On Mon, 8 Jun 2015 13:00:10 -0500 (CDT), La Mirada >
wrote:

>John Kuthe > Wrote in message:
>> On Sun, 07 Jun 2015 14:11:09 -0600, Janet B >
>> wrote:
>>
>>>
>>>I'm thinking about making this cake. I have all the ingredients. I
>>>am mystified regarding the last instructions about mixing. No spoon?
>>>What could that mean? What effect?APPLE DUMP CAKE
>> ...
>>
>> What that means is just dump it all together, and minimally stirring.
>> You can use a spon if you with, but not stirring, beating or mixing a
>> baked batter/dough is to keep the gluten in the flour from developing
>> and making it a tougher baked goods. You knead bread doughs to develop
>> the gluten and make the baked good tougher.
>>
>> 10 years of professional baking talking here.
>>
>> John Kuthe...
>>
>
> 10 years of squirting your spooge into the food!

I am proud to say that even with working with a donut glazer with
150lbs+ of powdered sugar and water liquid glazze which looked kinda
lile drippy spooge, I never ONCE added to it with the real thing,
although I thought about it many times!! I DID used to make a phallus
out of a hunk of dough and hang it out the front of my apron though!
An old German baker taught me that trick when I worked at Venture's
bakery, beforfe the donut shop!

John Kuthe...