DEFINITION:-
A delicate, light, sweetened and a versatile bakery product.It is a baked emulsion of oil in water, Fat entraps the air to form foam , flour, sugar,eggs, flavorings agents, fruits and other ingredients like baking powder, milk, water etc.
- Flour and eggs provide strength and structure to cake.
- Sugars, fat and baking powder open the texture or make it a lighter product.
- Milk and water close the texture.
Basic understanding of cake
Types of cake making methods
Batter Method:-
Sugar batter :- fat and sugar is creamed together and air is incorporated.Then eggs are beaten into the mixture ( a small portion at on time).Finally flour is folded in the batter.
Flour Batter:- Fat and flour are mixed together. Eggs and sugar is beaten to soft peaks stage.Then the mixtures are folded together.
Foam Method:- cake making method which relies on foaming characteristics of eggs, uses very little or no fat.
Chiffon Method:- A combination of batter and foam method. Foam and batter are made separately and folded together for making cake.
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