How ingredients are mixed determines to a large extent the structure and texture of the finished product. All ingredients should be evenly mixed. If needed, the flour gluten should be developed to the desired degree to keep the loss of the leavening gas to a minimum during baking.

These general rules apply to mixing quick breads and hatters, regardless of which mixing method is chosen:

The degree of mixing is always limited when the leavening is produced by baking powder.

The amount of mixing varies with the kind of ingredients and their proportion, except for leavening, For example, a product containing a high percentage of fat and sugar maybe mixed longer with less harm to the quality of the finished product.

Recipes in the AFRS outline should be followed, step by step, as the method for mixing quick bread halters.

MUFFIN-MIXING METHOD.- This method is used for pancakes, muffins, corn bread, dumplings, and fritters. The sequence of steps for the muffin method includes sifting dry ingredients together, blending in the liquid and eggs, adding melted shortening, and mixing only until dry ingredients are moistened. Corn bread, muffin, and dumpling batters should appear lumpy.

BISCUIT OR PASTRY METHOD.- This means of combining ingredients is used principally for biscuits. This dough contains more flour than liquid and is of a kneaded consistency.

The dough is prepared by sifting dry ingredients together, blending in the shortening, adding the liquid, and mixing only enough to yield a uniform structure. The dough is then cut into the desired shapes and baked.

CAKE METHOD.- Several quick breads and batters are mixed by the cake method. Cake doughnuts, coffee cakes, and muffins are mixed similarly to batter cakes. Steps used in this method are as follows:

1. Cream shortening and sugar,

2. Add eggs.

3.  Gradually add the dry ingredients to the moist ingredients, alternating so that you begin and end with the dry ingredients.

Quick Bread Preparation

Both drop and pour soft batters and roll-out dough preparation methods are important to know. These batters and roll-out doughs are explained individually in the following sections.

Coffee Cakes

Coffee cakes are popular breakfast or brunch items. The recipe formulas are the same as for regular cakes eaten as desserts, except for minor ingredient changes. The major difference is in the frosting used on cakes.

Coffee cakes are either topped with sweetened crumbs or combined with fruit. Crumb cake and quick coffee cake recipes in the AFRS are of this type. Serve these cakes while still warm. Quick coffee cakes may be prepared with biscuit mix. Check the AFRS for variations.

Corn Bread

Corn bread is a quick bread popular in both northern and southern parts of the United States. Yankee-style corn bread is prepared with sugar; southern style is prepared without sugar. Jalapeno corn bread may be prepared by adding chopped jalapeno peppers.

Corn bread can be baked in either sheet pans (18 by 26 inches) or the batter may be poured into muffin pans to make muffins. Corn bread mix is available. See the AFRS recipe card for directions.

Hush Puppies

Hush puppies are small balls of corn bread batter (about 2 tablespoons) that are deep-fat fried. Finely chopped onions and black or white pepper are added to the corn bread batter. The sugar is eliminated. Corn bread mix, a complete mix except for water, is available for preparing corn bread, muffins, and hush puppies. Check the AFRS for directions.

Dumplings

There are two basic types of dumplings included in the AFRS. The first type is the meat dumpling that accompanies meat stew or poultry and is made from a dough that contains eggs and has no fat. This dumpling is light in texture and bland in flavor to accompany any meat or poultry entree without overpowering it. This type is cooked by steam or in boiling stock. These dumplings are dropped by scoop or 1/4-cup measure on top of simmering stew. The kettle should be covered during the entire cooking period to assure fast and even doneness.

A finished dumpling should not be gummy. Dumpling quality should be the same when cooked in stock in kettles, stockpots, insert pans, or steamers. The outside of the dumpling is characteristically moist, and the inside is light and fluffy. Dumplings absorb the flavor of the accompanying meat dish.

The other type of dumpling is a filled baked dessert and is explained later in this chapter.

Fritters

A fritter is a food, such as fruit, meat, poultry, or vegetables, that has been dipped in a milk-egg-flour batter and fried in deep fat. The food maybe uncooked, cooked, or a leftover. Fritters are made by combining a vegetable, such as corn, into the basic batter. The AFRS contains recipes for apple fritters and corn fritters.

The muffin method is used for mixing fritters; that is, dry ingredients are sifted together, liquid ingredients are combined and added with melted shortening. The amount of mixing is not as critical in the production of fritter or batter mixtures as it is with other quick breads because of the high ratio of liquid to flour and the volubility of the other ingredients. There is less tendency to overdevelop the flour gluten because the ingredients mix easily. Fritters are usually very tender products because they are cooked in deep fat.

Fritters should be thoroughly drained after drying. Place the fritters on absorbent paper for a short period. Fry in small batches because fritters lose crispness if allowed to stand on a steam table.

Commercial breading and batter fry mix is a product made of ingredients similar to those used in fritter batter. Fry mix may be used for deep-fat frying, panfrying, or for grilling. Pancake mix batter may also be used for making fritters.