![]() ![]() Now we’ll learn about the other tenderizer, butter (and other fats).įat acts as a tenderizer in cake batter. Class 5 was all about one of the tenderizers, sugar. In classes 3 & 4 we looked at the two structure builders, flour and eggs. To create a moist, sweet and tender cake that bakes up with a nice even crumb the four main ingredients have to work together. The ingredients that strengthen the cake structure (flour and eggs) need to be balanced with the ingredients that weaken the cake structure (sugar and fat). This class is specifically about butter and fats in pound cake batter. To learn general information about the science of butter and other fats please visit the Baking Ingredients – Butter & Other Fats page. Pound cakes made with butter, shortening and oilĪfter experimenting with mixing technique and how to use salt and leavening to improve the cake texture and flavor, we began to look at each of the core ingredients of the basic pound cake and their respective roles in cake batter – butter and other fats is the subject of this class.
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