Experimental cookery

Weight of dough- nuts after cooking Amount of fat absorbed Appear- ance Color Vol- ume Tex- ture Com- nuts before cooking Grams Per cent ments 578 FATS AND OILS C. Temperature and time of cooking. Prepare % of the recipe. Use the proportion of flour found best under A, and mix with the number of strokes found best under B. 1. Cook 2 minutes at 155° to 160°C. (310° to 320°F.). 2. Repeat CI, but cook 3 minutes. 3. Repeat CI, but cook 4 minutes. 4. Repeat CI, but cook 2 minutes at 175° to 180°C. (345° to 355°F.). 5. Repeat CI, but cook 3 minutes at 175° to 180°C. 6. Repeat CI, but cook 4 minutes at 175° to 180°C. 7. Repeat CI, but cook 2 minutes at 195° to 200°C. (380° to 390°F.). 8. Repeat CI, but cook 3 minutes at 195° to 200°C. 9. Repeat CI, but cook 4 minutes at 195° to 200°C. D. To determine the effect of letting the dough stand a short time before cooking upon fat absorption. 1. Prepare all the recipe. Reserve 4 tablespoons of flour for rolling. Use the proportion of flour found best under A and the number of strokes for mixing found best under B. Use the time and temperature of cooking found best under C. Use approximately ^ of the dough and cook the doughnuts as soon as possible after mixing and rolling. 2. Use approximately yi of the dough and let the doughnuts stand >^ hour or longer after rolling and cutting before they are cooked. Use the remaining dough for the following experiments. 3. Let approximately ^ of the dough from Dl stand for Yz hour or longer; then roll, cut, and cook the doughnuts. 4. Let 54 o^ the dough from Dl stand ^^ hour or longer. After the dough has stood, mix with 10 additional strokes before rolling. If desired, 1^ times the recipe may be mixed and one part of the dough chilled ^ hour or longer before rolling. E. To determine the effect upon the texture and fat absorption of increasing the proportion of sugar. 1. Prepare the full recipe, using the proportion of flour found best under A. Reserve 4 tablespoons of flour for rolling. Increase the sugar to 1^ cups (300 grams). Mix 140 strokes with a wooden spoon and remove approxi- mately % of the dough (about 300 grams). Roll according to directions. Cook 6 doughnuts at 175° to 180°C. for 3 minutes or at the temperature and time found desirable under C. 2. Mix the remaining dough from El a total of 160 strokes and remove approximately 300 grams. Follow directions under El. 3. Mix the remaining dough from E2 a total of 180 strokes and remove approximately 300 grams. Follow directions under El. 4. Mix the remaining dough from E3 a total of 200 strokes. Follow direc- tions under El. F. To determine the effect upon the texture and fat absorption of increasing the fat in the recipe. 1. Increase the fat in the recipe to 4 tablespoons. Prepare ^ the recipe, reserving 2 tablespoons of flour for rolling. Use the proportion of flour found best under A. Mix 80 strokes with a wooden spoon and remove approximately Yz of the dough (about 280 grams). Follow directions under El. 2. Mix the remaining dough from Fl a total of 100 strokes. Follow direc- tions under El. PASTRY 579 G. To determine the effect upon the texture and the fat absorption of increasing the egg in the recipe. Increase the eggs in the recipe to 3. Repeat directions for F.