On food and cooking the science and lore of the kitchen ( PDFDrive ) 1048

Japanese tempura, p 214) If a batter stands for a long time before the food is dipped and fried, many of its air and gas bubbles can leak out, and some of the remaining chemical leavening reacts too early; the result is a dense casing rather than a light puff The Logic of Cream Puff Pastry The technique for preparing cream puff pastry may seem tediously elaborate, but it’s a brilliant invention It produces an especially rich and moist paste that the cook can shape and cook into a hollow, crisp vessel for other ingredients Cooking the flour with water and fat tenderizes the gluten proteins, preventing them from developing elasticity, and it swells and gelates the starch to turn what would normally be a batter into a dough The subsequent addition of raw eggs contributes the richness of the yolks and the cohesive, structure-building proteins of the whites, and thins the dough into a nearbatter so that air pockets in the interior will be able to move and coalesce during cooking During the baking, the fat helps crisp and flavor the outer surface And both eggs and fat contribute to a structure that resists moisture and stays crisp while holding the cream filling Thick Batter Foods: Batter Breads and Cakes Batter Breads and Muffins Batter breads and muffins are moister, usually sweeter versions of quickbreads (p 549) They’re leavened with baking powder or soda, and often contain moderate amounts of egg and fat in addition to sugar They develop a dense, moist texture that accommodates nuts, dried fruits, and even such fresh fruits and vegetables as apples, blueberries, carrots and ... Batter breads and muffins are moister, usually sweeter versions of quickbreads (p 549) They’re leavened with baking powder or soda, and often contain moderate amounts of egg and fat in addition to sugar They develop a.. .the whites, and thins the dough into a nearbatter so that air pockets in the interior will be able to move and coalesce during cooking During the baking, the fat helps crisp and flavor the outer surface... crisp and flavor the outer surface And both eggs and fat contribute to a structure that resists moisture and stays crisp while holding the cream filling Thick Batter Foods: Batter Breads and Cakes Batter Breads and Muffins