SC - biscuits oop
CBlackwill at aol.com
CBlackwill at aol.com
Fri May 12 10:02:01 PDT 2000
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
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