Baking Tips For Cakes

Many chefs seem to be misunderstanding baking, especially baking cakes is very difficult. Almost like there is some mysterious art baking, you need to be a special person. Before a "baker", your cake will end normally. It is also true that other chefs are almost obsessed with baking. Think of this process as a science, not an art, because they will degrade every ingredient to the last score, fearing that if they do not follow the recipe's secret, their cake will never rise. Now it is true that this method works, but it eliminates most of the fun of cooking. However, if you know some rules, then your cake can and will rise perfectly every time.

The fact is that for a cake to work, what you need is the air in the mixture... a lot of air...

However, before we started to make and bake cakes, there was a short history course here. As happened to modern cakes (at least the way we bake them today) is a fairly recent invention that began in Italy in the first half of the 18th century. In the 1940s, these "Italian style cakes" became popular in London. So what changed? Well, before 1700, the traditional raising agent in cakes was yeast. Basically, the cake is just sweet bread. However, with the new technology yeast is being replaced by protein.

As the yeast grows, it converts sugar into alcohol and carbon dioxide, which are trapped in the batter or dough, causing the cake (and bread) to rise. When you whip proteins, they become stiff because protein molecules suck air into them. When this matrix is ​​baked, the air expands and this causes the cake to rise.

In fact, there is nothing new in this process. This trend is not surprising in Europe. In fact, the Romans used this technique to make cakes. The traditional "Spanish bread" has been the staple food of Sicilian cuisine for centuries.

The shift from active yeast to whipped eggs is a big change in the way cakes are made and baked. However, only in the Victorian era, modern cakes that we are familiar with today begin baking. Suddenly, yeast is no longer popular, because the choice of soda (baking powder or baking soda) and the bicarbonate booster have become all the rage. In fact, the role of baking soda and yeast is very similar. When in contact with acid or water, the heat of the soda bicarbonate decomposes to release carbon dioxide, which is this gas because it expands in the oven, raises the cake, and gives us all the soft, fluffy texture that we like.

Before making the cake, add half a tablespoon of 'bicarb' to the flour and become very popular. Flour manufacturers began to add it to flour so that self-produced flour (sometimes called cake flour) was born. However, if you don't have any half teaspoon of flour, add 200 grams of regular flour.

At its heart is a mixture of butter (or margarine) and sugar, with eggs and flour added to it before baking. The secret of any cake is to do everything perfectly and add as much air as possible.

Adding air begins with the first process of making a cake: cream (or margarine) with sugar. Do this vigorously... When the recipe asks you to go cream, until you look pale and creamy. The mixture should really be paler than it was at the beginning, the butter should be soft and the sugars fully blend in. Also, defeat as vigorously as possible, as this is the first stage in which you can incorporate air into the batter.

Next, in most classic cake batters, you usually add eggs to the batter. These make the batter more liquid, but they can also retain their shape as a support for the final baked cake and also add flavor. The protein (protein) in the egg provides structure and added flavor of fat (yolk yolk). When adding eggs to cream butter, always use lightly beaten eggs and add only a few eggs at a time. You can mix eggs and butter more thoroughly and the better your cake mix. After all, this is the butter that makes the cake moist, and this is the egg that keeps it in its shape.

However, in terms of the actual rise of the cake in the oven, the most important factor in making a cake may be flour. Always use the best and best flour you can. Self-elevation is used for convenience, but ordinary flour added baking powder can also be used. When using flour, be sure to sieve it into a bowl before use. This removes any agglomerates and also separates the flour particles. This can introduce more air into the cake mix, which means that each flour particle can be coated in the cream mix and keep the cake better. You are also getting rid of any static electricity that may have flour particles