Experimental cookery

4. Mix the remainder of the dough from B3, a total of 50 strokes. Roll and bake. C. To determine the effect on shortness of the pastry of using different kinds of fat. 1. Use an all-purpose flour and butter. Repeat directions under B. Use the proportion of water found best under A. 2. Repeat CI, but use a hydrogenated cottonseed oil. 3. Repeat CI, but use lard. 4. Repeat CI, but use oil. 5. Repeat CI, but use a hydrogenated lard. The following headings are suggested for pastry records. Number of strokes Appearance Flakiness Tenderness For cutting fat For mixing water Flavor D. To determine the effect of type of flour. If a hard-wheat flour has been used, substitute a soft-wheat flour or vice versa. Repeat B using any fat desired. What is the effect of increased mixing upon the tenderness of pastry? Upon Its flakiness? Which amount of mixing results in the best pastry? What is the effect of substituting soft-wheat for hard-wheat flour? Can the fat be reduced when pastry flour is used? Can the pastry-flour pastries be mixed longer than bread-flour ones? Which pastries roll easiest? Which are difficult to handle? Which fat gives the shortest pastry? Which the toughest? Which fat pro- duces the most flaky pastry? Which the least flaky? E. To determine the effect of varying the proportion of ingredients. 1. Increase the fat to 100 grams or J^ cup and the water to 6 grams more for the full recipe than that found best under A. Use bread flour and butter. Mix the water with the fat and flour with the number of strokes found best under B. 2. Repeat El, but use hydrogenated cottonseed oil. 3. Repeat El, but use lard. 4. Repeat El, but use oil. 5. Repeat El, but use hydrogenated lard. F. Decrease the fat in the full recipe to 50 grams or 54 cup. Use all-purpose flour and any fat desired. Use the proportion of water found best under A. Mix with the number of strokes found best under B. Experiment 96. To determine the effect of the temperature of the ingredients when mixed upon the texture and tenderness of pastry. 582 FATS AND OILS 1. Use all-purpose flour and lard. Use the proportion of water found best under 95A, and mix with the number of strokes found best under 95B. Use ice water and chilled fat. 2. Prepare twice the quantity used in the other experiments. Repeat 1, but have the water boiling. Add the fat and stir until the fat is melted. Then add the flour and salt and mix with the number of strokes found best under 95B. Divide in two portions. Roll and bake one part. Use the other portion for 3. 3. Chill the dough remaining from 2 before rolling. 4. Repeat 1, but melt the fat before cutting into the flour. Which gives the flakiest pastry? Is the pastry made with hot water difficult to roll unless chilled? What is the effect of melting the fat upon the texture of the pastry? Experiment 97. To determine the effect of mixing by different methods and continued roll- ing upon pastry. 1. Repeat Experiment 96,1, but prepare twice the quantity used in the other experiments. Roll and bake half the dough. Use the other portion for 2. 2. Reroll the dough remaining from 97,1, four or five times and bake. Com- pare with 97,1, for flakiness and tenderness.