Experimental cookery

B. Repeat A, using a phosphate baking powder. Brand of baking powder used: C. Repeat A, using S.-P. baking powder. Brand of baking powder used: A, B, and C. What is a desirable amount of mixing for each type of baking powder for a very plain cake? With which baking powder can the most mixing be used? With which can the least be used? Describe the way the batter changes during the mixing. Does it vary with the different baking powders? How long are the strands of batter that fall from the spoon during the differ- ent stages of mixing? D. To determine the optimum amount of baking powder. Prepare 1/6 or ^ the recipe according to the size of the baking pan used. Increase the sugar to 1^ cups. For 1/6 the recipe bake 150 grams of batter, for 34j 235 grams. Add the flour by method a, b, or c, but use only one method throughout the experiment. Use 225 strokes for combining the flour and milk with the creamed mixture. All the butter, sugar, and eggs for one section can be creamed together thoroughly and divided into 6 equal parts. Method a for adding flour. (Flour first and last.) and stir 25 additional strokes or a total of 75. Add another third of the flour and stir a total of 125 strokes. Add ^ of the milk and stir a total of 150 strokes. Add the remainder of the flour and stir a total of 225 strokes. Method b for adding the flour. Add approximately ^ of the flour and Yi of the milk. Stir 75 strokes. Add another ^ of the flour and ^ of the milk and stir a total of 150 strokes. Add rest of flour and milk and stir a total of 225 strokes. Method c for adding flour. (Milk first and last.) Add 2/3 of the milk to the creamed mixture and stir 5 strokes. Add all the PLAIN CAKE 533 flour and stir a total of 175 strokes. Add the remainder of the milk and stir a total of 225 strokes. a. Use a tartrate baking powder. 1. Use 6 grams of baking powder for the full recipe. 2. Use 8 grams of baking powder for the full recipe. 3. Use 10 grams of baking powder for the full recipe. 4. Use 12 grams of baking powder for the full recipe. 5. Use 14 grams of baking powder for the full recipe. 6. Use 16 grams of baking powder for the full recipe. b. Repeat section D,a, using a phosphate baking powder. c. Repeat section D,a, using an S.-P. baking powder. Which amount of powder produces the best-textured cake with a tartrate, phosphate, and S.-P. baking powder respectively? Do all members of the class agree on which amount is preferable? Might the optimum amount vary with the maker's technic? With other factors? Enumerate. What is the effect on volume, texture, velvetiness, and crumbliness of cake of a small amount of powder? Of the large amounts? Which amounts of baking powder yield cakes that stale rapidly? E. To determine the effect of varying the temperature of baking and the method of combining ingredients for a plain cake. Prepare ^4 or the proportion of recipe desired. Increase the sugar to 1^ cups. Use 225 strokes for combining the flour and milk with the creamed mixture. For % the recipe, 235 grams of batter should be weighed into the baking pan; for 1/6 use 150 grams. Use the proportion of baking powder found best under D, but use the same kind of powder for all of section E.