Quick Bread

Can bakery desserts fermented without yeast be called bread? In our usual perception, bread is always made with yeast, but in the United States there is a baking series called “Quick-handed bread”, which is bread that is as bulky as it is without the use of yeast and sent with eggs. If you ’re not familiar with it, let ’s take a look at the definition of “Quick Hand Bread”

What is quick bread

Quick bread, broadly refers to bakery products that do not ferment with yeast (this yeast includes yeast powder and natural yeast) and do not need to beat eggs to cause volume expansion. It saves the same long-term fermentation process as bread, mixes dry ingredients and wet ingredients, stirs them, and bake them. That’s why it got its name.
It includes a wide range of cakes, biscuits, brownies, shortbread, muffins, muffins, scone, waffles, corn bread, soda bread, tambourine, etc. and many more.
In a narrow sense, in daily life, quick bread refers to something that is baked in a toast mold and has a shape and taste between bread and cake, similar to domestic date cake.

Did it subvert your perception a bit? Does that mean that the muffins are replaced with toast molds, which also belong to quick bread? Yes, yes, yes, the American people who invented it are so defined. Every year from Halloween to Christmas, Americans always say that pumpkin bread refers to pumpkin-flavored fast-bread.
The invention time of Kuaishou bread is closely related to the advent of baking powder. Since baking soda powder and baking powder can speed up the bread making efficiency by N times, it met the rapid demand for food during the American Civil War (around 1861) at that time, so it felt like Baking soda and baking powder give the soul of Kuaishou bread.

American classic quick bread, banana bread, carrot bread, corn bread, zucchini bread, gingerbread bread, anyway, the common ingredients are all right, it can be said that it is very common, of course, we are introducing a product that you may eat less today. The taste of the ——- Songren corn quick salty bread, the original recipe comes from the kitchen @ Sunny_Kreglo, it is as delicious as pine kernel corn, it is a very rich bread, provided you like to eat salty food ~

Pine Nut Corn Quick Bread

Materials

A material
1 chive
1/8 tsp sea salt
1/2 tsp olive oil

B dry material
140g whole wheat flour
60g all-purpose flour
1/2 tsp sea salt
Aluminum-free baking powder 3/4 teaspoon
1/4 teaspoon baking soda
1/8 teaspoon turmeric powder
1/8 teaspoon ground black pepper
Brown sugar 4g

C wet material
2 large eggs (room temperature)
Olive oil 25g
1 tsp white vinegar
150g sweet corn kernels (drained water)
Plain pine nuts 25g (put in batter) 25g (sprinkle on the surface)
Original Chicken Soup (Room Temperature) 110g
★ Eggs and chicken soup must be used at room temperature to make the bulking agent better.
★ Chicken soup can also be replaced with vegetable broth or beef soup, if it is not available, it can be replaced with water or milk, but the flavor will be worse, we use the water mixed with the thick soup, pay attention to the amount of water on the packaging, water Don’t add less, otherwise it’s very salty.
★ If the soup used is very salty, the salt in the dry material can be reduced or not added. The salt sprinkled on the surface should not be omitted as much as possible, but we are afraid that if the salt is not added, it will be ok ~
★ Sweet corn can use canned, frozen (after thawing and reuse), cooked sweet corn corn scraps, do not use waxy corn kernels.
★ If you like to eat green onions, you can use two small chives. Spread the scallion oil and pine nuts together on the surface of the bread.

Practice

① Prepare all materials in advance, and preheat the oven to 175 degrees Celsius, prepare a cake baking tray, if it is a sticky mold, please lay out oil paper in advance.
Material A
② Cut chopped green onions, and then cut the chopped green onions like chopped stuffing to the point of juice (the key to flavor).
③ Put in a small bowl, mix the chopped green onion with 1/8 teaspoon salt, mix well and set aside. It is recommended to use a thinner sea salt, which is easier to mix. Ours is coarse, so it is difficult to mix well, and later changed it.
④ The salted shallots will give more sticky juice, add 1/2 teaspoon of olive oil, mix well and set aside.
⑤ Pour scallion oil into the wet material, mix well and set aside.
⑥ In a large bowl, mix all the dry ingredients, mix well and set aside.
⑦ In a mixing bowl, mix eggs, olive oil, white vinegar, sweet corn, chicken broth and mix well.
⑧ Add the chopped shallot of material A and mix well.
⑨ Pour the powder of dry materials and mix it by quick cutting and pressing (don’t stir in a circle). When it is mixed, you can see a little bit of dry powder. Don’t over-mix! The state of the batter is thick and hardly flows. When half-mixed, pour 25 grams of pine nuts and continue to mix.
★ The reason why the operation here must be fast. The first reason is that the flour will tend to stiffen because of the stirring, and the second is that the baking soda in the dry material and the vinegar in the wet material combine to start a chemical reaction If the time is too long, they all evaporate, and the bread will not grow too long.
★ It is better to stir 20 times, or not more than 20 seconds, some dry noodles are okay. Because as soon as the flour comes into contact with the liquid, gluten begins to form, which is also the least desirable for making quick bread. The best batter state is rough and unshaven. If the batter is smooth, it means that there is too much stirring.
⑩ Pour the batter into the mold, smooth the surface, sprinkle pine nuts evenly on the surface, and lightly compact the pine nuts by hand. Spread a thin layer of salt evenly on the pine nuts (the key to good taste). Don’t sprinkle too much to make it salty.
⑪ Sorry, the baking tray is a bit big, we just changed it to a smaller one. Reference size, 18 * 9 * 6.
⑫ Put it in the oven and bake for about 52 minutes. Use a toothpick to insert it into the center of the bread to take it out cleanly. Note: The baking time is affected by factors such as the shape of the mold, the depth, the width, the actual temperature of the oven, and the temperature of the ingredients.
⑬ After baking, take out the oven and put it in the mold for 2 minutes, then remove the mold and let it cool on the grill. Cracks on the surface of Kuaishou bread are normal, which is caused by gas bursting, indicating that the tissue will be soft and fluffy, and there may be ribs if there is no crack.
⑭ Refrigerated and stored for about 3 days, and microwaved for 15-20 seconds when eating to restore softness.

The bite tastes sweet corn first, the bite chews pine nuts, and the aftertaste is scented with chives and light chicken soup. Whole wheat, delicious without burden ~
If the tips
If the bread is bitter and soapy, it means that the ratio of baking powder or baking soda powder is wrong, or it is not mixed well or the amount is not accurate.
If the bread does not come out, the taste is rough and sticky, it may be that the baking soda powder and baking powder have expired, or it is stirred too much, or the batter that has been stirred is not put in the oven in time, and it has been left for too long.
If you are a novice, never change the formula.

If you want to succeed, you need to pay attention to the following points:
① Make sure that baking soda powder and baking powder have not expired.
②The oven temperature is accurate.
③ Do not arbitrarily change the ratio of baking soda powder to baking powder, and do not change flour at will, especially rye, buckwheat, rice flour, corn flour, glutinous rice flour, soy flour, etc.
④ Don’t stir too much.
⑤ Stir the batter and put it in the oven immediately.
⑥ Let cool and then cut.