cake mixing methods
Download
Skip this Video
Download Presentation
Cake mixing methods

Loading in 2 Seconds...

play fullscreen
1 / 9

Cake mixing methods - PowerPoint PPT Presentation


  • 252 Views
  • Uploaded on

Cake mixing methods. By- Mrs. Shilpa Vanire (Bakery). Introduction . There are certain mixing methods used in cake making. The types of fat used determines which method you used. This affects directly on cakes volume and texture. Lets look at the types of mixing methods….!!.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' Cake mixing methods' - ogden


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
cake mixing methods

Cake mixing methods

By-

Mrs. Shilpa Vanire

(Bakery)

COMPILED BY: CHEF SHILPA VANIRE.

introduction
Introduction
  • There are certain mixing methods used in cake making. The types of fat used determines which method you used. This affects directly on cakes volume and texture.
  • Lets look at the types of mixing methods….!!

COMPILED BY: CHEF SHILPA VANIRE.

rubbing in methods
Rubbing – in methods
  • Plain (uses ½ or less fat and sugar).
  • Involves rubbing the fat in to flour until the mixture is like small bread crumbs.
  • Cakes made by this method are easy to make and ideal for the less experienced cook or tends to be low fat or low sugar.

COMPILED BY: CHEF SHILPA VANIRE.

creaming method
Creaming method
  • Rich (More than ½ fat and sugar to flour)
  • Known as the sugar shortening, sugar batter or conventional method.
  • In this method the sugar and fat are blended together on low speed until all the ingredients have been incorporated.

COMPILED BY: CHEF SHILPA VANIRE.

creaming method continued
Creaming method continued…..
  • The eggs are added gradually in stages, which ensure that the batter doesn’t curdle.
  • Add milk and other liquids and finish with the dry ingredients.

COMPILED BY: CHEF SHILPA VANIRE.

whisking whipping method
Whisking / Whipping method
  • Sponges (contains no fat).
  • These cakes are leavened primarily through the incorporation of air cells by addition of whipped eggs. Preparing eggs for this mixture is quite important.
  • This is done to dissolve the sugar and soften the eggs allowing for quicker volumes.

COMPILED BY: CHEF SHILPA VANIRE.

melted method includes combination or blending methods
Melted method (includes combination or blending methods)
  • Combination –
    • Flour and fat are creamed together.
    • Whole egg, egg yolks and flavors also can be added at this time.
    • The egg and sugar are whipped the same as if they were for a sponge using the whipping methods.
    • Then they are folded into the creamed flour and fat mixture.
    • Some times baking powder and baking soda are added.

COMPILED BY: CHEF SHILPA VANIRE.

melted method includes combination or blending methods continued
Melted method (includes combination or blending methods) Continued…..
  • Blending –
    • Melted fat, water and oil are combined
    • In a separate bowl combine the eggs, buttermilk or milk and flavors.
    • Add flour , leavenings and other dry ingredients.
    • Combine the two together and mix for specified minutes.

COMPILED BY: CHEF SHILPA VANIRE.

thank you
Thank you……!!!!

COMPILED BY: CHEF SHILPA VANIRE.

ad