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Cake Mixing Techniques
There are several common cake mixing techniques. List of cake mixing techniques High-fat methods ;Creaming (cooking)#Blending, Creaming: Also called the ''conventional method''. It is a common method and typical for butter cakes and similar high-fat cakes. This depends upon a solid but malleable, or "plastic" fat, such as butter or vegetable shortening. The fat and sugar are Creaming (cooking)#Blending, creamed together until well-blended and light in color. Eggs are beaten in until the mixture is fluffy. After that, dry ingredients are stirred in, alternating with any remaining liquid ingredients. Leaveners such as baking powder are commonly used. The flour is added late, which reduces the chance of developing the gluten and producing a tough cake. ;Reverse creaming: Also called the ''paste method'', and related to Betty Crocker Cookbook, Betty Crocker's ''double-quick method'' from the 1950s. Solid fat and dry ingredients are beaten together until well-blended. Then l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creaming (cooking)
Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been Poaching (cooking), poached in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk. Blending Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter (cooking), batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent. Poaching Creamed food, in cooking, denotes food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Pan
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiffon Cake
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes (as well as angel food or Michelle cake, sponge, and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners such as baking powder. Chiffon cake can be baked in a tube pan or layered with fillings and icings. In the original recipe, the cake tin is not lined or greased, which enables the cake batter to stick to the side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable. Characteristics The high oil and egg content create a very moist cake that does not tend to harden or dry out as traditional butter cakes might. This makes it better-suited than many cakes to fill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Comb
An angel is a Spirit (supernatural entity), spiritual (without a physical body), heaven, heavenly, or supernatural being, usually humanoid with Bird wing, bird-like wings, often depicted as a messenger or intermediary between God (the Transcendence (religion), transcendent) and humanity (the Profane (religion), profane) in various traditions like the Abrahamic religions. Other roles include protectors and guides for humans, such as guardian angels and servants of God. In Western religions, Western belief-systems the term is often used to distinguish Good and evil, benevolent from malevolent intermediary beings. Emphasizing the distance between God and mankind, Revelation, revelation-based belief-systems require angels to bridge the gap between the earthly and the transcendent realm. Angels play a lesser role in Monism, monistic belief-systems, since the gap is non-existent. However, angelic beings might be conceived as aid to achieve a proper relationship with the divine. Ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
