SC - Martino Question (Blancmange)

[DianaFiona@aol.com]

In a message dated 5/12/00 4:06:02 AM Pacific Daylight Time, troy at asan.com 
writes:

> The chemistry (really the physics, I think) is as follows. Beating the
>  dough for a prolonged time accomplishes two things: it traps air inside
>  the dough and distributes it evenly, rendering it sort of spongy so that
>  "oven spring" can create the rise by a quick jolt of steam inside the
>  dough in the hot oven, and by overworking the gluten. The biscuits, as I
>  think Balthazar mentioned, don't get quite as dramatic a rise as
>  leavened biscuits do, but this is compensated for by extreme tenderness.

Adamantius hit the nail on the head with this reply.  I strongly recommend 
this method be tried at least once in your baking career.  Just flop the 
dough out onto a flat surface, and hammer away.

Balthazar of Blackmoor

Complacency Breeds Contempt