Learn to bake... : you'll love it!.

Date:
[1947?]
Catalogue details

Licence: Public Domain Mark

Credit: Learn to bake... : you'll love it!. Source: Wellcome Collection.

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    To add chocolate to batters, it should first be melted. The squares of Baker’s Choco- late melt readily over hot water. It is not necessary to cut them in pieces or to grate. Place squares in a small bowl that fits into top of a teakettle, or use a small double boiler. Let melt over hot water. Never melt chocolate over direct heat for chocolate contains fat and starch, but little water, so it scorches easily. To add chocolate to liquid mixtures, such as chocolate fillings, add squares of Baker’s Chocolate to cold liquid and heat gradually, stirring well. When melted, the mixture may be beaten with a rotary egg beater until smooth and blended. Keep Baker’s Chocolate in a reasonably cool place (under 75° F.). However, if the chocolate becomes gray (blooms) in color during storage, its goodness has not been changed in any way. For finest flavor in chocolate cakes, do not overbake even slightly. Cocoa is sometimes used for chocolate flavor in baking although it contains less _ cocoa butter. It is often added to sponge mixtures like angel food in which less of the cocoa butter is desirable. To substitute cocoa for chocolate in a recipe, use 3 level tablespoons of Baker’s Breakfast or DeLuxe Cocoa and 1 extra olate called for in the recipe. Also popular for chocolate flavor in baked foods are the delicious Baker’s Semi-Sweet Chocolate Chips. These are made of smooth rich chocolate with just enough sweetening added to give half- sweet flavor. As a confection, they appeal to those who like chocolate not too sweet. In baking, they are handy to use and retain their form. Try them in Chocolate Chip Peanut Cookies on page 48. VARIATION IN SHORTENINGS Fats are added to baked foods to make them tender or “short.” Shortenings that are of a plastic, easy-to-work consistency give best results in most baking. These in- clude butter, margarine, good quality lard, and the many vegetable shortenings. Some shortenings are hydrogenated, some are whipped or churned, some are emulsified. So different shortenings often give differ- ent results. For general baking, shortenings can be used interchangeably with success. But to get the best quality in cakes for each short- ening used, it has been found practical to adjust recipes slightly in amount of liquid. Butter, margarine, and lard give best results with a little less liquid; while vegetable shortenings require a little more. No ad- justment is needed in cakes lowin shorten- ing, or for egg-white cakes. - The liquid adjustment for different shortenings is given in each recipe when spoons more or less. liquid and may seem the balance within the recipe that gives best cake quality for the particular short- ening used. Oils can be used in baking, especially when melted shortening is required. But in cake-like mixtures the use of oil calls for a special mixing technic not given here.
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