1. Prepare ^ of the recipe. Use a tartrate baking powder. Stir a total
of 25 strokes. Remove 60 grams of batter for one muffin. Stir the remaining
batter a total of 30 strokes. Remove 60 grams of batter for a second muffin.
Stir the remaining batter a total of 35 strokes. Remove 60 grams of batter
for a third muffin. Stir the remaining batter a total of 40 strokes and bake
60 grams for a fourth muffin.
2. Repeat CI, but use a phosphate baking powder.
3. Repeat CI, but use S.-P. powder.
D. Varying the proportion of baking powder.
1. Repeat either or all of CI, C2, and C3 reducing the baking powder to
10 grams.
2. Repeat either or all of CI, C2, and C3 increasing the baking powder
to 16 grams.
Considering tenderness, texture, volume, and flavor, which amount of mix-
ing gives the most desirable muffin? Do 5 additional strokes in mixing produce
a change in the muffins?
528 BATTERS AND DOUGHS
E. Variations in proportion of ingredients.
Use a tartrate baking powder and prepare ^ of the recipe. Mix with the
number of strokes found best under C. Weigh 60 grams of batter into a
baking cup. Beat the remaining batter 10 additional strokes. Bake 60 grams.
If desired, the series may be repeated with phosphate and S.-P. powders.
1. Use the regular recipe for a control.
2. Increase the fat in the recipe to 3 tablespoons.
3. Increase the sugar in the recipe to 3 tablespoons.
4. Increase the fat to 3 tablespoons and the sugar to 3 tablespoons.
5. Increase the egg in the recipe to 2.
6. Omit the egg in the recipe.
Does variation of the proportion of the ingredients influence the amount
of mixing required for the muffins? Which proportion of ingredients gives a
muffin of the most desirable texture, flavor, and volume?
Doughs
Baking Powder Biscuits
Experiment 83.
To determine the factors that influence the texture of baking powder
biscuits.
Recipe:
Flour
2% cups
300.0 grams
Fat
4 tablespoons
50.0 grams
Milk
^ to 1 cup
188.0 to 244 grams
Baking powder
12 grams
Salt
}4 teaspoon
2 grams
Directions for combining.
Sift the baking powder with the flour. Add the fat and the salt. The fat
may be combined with the flour by a fat-flour blender or by using the tips of the
fingers. Portions of the fat and flour are picked up and rubbed quickly between
the fingers, then dropped and other portions of the flour picked up. The lifting
of the portions of the flour and fat mixture makes it more light and fluffy.
Avoid mixing until a hard fat is melted and the mixture looks oily and com-
pact. After the fat is mixed with the flour, form a cavity in the center of the
flour mixture. Pour the milk in this cavity and begin to stir. The stirring may
be done with a fork or a spoon. The following directions are for mixing with
a three-tined fork, as the fork seems to leave the dough lighter and more fluffy
than a spoon. After the milk has been mixed for the designated amount with
the flour mixture, remove the ball of dough from the mixing bowl with a
spatula and place it on a thin layer of flour on a bread board. Handle the dough
gently and roll it without compressing it in the flour, until the sticky surface
is covered. Remove to a lightly floured part of the bread board. "Lightly
floured" means with a very thin layer of flour. Knead the dough gently the
amount specified and place an embroidery hoop over the dough.
Page 419
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1. Prepare ^ of the recipe. Use a tartrate baking powder. Stir a total
of 25 strokes. Remove 60 grams of batter for one muffin. Stir the remaining
batter a total of 30 strokes. Remove 60 grams of batter for a second muffin.
Stir the remaining batter a total of 35 strokes. Remove 60 grams of batter
for a third muffin. Stir the remaining batter a total of 40 strokes and bake
60 grams for a fourth muffin.
2. Repeat CI, but use a phosphate baking powder.
3. Repeat CI, but use S.-P. powder.
D. Varying the proportion of baking powder.
1. Repeat either or all of CI, C2, and C3 reducing the baking powder to
10 grams.
2. Repeat either or all of CI, C2, and C3 increasing the baking powder
to 16 grams.
Considering tenderness, texture, volume, and flavor, which amount of mix-
ing gives the most desirable muffin? Do 5 additional strokes in mixing produce
a change in the muffins?
528 BATTERS AND DOUGHS
E. Variations in proportion of ingredients.
Use a tartrate baking powder and prepare ^ of the recipe. Mix with the
number of strokes found best under C. Weigh 60 grams of batter into a
baking cup. Beat the remaining batter 10 additional strokes. Bake 60 grams.
If desired, the series may be repeated with phosphate and S.-P. powders.
1. Use the regular recipe for a control.
2. Increase the fat in the recipe to 3 tablespoons.
3. Increase the sugar in the recipe to 3 tablespoons.
4. Increase the fat to 3 tablespoons and the sugar to 3 tablespoons.
5. Increase the egg in the recipe to 2.
6. Omit the egg in the recipe.
Does variation of the proportion of the ingredients influence the amount
of mixing required for the muffins? Which proportion of ingredients gives a
muffin of the most desirable texture, flavor, and volume?
Doughs
Baking Powder Biscuits
Experiment 83.
To determine the factors that influence the texture of baking powder
biscuits.
Recipe:
Flour
2% cups
300.0 grams
Fat
4 tablespoons
50.0 grams
Milk
^ to 1 cup
188.0 to 244 grams
Baking powder
12 grams
Salt
}4 teaspoon
2 grams
Directions for combining.
Sift the baking powder with the flour. Add the fat and the salt. The fat
may be combined with the flour by a fat-flour blender or by using the tips of the
fingers. Portions of the fat and flour are picked up and rubbed quickly between
the fingers, then dropped and other portions of the flour picked up. The lifting
of the portions of the flour and fat mixture makes it more light and fluffy.
Avoid mixing until a hard fat is melted and the mixture looks oily and com-
pact. After the fat is mixed with the flour, form a cavity in the center of the
flour mixture. Pour the milk in this cavity and begin to stir. The stirring may
be done with a fork or a spoon. The following directions are for mixing with
a three-tined fork, as the fork seems to leave the dough lighter and more fluffy
than a spoon. After the milk has been mixed for the designated amount with
the flour mixture, remove the ball of dough from the mixing bowl with a
spatula and place it on a thin layer of flour on a bread board. Handle the dough
gently and roll it without compressing it in the flour, until the sticky surface
is covered. Remove to a lightly floured part of the bread board. "Lightly
floured" means with a very thin layer of flour. Knead the dough gently the
amount specified and place an embroidery hoop over the dough.