3. Use all-purpose flour and lard. Use the proportion of water found best
under 95A. Put all the ingredients in the mixing bowl together. Then cut with
knives until the dough is the consistency to roll. Compare with other methods
of mixing.
4. Use all-purpose flour and lard. Mix the fat very thoroughly with the
flour. Use the proportion of water found best under 95A. Add the water and
mix with the number of strokes found best under 95B.
5. Repeat 97,4, but cut the fat into the flour with only a few^ strokes, leaving
the fat and flour coarsely flaked.
6. Decrease the fat in the full recipe to 40 grams. Use all-purpose flour and
the proportion of water found best under 95A. Mix with the number of
strokes found best under 95B. After rolling the dough add 5 grams of fat in
small flakes over half the rolled dough. Fold the dough and reroll. Add 5
more grams of fat and reroll. Bake.
What is the effect of rolling the dough several times upon the tenderness
of the pastry? Its flakiness? Can a good pastry be obtained by combining all
the ingredients at one time? Does adding a portion of the fat while rolling
increase the flakiness of the pastry? Its tenderness?
Suggested Additional Experiments
1. Use other fats in addition to the ones given in the outline.
2. Reduce the proportion of the fats and the oil, and find the amount equiva-
lent to 50 grams of butter, as far as can be determined from breaking the
pastries with the fingers.
3. Make a temporary emulsion of the oil and water. Then add quickly to
the flour and mix.
4. Spiced pastry. Add ^^ teaspoon of a spice mixture to the pastry recipe,
Experiment 95. It may be any mixture of spices desired or the following:
Yz teaspoon cinnamon, 1/6 teaspoon nutmeg, 54 teaspoon allspice, and ]/\ tea-
spoon cloves.
SUGGESTED ADDITIONAL EXPERIMENTS
583
Experiment 98.
To determine the best method of preventing juicy fruit soaking the crust in
pies.
Make enough pastry at one time for all the tests. It can be made on a
KitchenAid or mixed by hand. It is preferable, if possible, to roll all the
pastry the same thickness. A large rolling pin may be made or a rod used to
roll the pastry the same thickness. The cleats between which the dough is
rolled should be placed wide enough apart on the bread board so that when
rolled the dough is large enough for the pans used. See directions under
Experiment 95. Bake at 220° to 225°C. (425° to 435°F.). The temperature
may be lowered if necessary for the last part of the baking. One-half table-
spoon of butter for each cup of fruit improves the flavor.
Use an upper and a lower crust in baking the pies. Use a fruit that is
juicy. Sweeten the fruit in one large container. Then divide into equal portions
for each pie.
1. Use the sweetened juicy fruit for a control.
2. Brush the top of the under crust with melted butter. Then add the
sweetened fruit.
3. Brush the top of the under crust with egg white. Add the sweetened
fruit.
4. Partially bake the under crust. Then add the fruit and upper crust. Bake.
Page 466
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3. Use all-purpose flour and lard. Use the proportion of water found best
under 95A. Put all the ingredients in the mixing bowl together. Then cut with
knives until the dough is the consistency to roll. Compare with other methods
of mixing.
4. Use all-purpose flour and lard. Mix the fat very thoroughly with the
flour. Use the proportion of water found best under 95A. Add the water and
mix with the number of strokes found best under 95B.
5. Repeat 97,4, but cut the fat into the flour with only a few^ strokes, leaving
the fat and flour coarsely flaked.
6. Decrease the fat in the full recipe to 40 grams. Use all-purpose flour and
the proportion of water found best under 95A. Mix with the number of
strokes found best under 95B. After rolling the dough add 5 grams of fat in
small flakes over half the rolled dough. Fold the dough and reroll. Add 5
more grams of fat and reroll. Bake.
What is the effect of rolling the dough several times upon the tenderness
of the pastry? Its flakiness? Can a good pastry be obtained by combining all
the ingredients at one time? Does adding a portion of the fat while rolling
increase the flakiness of the pastry? Its tenderness?
Suggested Additional Experiments
1. Use other fats in addition to the ones given in the outline.
2. Reduce the proportion of the fats and the oil, and find the amount equiva-
lent to 50 grams of butter, as far as can be determined from breaking the
pastries with the fingers.
3. Make a temporary emulsion of the oil and water. Then add quickly to
the flour and mix.
4. Spiced pastry. Add ^^ teaspoon of a spice mixture to the pastry recipe,
Experiment 95. It may be any mixture of spices desired or the following:
Yz teaspoon cinnamon, 1/6 teaspoon nutmeg, 54 teaspoon allspice, and ]/\ tea-
spoon cloves.
SUGGESTED ADDITIONAL EXPERIMENTS
583
Experiment 98.
To determine the best method of preventing juicy fruit soaking the crust in
pies.
Make enough pastry at one time for all the tests. It can be made on a
KitchenAid or mixed by hand. It is preferable, if possible, to roll all the
pastry the same thickness. A large rolling pin may be made or a rod used to
roll the pastry the same thickness. The cleats between which the dough is
rolled should be placed wide enough apart on the bread board so that when
rolled the dough is large enough for the pans used. See directions under
Experiment 95. Bake at 220° to 225°C. (425° to 435°F.). The temperature
may be lowered if necessary for the last part of the baking. One-half table-
spoon of butter for each cup of fruit improves the flavor.
Use an upper and a lower crust in baking the pies. Use a fruit that is
juicy. Sweeten the fruit in one large container. Then divide into equal portions
for each pie.
1. Use the sweetened juicy fruit for a control.
2. Brush the top of the under crust with melted butter. Then add the
sweetened fruit.
3. Brush the top of the under crust with egg white. Add the sweetened
fruit.
4. Partially bake the under crust. Then add the fruit and upper crust. Bake.