Experimental cookery

Use, (a) milk; (b) water; (c) orange juice; (d) pineapple juice; (e) sour cream; and (f) sour milk. What other changes will need to be made for (e) and(f)? 2. Sugar. Use different kinds of granulated sugar obtainable, such as (a) fine gran- ulated, berry, and transformed; (b) powdered sugar; and (c) brown sugar. Always substitute sugar by weight. 3. Fat. Double the salt for all fats other than butter. Use, (a) butter; (b) different types of lard, i.e., grainy and smooth, and prime-steam and open-kettle rendered; (c) oil; (d) Crisco; (e) Spry; and (f) any other fat commonly used in your locality. 4. Flour. Use, (a) a hard-wheat all-purpose flour; (b) a soft-wheat all-purpose; and (c) a specially prepared cake flour. 536 BATTERS AND DOUGHS Chocolate Cake Experiment 85. A. To determine the amount of mixing to give the best texture and the best method of mixing for a rich chocolate cake. Recipe:^ Butter \yi cups 280 grams Baking powder 16 grams Sugar 2X cups 450 grams Vanilla 1 teaspoon Eggs 4 192 grams Salt 2 grams Chocolate 4 squares 113 grams Cake flour 3 cups 300 grams Milk 1 cup 244 grams Sift the flour and baking powder together 2 times for all the following experiments. 1. Mix by any of the methods given below, but it will be necessary to add all the flour and milk at one time. The full recipe will make 10 cakes of 150 grams each, so that portions of the batter may be removed after stirring 50, 100, 150, 200, 250, 300, 350, 400, 500, and 1000 strokes. For high altitudes the proportion of fat, sugar, and baking powder may need to be reduced. 2. Conventional method. Prepare % of the recipe. Cream the butter, flavor- ing, salt, and sugar until very light and spongy. Add the beaten egg and mix until very fluffy. Melt the chocolate carefully over warm water. Do not let it get too hot, as it should not melt the butter. Add to the butter mixture and stir thoroughly. For adding the flour and milk follow directions under Experiment 84D, method a, b, or c, but mix a total of 350 strokes or the number found best under 85,1. For a loaf cake a pan with a top 8 by 4, bottom 7^ by 3^4) and a depth 2^ inches, of 5 cups' capacity will be needed for y^ of the recipe. For a layer cake a pan 7 by 7 and 2^ inches deep will be satisfactory. Bake at 195° to 200°C. (about 385° to 400°F.). 3. Muffin method. Put the softened butter, the melted chocolate, the sugar, flavoring, and beaten egg in the mixing bowl. Add the flour and milk and stir 500 times. If the other ingredients are too cold the melted chocolate will not blend and may be in flakes in the mixture. On the other hand, if the butter and melted chocolate are very warm they raise the temperature of the other ingredients, the gluten develops rapidly and the cake is more rubbery and tough. 4. Cake-mixer method. Combine the butter softened sufliciently to cream, the sugar, and the beaten egg. Mix thoroughly until light and spongy. Add the melted chocolate; see 85,2, for directions for melting the chocolate. Add the flour and milk to the batter according to directions given under 85,2. 5. Use the conventional-sponge method. See Experiment 84, E6. B. Temperature of baking.