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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.