well we have covered a fair bit in the last couple of weeks, it is good to see you in class more confident and becoming familar with the layout of the bakery. Not so many people this week asking where the bowls and jugs are!!
So what have we learnt so far, we talked about the different ways we process the ingredients to produce a cake. We have identified 4 processing methods and these were:
- All in
- Sugar Batter
- Flour Batter
- Blend
By week three we would have produced a cake using each of the methods above and we will have started to identify the advantages and disadvantages in each method.
For example when we did the "All In" method we discussed the ease of production, everything went in the bowl at the same time. The timer went on, we scrapped down twice and the mix was ready within minutes. There seemed to be only a minimal amount of skill required, mearsuring accurately and the ability to follow instructions regarding mixing speeds and times.
When we did the "sugar batter" method we discovered we needed a greater amount of skill, we needed to:
- Identify when the sugar and fat were aerated correctly.
- We needed to precondition ingredients in order for them to emulsify correctly.
- We had determine when the groups of ingredients needed to be added. We looked for the different signs that told us each addition had been cleared and we could add the next amount.
Did you think this method needed a little more skill then the "All In"?
Click on the comments and let me know what you thought and why.
2 comments:
great...............
The following methods can be used for cake making
1. Sugar batter method
2. Flour- batter method
3. Blending method
4. Boiled method
5. Sugar water method
6. All in process method
Sugar-batter method:
In this method all the fat and equal amount of sugar is creamed together.
Shortening or fat used for cake making should be plastic in nature. Shortening used for
cake making should not melt by the heat produced due to friction during the process of
creaming. All the fat should be first creamed together in order to blend them thoroughly.
Then sugar is added gradually continuing the creaming process. All the sugar should
never be added to the fat at a time as it will adversely affect the aeration process. And it
may take extra time to achieve derived results. When adequate aeration is achieved in the
fat -----mixture, eggs are added gradually. It is a good practice to whip the eggs to a stip
froth before adding to the creamed mixture. Colouring agent may be added to eggs. Eggs
should be at room temperature at the time of adding to the cream. Egg is added the
mixture little at a time and mixed gently. If the cold eggs are used, then the fat will
solidify soon after come in contact with eggs which will also prevent perfect blending of
fat and eggs. After mixing egg the mixture should have a smooth, light and velvety
appearance.
Next stage is to mix flour in the mixture. Flour should be rifted thrice with baking
powder, in order to ensure a through blending. Mixing of flour in the cream is a important
stage in cake making. And even slight mishandling of the mixture will spoil the cake. The
flour should be evenly mixed with a minimum possible of mixing. This is to formation of
---gluten in the mixture.
The flour should not be added in one lot. It should be divided into two or three
portions of convenient size and each portion should be added at a time. If any fruits are to
be mixed, these should be added alternately with flour.
When all the flour is mixed, it may be necessary to add some mixture to bring the
consistency of the mixture to a definite level of softness. If milk or milk solids are
already used along with flour, then water is used for this purpose. Otherwise milk is used.
The mixture is now ready for baking.
Flour-batter method
In this method fat and equal quantity of flour is creamed together. Fat should be
smooth and in plastic state and the flour should be added gradually. The whole mixture is
whipped till it becomes light and fluffy.
Eggs and an equal quantity of sugar is whipped to a tiff froth. The mixture of eggs
and sugar will whip better if the mixture is slightly warmed on a double boiler. Direct
heat should be avoided in this case on even slight rise in temperature will cause co-
operation of egg protein will lose its air entrapping capacity. Unless the egg-sugar
mixture comes down to the room temperature, it should not be added to creamed mixture.
At this stage the remaining sugar is dissolved in milk or water and added to the
mixture. Any colour and flavour is added along with milk.
Lastly the remaining flour, is added and mixed. During last stage of mixing if the
formula is rich, the mixing should be light. A vigorous mixing will know out the air-cells
and the cake will have poor volume.
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