Experimental cookery

baking powder has dissolved, the batter seems more tenacious, and compact with longer mixing. That the volume is less is readily seen by the weight, for 60 grams of the batter is greatest after just mixing and becomes less with longer mixing. This is more noticeable with the phosphate or tartrate baking powders than with the sulfate-phosphate ones. Fig. 49 shows muffins that have been stirred 85 strokes. Then the baking powder was added and stirred an additional 15 strokes. The knob-like protuberances are characteristic of muffin batter that has been mixed too long. The tartrate and phosphate powders, probably because of their more rapid action at room temperature, are less likely to develop these knobs. However, the sulfate-phosphate powders with over-mixing are more likely to develop these knobs, for less carbon dioxide is lost during mixing, hence more pressure is exerted during the baking. The amount of mixing required for the best texture in muffins, with the different types of baking powders, is about the same, for the batter can be mixed only about 25 strokes or a little more with either a rapid- or a slow- acting powder. All the muffins in the illustrations contained the same weight of batter, and were baked in pans of the same size. Thus the effect of mixing on the volume is shown by the comparative size of the picture. Baking temperatures for muffins. A temperature of 195° to 210°C. is good to use for muffins. A very high temperature sets the crust before the batter has time to rise ; a very low temperature requires a long time to brown and cook the muffins. Greasing the sides of the muffin pans lightly or not at all aids expansion of the dough in baking, as the dough can cling more tenaciously to the sides of the tin; but greasing the bottom of the pan heavily expedites the removal of the muffins from the tin. Standing before baking. All muffins and nut breads made with baking powder, but particularly those made with rapid-acting powders, should be mixed quickly and put into the muffin tins as quickly as possible after mixing. This lessens the amount of gas lost. They can stand in the muffin tins for some time before baking, because the dough is stiff and viscous and, if not cut across or through, most of the gas is retained. The palatability of bran muffins can be improved by soaking the bran in warm milk before the flour and other ingredients are added, or the muffins may be allowed to stand for some time after mixing and before baking so that the cellulose of the bran becomes better hydrated and thus softer. Biscuits The using of the proportion of liquid required by the flour is one im- portant factor in obtaining a desirable texture in biscuits. Since hydration capacity of different flours varies, it is necessary to determine this for the 472 BATTERS AND DOUGHS various brands and grades of flour. The same brand of flour in different sections of the United States is not always from the same kind of wheat. For example, Gold Medal flour in Iowa is an all-purpose flour, but in Alabama or Mississippi it is made from soft wheat, the type used exten- sively in the southern states.