Experimental cookery

BATTERS AND DOUGHS Fig. 57. — Cake made by method of mixing shown In Figs. 55, 56, and 58. The flour and milk were added alternately In thirds with a total of 225 strokes. Fig. 58. — Photomicrograph of cake batter. Same as Figs. 55 and 56 after flour and milk are added. There are many large sugar crystals In this field. The sugar crystals and gas bubbles with their adsorbed layer of fat are grouped rather uniformly. The air bubbles do not show at this magnification. If berry sugar is used Instead of the coarser granulated sugar used in this illustration, the sugar crystals are smaller and more numerous, the cake texture Improved. Magnification approximately x 100. The Bakery Research Department of Procter & Gamble Company have reported that better results are obtained if the eggs are added gradually during 5 minutes, after the sugar and fat have previously been creamed 5 METHODS OF MIXING CAKES 485 minutes, and the creaming is continued for a total of 20 minutes with a mixer. They state that if the eggs are added after the butter and sugar are thoroughly creamed there is a tendency to break down the creamed mass. The flour and milk may be added to the creamed mixture as follows: (1) all added at one time, (2) flour added first and last, (3) milk added first and last, and (4) part of the flour and part of the milk added at the same time. Often the statement is given in directions for mixing cakes that a portion of flour should be added first and last to the creamed mixture, as the liquid tends to cause separation of the creamed mass. On the other hand, the Bakery Research Department of Procter & Gamble give for the method of mixing after the fat, sugar, and egg have been creamed, "to add two-thirds of the milk and mix it with just a few turns of the beater. Then the dry ingredients may be added and mixed in, using low speed. After the mixture is quite smooth, add the remainder of the milk slowly and continue the mixing until the dough is thoroughly mixed and very uniform." Judged from laboratory results, the first method is less likely to give an excellent texture, but all the others may give very fine even grain and velvety texture. Adding milk first and last is the quickest and easiest method. Fig. 58 is a photomicrograph of the creamed butter-sugar-egg mixture shown in Figs. 55 and 56 after the flour and milk are added. All the photo- micrographs are from the recipe in which 1^ cups of sugar were used. The flour and milk were added alternately in thirds, and a total of 225 strokes was used for mixing. In this picture the sugar crystals are shown with an adsorbed layer of fat. In the background are the starch granules of the flour and some very thin films of fat that do not show very well with this magnification. The sugar crystals have a tendency to form in clusters. Fig. 57 shows the cake made by this method. The cakes shown in Figs. 57, 63, and 64 were baked in larger pans than the cakes shown in other illus- trations and so cannot be compared on the basis of size. All the ingredients for these cakes were room temperature when mixed. Fig. 59 shows a con- trast in creaming to Figs. 55, 56, and 58. The sugar and butter were stirred 10 strokes with a wooden spoon. Then the slightly beaten egg was added and stirred 7 strokes. The flour and milk, Fig. 60, were added in the same manner as for Fig. 58. Fig.