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Classic
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page 371
into the mould be sure that, the latter has been properly prepared, nicely
cleaned, rubbed with butter and dredged with rolled crackers or grated bread so
that it will not be necessary to first get the mould ready while the dough is
waiting for it. Many a cake is spoiled through this cause. puff paste does not
require a buttered mould.
puff paste must never be kneaded, because this will make it heavy. To hare it
light and flaky put the batter into the middle of the flour, stir and work the
dough with a knife at first, then with the ball of the hand, turning the dough
frequently and folding it from the sides to the center, often dusting with flour
and continue in this manner until flour and butter are thoroughly mixed; then
set aside in a cool place for a few hours.
The addition of baking powder in biscuits, bread and almond cakes and the like
will tend to make them lighter.
When using yeast be cautious to get it fresh and sweet. For baking with yeast
the milk must be lukewarm and the flour, butter, sugar and the baking dish
should also be slightly warm. When using baking powder all of the ingredients
should be cold. After the dough has been well stirred, it will be greatly
improved, smoother and finer if the mass is vigorously and uninterruptedly
beaten for a while. To beat a soft dough use the flat side of a ladle. Firm
doughs are beaten on the moulding board; fold the dough and continue the beating
and folding as long as indicated in the several receipts. Afterwards set the
dough in a warm place where there is no draught, cover with a clean cloth and
let it raise for 1 1/2-2 hours. Slow fermentation produces a mild dough, whereas
if it raises too quickly the dough will be tough.
The degree of heat in the oven can be tested by means of a piece of paper. If
the paper soon turns to a yellow (not black) color in the oven, this indicates
the first degree of heat and is sufficient for puff paste and yeast doughs; if
it turns yellow slowly it indicates the second degree of heat, fit for most
kinds of baking; the third degree must be still lower for cakes, etc. , that
should dry more than bake.
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