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Sunday, May 20, 2012

Quick Breads in a Wink

Deutsch: Brot- und Backwaren
Deutsch: Brot- und Backwaren (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Most bakers love doing quick breads because they are fast and relatively easy to bake. Loaf and pan breads, muffins, biscuits, and scones are the general types of quick breads. Quick breads being versatile, one can experiment with various flavors and textures such as adding fresh fruits (bananas, berries and mangoes), dried fruits (cranberries, apricots and mangoes), or shredded vegetables (grated carrots and zucchini). But what exactly makes quick breads bake quick? Unlike yeast breads which require at least five to 10 minutes of kneading, quick breads need none at all because they aim for a tender texture rather than a chewy one. Quick breads are actually more like cakes than they are bread!~



According to Heny Sison, an acclaimed culinary baking expert, there are two mixing techniques in making quick breads:

  • The Quick Cooking Method, wherein the wet and dry ingredients are whisked separately and then gently combined before baking in the oven.
  • The Creaming Method, which calls for creaming the butter and sugar, similar to the method used in making a butter cake. Eggs are then added into the lightened butter mixture before mixing it with the dry ingredients.
Here are some pointers to remember in making quick breads:

1. Go easy on the mixing and just stir until combined so as not to develop the gluten which can result in  a tough and gummy product. Gentle and limited mixing will produce a quick bread with a tender crumb.

2. Quick breads will become dry if baked too long and when there is not enough fat or liquid.

3. Quick breads will cave in if they contain too much leavening.

4. If the oven is not hot enough, the quick bread will have underbaked sports.

A quick bread recipe which you will love serving to family and friends is the mango scones recipe. A scone is a rich, British tea biscuit which is flaky and has a slightly cake-like texture.

When baking quick breads, a little tenderness goes a long way. Remember that it is important to have a light touch and to keep the stirring to a minimal. This will ensure success in the kitchen every time.


MANGO RAISIN SCONES

You will need:

6 oz                             raisins
6 oz                             dried mangoes, cut into raisin-size pieces
1 lb, 12 oz (795 g)       bread flour
3 oz (85 g)                   granulated sugar
3 tbsp                          baking powder
1 tsp                            salt
3 1/2 cups                    heavy cream
1/3 cup                        honey
                                    granulated sugar

Here's how:

1. Preheat oven to 425 degrees F.

2. Combine the raisins and dried mangoes. Add extra flour to coat the fruit mixture and prevent from sticking together. Set aside.

3. Combine the remaining flour, 3 ounces sugar, baking powder and salt in a mixing bowl. Reserve about 1/4 cup of the cream. Add the remainder of the cream, together with the honey and the reserved fruit, to the dry ingredients. Mix only until the ingredients come together in a smooth dough. Do not overmix.

4. Gently form the dough (do not knead) into a round disk. Cover the dough and set aside to relax for about 5 minutes.

5. Cut the disk of dough in half horizontally to form two equal pieces. Knead each piece of dough into a round loaf to tighten the gluten. Press or pat the pieces to form a 10-inch circle.

6. Cut each dough circle into 8 wedges. Brush the top of each wedge with some of the reserved cream. Sprinkle top with granulated sugar.

7. Bake for 15-20  minutes or until golden.

 
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