batters

Comments
  • Doughs that are pourable.
  • By weight, more liquid than solids; the liquid spreads the gluten into thin strands.  This gluten network is fluid, prevent air from being held, even with vigorous mixing.  Additional leavening agents are required: Eggs, Baking Soda, Baking Powder.
  • Two Keys to a properly mixed batter: ORDER (when) & WAY (how).
  • Eggs: Batter ratios use eggs as the reference point for weights.
  • Sugar:  If required, typically same ratio as eggs.
  • Leavening Agent Rule:  One tsp. Baking Powder / One egg.
Batter Mixing Classification
  1. Creaming:  Butter is Creamed
  2. Foaming:  Eggs are Foamed
  3. Straight Mix:  Mix Dry, Mix Wet, Mix Dry INTO Wet until incorporated.  Fast incorporation to prevent gluten development.

cake Batters: A Special Case

Cake Classification:
  1. Cakes with Fat:  Rich & Moist.
  2. Cakes without Fat: Soft & Delicate.
Comments
  • Key to a properly mixed cake batter: ORDER (when).
  • Drastically different results depending on order in which ingredients are added.
For Example;  Cakes with Fat (same ingredients)
  1. Applying Creaming Method:  Pound Cake
  2. Applying Foaming Method: Sponge Cake
  • Leavening: More eggs, More rise.  Whisked whites, more rise.
  • Leavening: Eggs incorporated using Foaming method will give more rise compared to eggs incorporated using Creaming method.
  • Leavening: Foaming Eggs rules require volume increase by three.
  • Leavening: Cakes requiring height should have pan sides not greased; allows for batter to grip sides during baking process.