Experimental cookery

1. Prepare ^ of the recipe. Use the proportion of milk found best under A and the amount of mixing found best under E. 2. Repeat Fl, but decrease the fat to 37.5 grams for the full recipe. 3. Repeat Fl, but increase the fat to 75 grams for the full recipe. Section F can be repeated and such different kinds of fat as butter, lard, hydrogenated lard, hydrogenated cottonseed oil, and oil used. G. To determine the best temperature for baking biscuits when different types of baking pow^ders are used. 1. Prepare ^ of the recipe. Use the proportion of milk found best under A, and the amount of mixing found best under E. Use a tartrate baking powder. Divide the dough into three biscuits and bake one at 190° to 195°C. (375° to 385°F.), one at 220° to 225°C. (425° to 435°F.), and one at 240° to 250°C. (465° to 480°F.). 2. Repeat Gl, but use a phosphate baking powder. Do the results under C indicate that the amount of mixing should be changed for a phosphate baking powder? 3. Repeat Gl, but use S.-P. powder. Should the amount of mixing be increased for this type of baking powder? See D. Which proportion of milk gives the best volume and the best texture? Would this be the best proportion for all kinds and grades of flour? Why? Might there be slight differences in the hydration capacity of the same flour at vari- ous times of the year? Why? Should you use more or less water in biscuits to produce the same result when water is substituted for milk? Why? What amount of mixing gives the best texture with each baking powder? What is the effect of kneading upon the texture? Is It desirable? What amount of knead- ing and stirring gives the best texture for the flour you are using? Which proportion of fat produces the best flavor and texture? If the amount of fat in the recipe Is Increased, should the liquid be increased or decreased? Do you find much difference In the baking temperatures required for the dif- ferent baking powders? Theoretically, which temperature should be best for each powder? Results and conclusions. Suggestions for Additional Experiments for Biscuits 1. Repeat A, B, and E with a different type of flour, i.e., soft- instead of hard-wheat or vice versa; whole-wheat or part whole-wheat and part white flour. 2. Repeat A, B, and E with sour milk or water. 3. Use the different types of baking powders and hold biscuits in the re- frigerator for several hours before baking. 4. Increase the baking powder In the recipe to 14, 16, or 18 grams. Does It Improve the texture? The flavor? PLAIN CAKE 531 Plain Cake Experiment 84. To determine the factors that affect the texture and flavor of plain cake. Plain cake recipe: Butter }4 cup 112 grams Family flour 2% cups 300 grams Sugar 1 cup 200 grams or Eggs 2 96 grams Cake flour 3 cups 300 grams Milk 1 cup 244 grams Baking powder 10 grams Salt yi teaspoon 2 grams