Baking is one of the first introductions to the kitchen and the culinary arts in general, and the procedures needed to make any baked product are rarely considered. There are four fundamental baking procedures in every recipe, and if you learn these basic baking methods, there isn’t much you can’t do.
Each approach yields a different texture in the end result. The texture and flavour of the cake will be determined by the proportions of components utilised. The amount of fat in the cake determines how long it will remain fresh without drying out.
This blog will discuss the four basic cake baking methods.
Rubbing In Method
The rubbing-in approach yields dense, crumbly cakes that are moist to the touch. The fats rub into the flour with fingers or in a food processor in this manner. This technique is the most comparable to that of pastry. The rubbing-in approach most commonly helps in making scones and rock cakes. It also works best for simple cakes, which are those that don’t have a lot of fat in comparison to flour, such as rock buns, which have 75g fat (margarine) and 200g flour. But the recipes with more than half the weight of fat to flour prepare in a different way because they are too sticky to rub in.
The melting technique involves weighing out components like fats and sugars, melting them together in a pot (thus the term melting method), and then mixing them with dry ingredients like flour or oats to produce your desired cake or bake.
These cakes consist of a lot of treacle, golden syrup, honey, or other sweeteners.
When making these kinds of bakes, always measure precisely since if you don’t, they’ll be dense or sink in the middle. If you need tablespoons of ingredients, always use warmed measuring spoons since the liquid will glide off the spoon much easier owing to the heat.
Cakes with the melting method do not rise as much as cakes made with the conventional approach. Baking soda, on the other hand, helps the cake rise. Melting technique also takes longer to cook.
This is also the “whipping method”. It calls for whisking the moist liquid to include air and body. The dry ingredients are sieved well before incorporating into the egg mixture in batches of two or three. Before beginning to beat the eggs for sponge cakes, the majority of the sugar is put on the eggs. Air cells generate and absorb into the mix during the egg whipping process. Because no baking powder is used in pure sponges, these cells have an impact on the entire leavening or rising process. Before whipping, reheat the eggs and sugar to 38°C to soften the egg yolk. This allows for faster whipping and more volume.
This enables for the formation of a higher number of cells, each of which contains more air.
The creaming process is the basis of many baked items. It helps with cakes and cookies, and is possibly the toughest of all the procedures. Before adding any other ingredients, the butter and sugar must be well creamed, or blended together. It’s crucial to keep creaming until the butter and sugar mixture is pale, light, and creamy.
Only then the eggs and the remainder of the dry ingredients are added. Aside from under-creaming, the risk with this approach is that once the eggs are added, the mixture splits. This results in a difficult, dry cake.
There’s almost no recipe you won’t be able to master after you’ve mastered these fundamental baking techniques. Delhi deli easily satisfies your taste buds with their heavenly bakery and cake options.