![]() ![]() The general rule is that high-ratio cakes require shortening, whose added emulsifiers help hold the cake together. There are two sets of formulas: pound-cake (or lean-cake) formulas, which have less sugar than flour and “high-ratio” formulas, which contain more sugar. These formulas don’t have to be followed dead on, but if you stray by more than about 20 percent, you may have problems. It could be a soupy mess or so tender that it falls apart.īakers have formulas that balance these ingredients so their cakes have the strength to hold together but are still tender and moist. If you have too much of the moistening, softening fats and sugars, the cake might not set. If you have too much of the structure-building flour and eggs, the cake will be tough and dry. Fat and sugar do the opposite they actually wreck or soften the cake’s structure, providing tenderness and moisture. They’re essentially what holds the cake together. In cakes, the protein ingredients, which are the flour and eggs, are the major structure-builders. ![]() Flour and eggs for structure, fat and sugar for tenderness Having the right proportions of flour, eggs, sugar, and fat makes all the difference. Experienced cake bakers would never dream of trying to bake a cake without first “doing the math” to make sure that the ingredients are in balance. Have you ever wondered how a baker can create a cake recipe from scratch and know that it will work? Unlike a savory chef, who can often use intuition to design a successful dish, a baker must work within defined parameters to produce a cake that will rise, set, and taste the way she wants. ![]()
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