Hi -
the other day, I found a recipe for English Muffins that incorporated partly the flour (2 cups), directed you to let the mixture rise later add the partner of the flour and 3 tablespoons of butter .
Q: why was the butter added so in arrears? Why wasn't it added at the first stage with the milk & sugar, newly before calculation the first half of the flour?
I own seen other recipe like this also ... at the second moment, butter was incorporated into the almost-finished dough
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second example: a European recipe for a flat little chocolate cake baked at Christmas time... made of butter, sugar, 2 crushed eggs, chocolate, a little flour, no leavening . .and at the closing moment has more unharmed egg incorporated ...
Q: why ever?
Thank you very much
Answers:
First grill:
This is done to make the English Muffins own a sourdough taste. You are essentially clear a sourdough starter then tally the rest of the ingredients to make the dough more rapidly than you would in a average sourdough. Butter isn't found in sourdough starters. Too complicated to walk into why here, at least more than I'm predisposed to write at this time.
Second question:
The cake recipe you describe make for a heavy cake. The eggs added at the ruin provide extra leavening and structure for the cake, then.
I've sent you a transcribe to see if you can send me the recipe you query. I obligation to see them to be of any help. Your second recipe worries me somewhat: butter and sugar (i.e. a cut) and then *beaten* eggs? That's technically poor: in need whipping the egg, one by one, into the cut, there will be no leavening worth mentioning at adjectives. From then on, you hold every right to be baffled. I'll edit this to a fresh reply as soon as I've have a chance to look at 'the culprits'. :-)
I can answer your first give somebody the third degree. The butter is added late so that it is "lumpy" contained by the dough. The spongey texture of the english muffin is partly created by the small lumps of butter melt into the dough as it bakes.
More Questions & Answers...
the other day, I found a recipe for English Muffins that incorporated partly the flour (2 cups), directed you to let the mixture rise later add the partner of the flour and 3 tablespoons of butter .
Q: why was the butter added so in arrears? Why wasn't it added at the first stage with the milk & sugar, newly before calculation the first half of the flour?
I own seen other recipe like this also ... at the second moment, butter was incorporated into the almost-finished dough
***
second example: a European recipe for a flat little chocolate cake baked at Christmas time... made of butter, sugar, 2 crushed eggs, chocolate, a little flour, no leavening . .and at the closing moment has more unharmed egg incorporated ...
Q: why ever?
Thank you very much
Answers:
First grill:
This is done to make the English Muffins own a sourdough taste. You are essentially clear a sourdough starter then tally the rest of the ingredients to make the dough more rapidly than you would in a average sourdough. Butter isn't found in sourdough starters. Too complicated to walk into why here, at least more than I'm predisposed to write at this time.
Second question:
The cake recipe you describe make for a heavy cake. The eggs added at the ruin provide extra leavening and structure for the cake, then.
I've sent you a transcribe to see if you can send me the recipe you query. I obligation to see them to be of any help. Your second recipe worries me somewhat: butter and sugar (i.e. a cut) and then *beaten* eggs? That's technically poor: in need whipping the egg, one by one, into the cut, there will be no leavening worth mentioning at adjectives. From then on, you hold every right to be baffled. I'll edit this to a fresh reply as soon as I've have a chance to look at 'the culprits'. :-)
I can answer your first give somebody the third degree. The butter is added late so that it is "lumpy" contained by the dough. The spongey texture of the english muffin is partly created by the small lumps of butter melt into the dough as it bakes.
More Questions & Answers...