Experimental cookery

2. To part two add beaten egg for % the recipe. Add the egg in two por- tions and beat thoroughly until very smooth and shiny. 3. Repeat C2 but cool the paste before adding the egg. D. Variations in the proportions of ingredients. 1. Omit the eggs in the recipe. 2. Reduce the number of eggs in the recipe to 3. 3. Reduce the eggs in the recipe to 3 and increase the water to 1^4 cups. 4. Reduce the eggs in the recipe to 3 and reduce the fat to 34 cup. 5. Reduce the fat in the recipe to yi cup. Which is the best temperature for baking cream puffs? How much water was added in B2? What is the effect on volume of puffs of only slightly mixing WAFFLES AND GRIDDLE CAKES 523 the eggs with the paste ? Can the eggs be omitted ? Does the emulsion hold when the eggs are reduced to 3 or does the fat ooze out of the cream puffs while they are baking in the oven? Is there a tendency for the fat to be retained better when the eggs are reduced to 3 if the water is increased? Is the texture desirable when the water is increased? Does the emulsion hold in baking when both the fat and the egg are reduced? Is a good volume attained with reduced fat and egg? If water, flour, and fat are over-cooked, how may this be remedied? Results. Medium Batters Waffles and Griddle Cakes Experiment 81. To determine when baking powder should be added to a batter. I. To determine the factors that affect the texture, tenderness, and flavor of wafl[les. Recipe for plain waffles: Milk 1 cup 244 grams Eggs 2 96 grams Flour 1 to 1>^ cups 112 to 168 grams Oil or melted fat 2 tablespoons 25 grams Salt y2 teaspoon Baking powder 0 to \}4 teaspoons 0 to 6 grams Sift the flour and baking powder together 2 times. Separate the yolk and white of the egg. It will be necessary to beat at least a whole white or yolk; then divide it. Mix the fat, beaten yolk, salt, and milk. Add the flour, stir only until well blended, and count the strokes used for combining. Beat the egg white until stiff and fold into the batter. Count the number of strokes used for folding the white. Use the same kind of baking powder for all the experiments until section C is reached. The amount of ingredients given under each experiment is for the full recipe. Heat the waffle iron. Test the temperature, if the iron does not have a temperature indicator, by placing a drop of water on the iron. If the drop boils rapidly the iron is hot enough. If the drop boils so vigorously that it vaporizes very rapidly, the iron is too hot. It is better to have the waffle irons of the same make and type for some experiments so that the depth of the batter will be the same for all waffles. Put the baked waflSes on cake coolers until comparisons are made. Putting the baked waffles on plates causes the under side to sweat and become soggy. To keep warm place wire cake cooler with waflUe in slightly warmed oven. A. The time of baking waffles. 1. Prepare ^ of the recipe. Use XYz cups of flour (150 grams), and 4 grams, about 1 teaspoon of baking powder. Bake one waffle 3 minutes, one 4 minutes, and one 5 minutes. The time may need to be varied depending on the temperature maintained by the iron. Compare for crispness and tenderness. B. Proportion of ingredients. 524 BATTERS AND DOUGHS