Biscuit Method
A requires cutting the fat into the dry ingredients.
Blending Method
b_ combines the liquid, sugar, liquid fat and eggs at the same time.
Creaming Method
C involves using solid shortening instead of liquid fat.
Drop Batter
is so thick that it needs to dropped with a portion scoop.
Deflate
over kneading or twisting the hand cutters can cause the dough to do this.
Leavening Agents
allow quick breads to leaven or rise.
Liquids
g adds moisture and helps produce gluten in quick breads.
Salt
strengthen gluten and adds flavor.
Sweeteners
improve the flavor and color of quick breads.
Eggs
build structure and increase volume in quick breads.
Tunnels
large irregular holes in the crumb.
Biscuits
should have flat tops and straight sides have a brown crust.
Struesel
A sweet crumbly topping for quick breads made of flour, brown and white sugar.
Quick Breads
Pancakes, Waffles, Scones, Muffins and Biscuits.
Springs back
muffins are done if this happens when you press on top of them.
Crumb
This refers to the internal texture of a bread or roll.
Bagel
This lean dough product is often eaten for breakfast.
Sourdough
This bread has a unique flavor made from a starter.
Sheeter
A piece of equipment that helps ensure consistent rolled-in fat yeast dough protection.
Croissant
This is a sweet, rich dough product.
Cinnamon buns
This is a resent shaped flaky roll.
Dough conditioner
A chemical that is added to hard-lean products to strengthen gluten and improve texture.
Pullman
This type of bread is made into squared off loaves.
Panning
Removing a portion of dough for use the next day to enhance fermentation.
