Sugar batter method
The fat and sugar are creamed together until light and fluffy.
The warmed egg is added in intervals (small additions) into the mixture, ensuing that with each addition the fat mixture is well creamed and not separated. The conditioning of the egg is very important as curdling of the batter can occur at this stage, mostly due to too cold egg. Curdling is the breakdown of the emulsion, which is being formed, as the fat separates out from the liquid. The egg should be warm, but these are the consequences if the temperature is incorrect:
Egg too cold – the fat hardens, air escapes and the mix curdles
Egg too warm – the fat turns to oil, the air escapes and the mix curdles
Egg added too fast – the mix becomes saturated, the air escapes and the mix curdles.
It may also be possible to add the eggs in a steady stream; care must be taken not to curdle the mixture.
The batter should have a soft and velvety texture, after all egg is added.
The flour is sifted and gently mixed through the batter, until it is clear and smooth. Do not over mix, as this would cause toughness.
Flour batter method
The fat is mixed with one third of the sifted flour until it is well
creamed (+/-8 minutes), ensuring that the entire batter is aerated by scraping the bowl down.
The egg and sugar is whisk to a foam (sponge), using a separate bowl.
Egg and fat need to be of the same temperature and consistency before they are combined; add some of the egg mixture into the fat to adjust consistency.
Carefully fold into the fat mixture the following: remainder of eggs, sifted flour and baking powder and lastly the liquid. Each ingredient needs to be cleared in the batter, before adding the next ingredient. In order to avoid any lumps it is vital to follow the sequence.
Bread & Pastry Production
89The Blending method
The Blending Method does not require aeration or
creaming of the fat with the sugar or the flour. The aeration of the batter takes place towards the end of the mixing cycle, rather than being the first step, as in the sugar or flour batter methods.
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Bread & Pastry Production
One of the reasons for this is that the formula or recipe contains a high level of added liquid in the form of milk, which replaces some of the egg. Due to the lower egg content, it would not be possible to make up the batter using conventional methods, and gain sufficient aeration.
When using the blending method, we rely on the fat, the egg white, and the small amount of gluten present to hold the air, which is beaten in. As the structure formed by these ingredients is not necessarily very strong, there is a limit to how much air they will trap. Therefore care is needed to prevent over beating which could break down the structure, losing most of the trapped air.
Baking powder is added to this formula to compensate for the lower aerating capacity of the batter; the extra gas (CO2) which is given off in the oven, increases lift during baking.
The addition of glycerine to the batter increases the moisture retention (holding) of the baked cake, and acts as an emulsifier in the batter by helping to hold in and combine the extra liquids with the fat.
There are two main variations of this method:
1. Two Stage method
Mix all ingredients except the egg and any liquid to a smooth paste. Add remainder ingredients (eggs and liquid) in intervals into the flour mix, and cream until light, 3 to 5 minutes.
2. Three Stage method
As above: Add 1/2 of the flour quantity into the mix after initial creaming (3 minutes on low speed), add the remainder of the flour and cream on low speed again.
Note:
Blending methods are used to produce “High Ratio Cakes”, which are made using special shortenings and special cake flours. These special shortenings and flours are used to produce sweeter and moister cakes, due to the capability of the ingredients to take larger amounts of liquid and sugar, than possible with traditional ingredients.
All in Method
This method is mostly used for the production of cheaper types of cakes, where the egg content is replaced with baking powder and liquid, mostly HR – Cakes. This method is also very
commonly used with High Speed mixers. Ingredients are combined, scraped down and mixed for 6 - 7 minutes.
Boiled method
This method is very suitable for producing high quality Genoese Sponges and Madeira Cakes. It is very rarely used in the manufacturing, due to the lack of capacity boiling some of the
ingredients. On the other hand, this is method is considered the safest with a small list of trouble shooting. The boiling method is unsuitable for the production of fruitcakes, as to the lightness of the sponge the fruit would sink to the bottom of the product.
Bread & Pastry Production
91Heat the fat to 50ºC, add all the flour, stirring well until all the mixture is completely cleared. Whisk egg and sugar to a stiff peak and incorporate into the flour-roux in 4 to 5 additions.
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