Lemon bread issue
using my standing mixer, I creamed the butter and sugar, added the eggs, one by one. Then added some lemon juice, the batter became grainy. I wonder if my lemon bread will be successful ? ( I went ahead and added the dry flour mixture.
Best Answer
TL;DR You should be fine.
Lemon bread, banana bread, etc are quick breads. They are made using the "muffin method". As you said, fat and sugar are creamed together, emulsified with egg, and then incorporated into the dry ingredients.
The fat and sugar are creamed to incorporate air that will help define the final texture. Sometimes the emulsion doesn't form correctly. As you noticed, the lemon caused your batter to separate.
It's ok. You can mix in the dry ingredients. I would expect that the broken emulsion would affect the final texture- but the times that this has happened to me I didn't notice any problems with the final product.
Remember not to over mix the dry and wet ingredients. You don't want a lot of gluten in this type of "bread".
Pictures about "Lemon bread issue"
Why did my lemon loaf collapse?
Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.How do you keep lemon loaf from sinking?
For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse.How do you make lemon bread less dense?
Skip the Microwave: Instead, soften butter by leaving it out at room temperature for an hour or place between two pieces of wax paper and rolling with a rolling pin. Mixing: Do not over-mix your batter or your bread will be too dense. Ingredient options: Use greek yogurt instead of sour cream for a little more protein.What does lemon juice do to bread?
One way to \u201chelp\u201d proof bread dough is adding lemon juice to it. Lemon in fact strengthens the gluten strands and is particularly effective in combination with spelt, grain and rye flours.Undertale - True Pacifist Amalgamate / Lemon Bread
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