3.3.2 Brownie preparation. (NOTE: The contractor is not required to follow the exact procedure shown below provided that the brownies conform to all finished product requirements in 3.4.)How in the hell can you expect the people who write this shit...to ever do ANTHING efficiently?
a. Whip eggs in large bowl on high speed until light and fluffy.
b. Combine sugars, cocoa, salt, and leavening; add to beaten eggs, and whip on high speed until thick.
c. Add shortening slowly while mixing on low speed.
d. Scrape bowl and whip on high speed until thick.
e. Mix flour, nuts, and flavors together and fold into batter; mix until uniform.
f. Pour batter into pan at a rate that will yield uncoated brownies which, when cut such as to meet the dimension requirements specified in 3.4f, will weigh approximately 35 grams each. (Experimentally, a panning rate of 14 to 16 grams per square inch was used.)
g. Bake at 350F until done (30 to 45 minutes).
3.3.3 Brownie cutting. The brownies shall be cut to the appropriate size when cool (see 3.4f).
Friday, May 21, 2010
Always thought our government was efficient? Did you ever really wonder why the America’s Healthy Future Act of 2009 ran almost 3,000 pages...here's why. The government recipe to make a brownie is 26 pages long!