School and Home Cooking · Chapter 129Lesson CXXIX
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"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:
(a) ease or difficulty in removing from the pan without breaking, (b) tenderness or toughness, (c) difference in flavor.
Make a biscuit mixture, containing two or three times the quantity of fat used in biscuit mixture. Place one half of the mixture in an oiled cake pan, then spread it with a scant quantity of melted butter or substitute. Add the remainder of the mixture and bake at 450 degrees F., for 20 minutes. Remove from the pan, and place on a cake cooler for a few minutes. Split the cake open and fill with crushed and sweetened fruits. Place uncrushed fruits on the top, and serve with plain cream or Whipped Cream or Fruit Sauce; or cover the cake with a meringue, garnish with whole fruit, and serve with a Soft Custard Sauce.
1/4 cupful of sugar may be added to the dry ingredients of Short Cake.
What general statement can you make with regard to the effect of increasing the fat in quick breads?
Knowing the change that takes place in a quick bread, when the quantity of fat is increased, state the effect of adding too much fat.
What is the purpose of using melted butter or substitute in the Short Cake mixture?
Mention some fruits, or fruit combinations, that would be palatable in a Short Cake.
How many persons can be served with a Short Cake made with 2 cupfuls of flour?