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The Creaming Method for Cake Making

What is the Creaming Method for Cake Making?

Sometimes also called “The Conventional Method”, the creaming method for creating cakes is that the standard technique used for mixing butter cakes like cake and occasional cake. the aim of this method is to make an emulsion with the butter and sugar and to slowly add the remainder of the liquid ingredients during a way which will keep the emulsion stable in order that the cake will have a good final crumb.
Procedure for the Creaming Method
1. Prep Your Ingredients and Equipment

Allow your butter, eggs, and the other liquid ingredients like milk and soured cream to return to temperature it’s important that your ingredients are at temperature in order that they’re going to properly emulsify once you are mixing the batter.
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Measure out all of your ingredients. Sift all of your dry ingredients together including the flour, leaven bicarbonate of soda , salt, and any spices your recipe involves . Prepare your baking pans by greasing them or lining them with parchment paper.
2. Cream the Butter and Sugar

In the bowl of a stand mixer fit with a paddle attachment, or during a bowl with a hand mixer, cream together the butter and your sugar until light and fluffy. this may take about 3-4 minutes. If employing a stand mixer, stop it about half way through the creaming process and scrape down the edges and therefore the bottom of the bowl.
This process forces air to urge trapped during a web of sugar and fat particles and helps make your cake rise and keeps it Very light and tender.
3. Add the Eggs

Add the eggs into the creamed butter and sugar mixture one at a time. After each egg is added, mix until it’s completely absorbed into the mixture before adding subsequent one. This ensures that you simply won’t break the emulsion you created during the creaming process.
Egg yolks contain tons of fat and therefore the mixture can’t incorporate an excessive amount of fat directly or the creamed mixture will break. Add the eggs in slowly, will help them become a part of the emulsion, making the nicest texture for your cake.

The mixture will look light and fluffy once the eggs are mixed in. Scrape down the edges of the bowl periodically to make sure it’s mixed evenly.

If your recipe involves any liquid extracts you’d also add those at now
4. Alternate Adding Dry Ingredients and Wet Ingredients

In order to make sure that the batter will absorb the remainder of your wet ingredients properly, you would like to alternate adding your dry ingredients and your wet ingredients into the batter. Adding a number of the dry ingredients to start out will help the batter absorb the wet ingredients, but will prevent overdeveloping the gluten.
The dry ingredients are added in 4 increments and therefore the wet ingredients are added in 3 increments, always starting and ending with the dry ingredients. the method is as follows:

With the mixer running on medium speed, start by adding about 1/4th of your dry ingredients into the batter and blend just until it’s absorbed.
Add about 1/3 of the wet ingredients into the bowl and blend just until it’s blended in.
Continue this process, adding the dry then the wet ingredients until all of it’s incorporated. you’ll start and end with the dry ingredients.

5. Bake the Cake

Bake the cake following the recipes instructions for temperature and time.

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