CAKES: CREAMING METHOD
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Ratio Formula
1 Part Fat: 1 Part Sugar: 1 Part Eggs : 1 Part Flour
1 Part Fat: 1 Part Sugar: 1 Part Eggs : 1 Part Flour
YIELD: 225 grams
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(x 2) YIELD: 450 grams
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(x 4) YIELD: 900 grams
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tECHNIQUE
Comments
- Key Concept: Incorporation of air into sugar-butter mixture.
- Ratio Formula: Similar Ratio to Cakes developed using the Foaming Method.
- Mixing Tools [Hand]: Large bowl (promoting aeration), Flat Rubber Spatula or Wooden Spoon.
- Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
- Mixing Method [Creaming]: Paddling sugar into butter [sugar is uniformly distributed, slight increase in volume, bright and pale colour].
- Mixing Method [Eggs]: Eggs are added one at a time.
- Mixing Method [Dry Ingredients]: Folded / Stirred / Paddled into batter; not whisked or mixed.
- Mixing Method [Wet Ingredients]: Intermittently mixed in small doses between dry ingredients.
- Mixing Method [Leavener - Optional]: Using a Chemical Leavener creates Cake with more height; Using Yeast creates Brioche.
- Preheat Oven & Prepare baking pans with greasing agent (if applicable).
- In a mixing bowl, add butter and start beating for one minute [medium level] to uniformly spread out the butter.
- Add sugar and salt. Beat [med-high level] until the following characteristics are noticed: colour - pale, volume - increase by 1/3.
- While still mixing, add eggs, one a a time, until uniformly distributed and thoroughly incorporated. Reduce speed to med-low level.
- Add dry ingredients slowly to prevent splattering. Optional: If liquids are used, incorporated intermittently between batches of dry ingredients.
Comments
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Storage
Cooking
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Notes
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