Quickbreads

1. Quick Breads and Batters Chapter 37

3. Quick breads begin in the form of either a dough or a batter

4. A dough is a mixture of flour, liquid, and other ingredients that is stiff enough to form into shapes for baking

6. Types of Quick Breads Biscuits are a savory quick bread and can be served at any meal Biscuits are made using the biscuit method 1. combine dry ingredients 2. cut in shortening into dry ingredients 3. Liquid ingredients added in and mixed only until combined 4. biscuits can either be rolled out and then cut or can be scooped

8. Muffins can be baked in a loaf pan or muffin tins

10. Sometimes made with dough, sometimes with batters

11. After being fried, fritters are dusted with sugar or powdered sugar

12. Always served piping hot

14. Batter Products Pate a Choux is a paste or thick batter used to make cream puffs and éclairs Batter can be used as a base of doughnuts and popovers Batter is prepared on the stovetop Often filled with creams or fruit purees