The following article will help you a bit 'as the science behind food and a little understanding' of this science can help her cheeks. There are special tips for creating perfect baking powder biscuits (scones).
The trick of baking powder flakes loose biscuits always given a very important reminder: it uses a chemical reaction to increase.
This is what makes the baking soda. Baking powder is just bakingSoda (a base) with cream of tartar (acid) and mixed, if it gets wet, acid and base, mix a gas (carbon dioxide in this case) produce. And 'this gas that is trapped in layers of flour, as the fat melts, leaving small pockets.
Why is it important to remember that? Three reasons
Reason one:
If you do not have enough chemicals to the amount of filler (flour) will not have enough gas to get them.
Reason two:
ChemistryBurn the chemical reactions that match are consumed. If you mix about before they did in the furnace gas in the air instead of the pretty bags from melting fat will escape capture.
Basic three:
The more pockets in the mix of gas and more places to catch the soft ones. That's because the flour of seven. They are, in the air, and is lighter and the gas will be easier to push the flour particlesaround.
Here are all the things I have over the years and with the help of National Academy of Sciences of my mother, I learned from my disaster happened.
As it was a science here, I find that so much to cook is a bit 'like black magic. You can get a feel of things. You know when the dough is mixed just enough, but it's hard to pass that on to someone else.
The more you do, the easier it gets.
The problem: The biscuits do not rise ordoes not increase much.
The solution: the classic symptom of over mixing and kneading up. Unfortunately, once the cookies are baked there's not much you can do, except slather with butter and jam and cream.
The problem: The biscuits are rising, but are rather difficult and / or hard.
The solution: This is a common symptom of over mixing.
Mix and knead to activate the gluten in flour. Gluten is a protein, and while this is an importantmixture of yeast, gluten is also your cookies very hard and difficult. can be exactly like a yeast bread!
cookies are baked in, there's too much you can do, but you can prevent disasters by using sweet flour.
What is cake flour? This is a flour that has a low gluten content. You can make your cake flour replaced by the conclusion of one tablespoon per cup of flour in the recipe and replaced it with the cornstarch.
This is also one of the occasions whenSeven charged. To be honest I can not be bothered most of the time, but it makes a difference.
The problem: The biscuits are brown on the outside, but still first for hours in the oven for half an hour after central
The solution: lower the temperature. Everyone's device works differently, but an oven at 350 degrees for perfect scones should be golden brown in the oven.
I hope this article helped you understand some of the interesting sciencebehind a very simple food, and that helps your scones and pastries are detached, easy and delicious!
Copyright 2010 Clarissa Hancock
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