticky top Too much Use correct used. recipe and
crust liquid amount of correct
liquid. measureme
nts for Molded cookies - the cookie dough is
ingredients. shaped by hand after chilling or
pressed into cookie molds.
Large OverbeatingBeat egg Pressed cookies - prepared by pressing
holes or Too much white dough through a cookie press or pastry
tunnels leavening correctly. bag on the baking sheet to form desired
agents Use the shapes. They are festive cookies
correct
amount of Refrigerate cookies - the cookie dough
leavening is formed into long rolls, wrapped and
agents. chilled. The chilled dough is then sliced
Baking Temperature and Baking and baked.
times for cake
Kind of Temperature Time CHARACTERISTICS OF GOOD
cake QUALITY COOKIES
Cakes with 177°c 15 - 25 TYPE OF
fat to 190 °c minutes COOKIES
Cupcake 177°c 20 - 35 1. Drop -Uniform in size and
Layer cake to 190 °c minutes cookies shape
Loaf 177°c 45 - 60 -Tender, slightly moist
minutes texture
- Rich, pleasing flavor
Cakes 177°c 30 - 45 2. Bar cookies -Hold shape and
Without to 190 °c minutes uniform sizes
Shortening -Soft, tender moist
-Pleasing flavor
Cookies - the term cookies came from 3. Refrigerate -Uniform slices
the Dutch word "coekjie" meaning cookies -Tender, crispy
small cake. They are available in varied -Pleasing flavor
shapes and sizes.
4. Rolled -Retains shape of the
Pressed cookies - cookie batter is cookies cutter
dropped by teaspoonfulon the cookie -Tender
sheet -Pleasing flavor
Bar cookies - the cookie batter is 5. Pressed -Retain the shape of
spread evenly in a shallow square or cookies the cookie press
rectangular pan before baking. After -Tender, crispy
baking, they are cut into bars or -Pleasing flavor
squares.
6. Molded -Uniform in shape
cookies -Tender, slightly
Rolled cookies - made by rolling the
moist
dough and cutting it into several
-Pleasing flavor
shapes using a cookie cutter before
baking. For easier handling, the dough
is chilled. CAUSES OF POOR QUALITY
COOKIES PROBLEMS
Problems Causes
1. Uneven size -Too much flour
and shape -Over mixing
-Lacks of liquid
-To hot oven
temperature
2. Pale color -Overmixing
-Underbaking
-Incorrect oven
temperature
3. Too dark -Too much sugar
-Overbaking
-Too hot oven
4. Tough -Inadequate
shortening
-Overmixing
-Too much flour
-Overbaking
5. Heavy -Overmixing
-Underbaking
6. Streaks -Insufficient mixing
of
ingredients
7. Too dry -Too stiff batter
-Overbaking
8. Too moist -Underbaking
-Too much
shortening
9. Crumbly -Too much flour
-Too low oven
temperature
10. Tunnels -Overmixing
-Too much flour
-Inadequate liquid
11. Poor flavor -Poor quality of
ingredients
-Wrong proportion
of
ingredients.