If the fat is to be mixed with the dry ingredients, why rub the ingredients together between the fingers rather than between the palms of the hands?
Compare as to taste and appearance the biscuits made with lard or vegetable fat with those made with butter.
Why should not a tin pan be used for the fruit pudding?
Mention at least four kinds of fruit that could be used for the pudding and tell how the use of some kinds of fruit would modify the time of baking.
Why does the quantity of liquid given in Drop Biscuits vary (see Pour
Batter and Gluten)?
Why is it necessary to surround the cream with ice water while whipping it (see Whipping Cream)?
LESSON CXXIX
QUANTITY OF FAT IN QUICK BREADS—SHORT CAKE
"Shortening."—The tenderness of a quick bread is an important consideration. It is dependent upon the quantity of fat in the bread. Oil and water do not mix (see Experiment 35). Hence when much fat is used in a quick bread, particles of dough or batter, which contain both fat and moisture, do not adhere firmly. Quick bread containing much fat becomes tender, that is, it crumbles readily.
In preparing modified biscuit mixtures,—short cakes, fruit dumplings, etc.,—in which the quantity of fat is increased, make very careful comparisons between the "rich" or "short" breads and those containing the standard quantity of fat. In making observations, note the following: