COMPILED BY: CHEF SHILPA VANIRE. Introduction There are certain mixing methods used in cake making. The types of fat used determines which method you used. This affects directly on cakes volume and texture. Lets look at the types of mixing methods….!!
COMPILED BY: CHEF SHILPA VANIRE. Rubbing – in methods Plain (uses ½ or less fat and sugar). Involves rubbing the fat in to flour until the mixture is like small bread crumbs. Cakes made by this method are easy to make and ideal for the less experienced cook or tends to be low fat or low sugar.
COMPILED BY: CHEF SHILPA VANIRE. Creaming method Rich (More than ½ fat and sugar to flour) Known as the sugar shortening, sugar batter or conventional method. In this method the sugar and fat are blended together on low speed until all the ingredients have been incorporated.
COMPILED BY: CHEF SHILPA VANIRE. Creaming method continued….. The eggs are added gradually in stages, which ensure that the batter doesnt curdle. Add milk and other liquids and finish with the dry ingredients.
COMPILED BY: CHEF SHILPA VANIRE. Whisking / Whipping method Sponges (contains no fat). These cakes are leavened primarily through the incorporation of air cells by addition of whipped eggs. Preparing eggs for this mixture is quite important. This is done to dissolve the sugar and soften the eggs allowing for quicker volumes.
COMPILED BY: CHEF SHILPA VANIRE. Melted method (includes combination or blending methods) Combination – –Flour and fat are creamed together. –Whole egg, egg yolks and flavors also can be added at this time. –The egg and sugar are whipped the same as if they were for a sponge using the whipping methods. –Then they are folded into the creamed flour and fat mixture. –Some times baking powder and baking soda are added.
COMPILED BY: CHEF SHILPA VANIRE. Melted method (includes combination or blending methods) Continued….. Blending – –Melted fat, water and oil are combined –In a separate bowl combine the eggs, buttermilk or milk and flavors. –Add flour, leavenings and other dry ingredients. –Combine the two together and mix for specified minutes.
COMPILED BY: CHEF SHILPA VANIRE. Thank you……!!!!