List three common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing methods?
Biscuit, muffin, and creaming: The biscuit method requires solid chilled fat to make a flaky product. The muffin method uses liquid fat (oil or melted fat) to produce a soft, tender or cakelike texture. The creaming method uses softened (room temperature) fat to produce a rich and cakelike texture.

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The Answer of List three common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing methods?
Biscuit, muffin, and creaming: The biscuit method requires solid chilled fat to make a flaky product. The muffin method uses liquid fat (oil or melted fat) to produce a soft, tender or cakelike texture. The creaming method uses softened (room temperature) fat to produce a rich and cakelike texture.

List Three Common Methods Used for Mixing Quick Breads