Experimental cookery

H. To determine the effect upon the texture and .fat absorption of adding the flour and milk in portions. Prepare % of the recipe. Use the proportion of flour found best under A and the number of strokes found best for mixing under B. Follow directions for cooking used for B. Compare with doughnuts from B. Add approximately Yi of the flour and Yz of the milk to the egg-sugar mixture. Stir approxi- mately Yi of the total number of strokes to be used for mixing. Add the second Y2> oi the milk and flour, stirring Y oi the total number of strokes. Add the remainder of the flour and milk and stir the number of strokes needed to make the total desired. If the flour and milk are to be stirred a total of 80 strokes, the first y^ may be stirred 25 strokes, the second Ys 25 strokes, and the remainder of the flour 30 strokes to make a total of 80 strokes. What is the effect of increased mixing of the dough upon fat absorption in doughnuts? Does the dough become more or less sticky with longer mix- ing? Which amount of mixing gives the best flavor and the best texture? The least fat absorption? What is the effect of length of time of cooking upon fat absorption of doughnuts? The effect of temperature of cooking? Compare the dough that has stood with the dough that did not stand, in respect to the ease of rolling and the consistency. Does chilling increase the ease of rolling? What is the effect upon the texture and the fat absorption of standing before cooking? What is the effect of increasing the sugar in the recipe upon fat absorp- tion? Upon texture? Does increase of sugar in the recipe require longer mixing of the dough? Is there any relation between the texture of the doughnuts with increased sugar and the texture of cakes when the proportion of sugar is increased? What is the effect of increasing the proportion of egg upon the tex- ture of the doughnuts? Upon fat absorption? Of increasing the fat? Adding the flour in portions instead of all at once? Which doughnuts have the best texture? The best flavor? Write a summary of the factors that affect the fat absorption in frying doughnuts. Compare your results with those published in the literature, and with previous classes. Suggestions for additional experiments with doughnuts. 1. Vary the method of mixing. 2. Vary the kind of fat used and its temperature when added to the dough- nuts. 3. Determine the amount of mixing that is desirable with each type of baking powder. 4. Turn the doughnuts several times during cooking. Pastry Experiment 95. To determine the factors that influence the quality of pastry. Recipe : Flour, all-purpose 1 cup 112 grams Fat yi cup 66 grams Salt y2 teaspoon 2 grams- Water 580 FATS AND OILS Directions for ?nixing: The flour may be either a hard- or soft-wheat all-purpose one. If a soft- wheat flour is used, it is probably preferable to reduce the proportion of fat to 34 cup (50 grams). •