However, if eggs are to be used
for leavening, only the yolks are added with the liquid ingredients, the
whites being beaten separately and folded in last.
The other method is used only when the mixtures are to contain a small
quantity of fat. In this method, all the liquid ingredients, including
the eggs, are first mixed together. Then the dry ingredients are
combined and sifted into the liquid. The fat is melted last and beaten
into the dough mixture. If the mixture to be handled is a stiff one, the
fat should be put in cold, for adding melted fat makes the dough soft
and sticky and therefore difficult to handle.
BAKING THE MIXTURE
28. REGULATING THE OVEN.--When the ingredients have been properly
combined, the mixture is ready to be baked. With the exception of
waffles and griddle cakes, the baking of which is explained in
connection with the recipes, all hot breads are baked in the oven;
therefore, while the mixture is being prepared, the oven should be
properly regulated in order that the temperature will be just right when
it is time to start the baking. Particular thought should be given to
this matter, for if no attention is paid to the oven until the mixture
is ready to be baked, it will be necessary to allow the mixture to stand
until the heat of the oven can be regulated or to put it into the oven
and run the risk of spoiling the food.
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