Experimental cookery

What length of time of baking gives the best waffle ? Does crispness depend upon the length of time of baking or proportion of ingredients or both? Which proportion of flour do you prefer for a plain waffle? Which proportions are best for the rich waffle? Is 2 teaspoons of baking powder sufficient for the rich waffles or do they need 3 ? Is there any difference in the waffles made with the various types of baking powders? Should the quantity of baking powder be varied for each type of powder? What is the effect of mixing the batter too long on the texture and tenderness of the waffle? May the length of time of mixing vary with the different proportions of flour? Is the texture, tenderness, or crispness affected by time of adding the fat? The egg white? Which is preferable to use, the whole beaten egg, or the separately beaten white and yolk? Griddle Cakes II. To determine the factors that affect the texture, tenderness, and flavor of griddle cakes. Recipe: Milk 1 cup 244 grams Egg 1 48 grams Fat, melted 2 tablespoons 25 grams Flour IH to \% cups 150 to 186 grams Salt 14 teaspoon 2 grams Baking powder About 1 to 2 teaspoons 4 to 8 grams Prepare ^ the recipe. Use the baking powder indicated for experiments under A. Test the heat of the griddle by baking 1 tablespoon of the batter. It should be possible to bake the cake without addition of fat to griddle. The amount of ingredients is for the full recipe. Sift flour and baking powder together 2 times. Mix the well-beaten egg, milk, melted fat, and salt. Add flour and stir 50 times with a wooden spoon. Bake the whole amount as one griddle cake. A. The proportion of baking powder. 1. Use 1^ cups of flour and 4 grams of a tartrate baking powder. 2. Repeat Al, using 6 grams of tartrate powder. 3. Repeat Al, using 8 grams of a tartrate powder. 4. Repeat Al, using a phosphate baking powder. 5. Repeat A2, using a phosphate baking powder. 6. Repeat A3, using a phosphate baking powder. 7. Repeat Al, using sulfate-phosphate (S.-P.) baking powder. 8. Repeat A2, using S.-P. powder. 9. Repeat A3, using S.-P. powder. B. The amount of mixing. 1. Repeat Al, 2 and 3 (or any third of A), but mix 120 strokes. C. The proportion of flour. 1. Use lyi cups of flour and proportion of baking powder found best under A. 2. Repeat CI, using 1^ cups of flour. 3. Repeat CI, using 1^^ cups of flour. D. Substituting sour milk for sweet milk. 526 BATTERS AND DOUGHS Repeat section C but substitute sour milk for the sweet milk and use ^ teaspoon soda for 4 grams of the baking powder. Compare the griddle cakes for texture, tenderness, and lightness. Which proportion of baking powder produces the lightest product? Should the amount of baking powder be varied for the different types of baking powder? Which proportion of flour gives the best griddle cake with sweet milk? With sour milk? When should baking powder be added to a batter? Compare the amount of baking powder needed for waffles and griddle cakes. Stiff Batters Muffins Experiment 82. To determine the factors which affect the texture of muffins and the amount of mixing required with different types of baking powders. Recipe: Flour 2 cups 224 grams Sugar 2 tablespoons 25 grams Milk 1 cup 244 grams Egg 1 48 grams Fat, melted or oil 2 tablespoons 25 grams Baking powder 12 grams Salt y2 teaspoon 2 grams