Pastry or soft-wheat flour may be used instead of the all-purpose hard-wheat
flour. Flavoring is added during creaming for home use, but may be omitted
for experimental work. Stirring is going round and round the mixing bowl,
either rapidly or slowly; beating is pulling the utensil across the contents of
the mixing bowl. The directions for all the mixing are for stirring. If the
class decides to beat the batter instead of stirring, this should be understood
before starting the mixing so that all will use uniform methods. Bake at
185°C. (365°F.).
A. To determine the amount of mixing that gives the best texture for a
plain cake with different types of baking powders.
1. Use a tartrate baking powder.
Brand of baking powder used:
Pans. Pans 5 by 2^ by 2^ inches, and 2 cups' capacity, are a good size for
1/6 of the above recipe. If larger or smaller pans are used, prepare the pro-
portion of the recipe needed for the size of the pan. Muffin pans may be used.
If they are medium size and 60 grams of batter are used for each cake, only
Yz of the recipe should be prepared. Line the bottom of the pan with wax or
heavy plain paper. Grease the paper on the side next to the batter. The sides
of the pan do not need greasing.
Prepare the whole recipe. Sift the baking powder with the flour 2 times.
It can be sifted on squares of paper or in bowls. It is preferable to have
Incubated the ingredients or put them in the room previous to starting work
so that their temperature is about 25° to 27°C. If this is not possible, place
the butter over warm, not hot, water and stir while softening it. Since the fat
alone does not hold much air when stirred or creamed but does hold air after
the sugar is added, some sugar should be added at the start of the creaming
process. If creaming is done on a machine, add all the sugar to the fat at
first, in order to standardize the procedure. Creaming is more rapid when
done by hand, if the sugar is added gradually. Cream until light and fluffy.
Add the well-beaten eggs and mix thoroughly. Add all the flour and all the
milk to the butter mixture. Begin to stir; notice any changes that occur in the
batter while stirring. Stir 50 strokes. Remove 150 grams of the batter and
weigh into a cake pan. Note the position of the batter that drops from the
edge of the spoon in relation to the pan in the last cakes. Do any tunnels
develop at these spots in the cakes?
2. Stir the batter remaining from 1 a total of 150 strokes. Notice any
changes in the batter. Use 150 grams of batter for the second cake.
532
BATTERS AND DOUGHS
3. Stir the batter remaining from 2 a total of 200 strokes. Note any changes
in the batter. Use 150 grams of batter for the third cake.
4. Stir the batter remaining from 3 a total of 300 strokes. Remove 150
grams of batter for the fourth cake.
5. Stir the batter remaining from 4 a total of 400 strokes. Note any changes
in the batter. Bake 150 grams of the batter.
5. Stir the batter remaining from 5 a total of 1000 strokes. Note any changes
that occur in the batter. Use 150 grams of batter for a sixth cake.
The following headings are suggested for records for cakes. The shape
of the top and the relative volumes may be sketched in quickly.
Total
mixing
Appear-
ance of
crust
Shape of
top
Volume
Texture
Tender-
ness
Flavor
Results and conclusions.
Page 422
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pastry or soft-wheat flour may be used instead of the all-purpose hard-wheat
flour. Flavoring is added during creaming for home use, but may be omitted
for experimental work. Stirring is going round and round the mixing bowl,
either rapidly or slowly; beating is pulling the utensil across the contents of
the mixing bowl. The directions for all the mixing are for stirring. If the
class decides to beat the batter instead of stirring, this should be understood
before starting the mixing so that all will use uniform methods. Bake at
185°C. (365°F.).
A. To determine the amount of mixing that gives the best texture for a
plain cake with different types of baking powders.
1. Use a tartrate baking powder.
Brand of baking powder used:
Pans. Pans 5 by 2^ by 2^ inches, and 2 cups' capacity, are a good size for
1/6 of the above recipe. If larger or smaller pans are used, prepare the pro-
portion of the recipe needed for the size of the pan. Muffin pans may be used.
If they are medium size and 60 grams of batter are used for each cake, only
Yz of the recipe should be prepared. Line the bottom of the pan with wax or
heavy plain paper. Grease the paper on the side next to the batter. The sides
of the pan do not need greasing.
Prepare the whole recipe. Sift the baking powder with the flour 2 times.
It can be sifted on squares of paper or in bowls. It is preferable to have
Incubated the ingredients or put them in the room previous to starting work
so that their temperature is about 25° to 27°C. If this is not possible, place
the butter over warm, not hot, water and stir while softening it. Since the fat
alone does not hold much air when stirred or creamed but does hold air after
the sugar is added, some sugar should be added at the start of the creaming
process. If creaming is done on a machine, add all the sugar to the fat at
first, in order to standardize the procedure. Creaming is more rapid when
done by hand, if the sugar is added gradually. Cream until light and fluffy.
Add the well-beaten eggs and mix thoroughly. Add all the flour and all the
milk to the butter mixture. Begin to stir; notice any changes that occur in the
batter while stirring. Stir 50 strokes. Remove 150 grams of the batter and
weigh into a cake pan. Note the position of the batter that drops from the
edge of the spoon in relation to the pan in the last cakes. Do any tunnels
develop at these spots in the cakes?
2. Stir the batter remaining from 1 a total of 150 strokes. Notice any
changes in the batter. Use 150 grams of batter for the second cake.
532
BATTERS AND DOUGHS
3. Stir the batter remaining from 2 a total of 200 strokes. Note any changes
in the batter. Use 150 grams of batter for the third cake.
4. Stir the batter remaining from 3 a total of 300 strokes. Remove 150
grams of batter for the fourth cake.
5. Stir the batter remaining from 4 a total of 400 strokes. Note any changes
in the batter. Bake 150 grams of the batter.
5. Stir the batter remaining from 5 a total of 1000 strokes. Note any changes
that occur in the batter. Use 150 grams of batter for a sixth cake.
The following headings are suggested for records for cakes. The shape
of the top and the relative volumes may be sketched in quickly.
Total
mixing
Appear-
ance of
crust
Shape of
top
Volume
Texture
Tender-
ness
Flavor
Results and conclusions.