|
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] |
Tine (structural)
Tines (; also spelled tynes), prongs or teeth are parallel or branching spikes forming parts of a tool or natural object. They are used to spear, hook, move or otherwise act on other objects. They may be made of wood, bone, metal, or similar materials. The number of tines on tools varies widely a pitchfork may have just two, a garden fork may have four, and a Rake (tool), rake or Harrow (tool), harrow many. Tines may be blunt, such as those on a fork used as an eating utensil; or sharp, as on a pitchfork; or even barbed, as on a trident. The terms ''tine'' and ''prong'' are synonymous. A tooth of a comb is a tine. The term is also used on musical instruments such as the Jew's harp, tuning fork, guitaret, electric piano, music box or mbira (kalimba) which contain long protruding metal spikes ("tines") which are plucked to produce notes. Tines and prongs occur in nature—for example, forming the branched bony antlers of deer or the forked horn (anatomy), horns of pronghorn antelo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United StatesDavidson, Alan, and Tom Jaine. ''The Oxford companion to food''. Oxford University Press, USA, 2006. 805. Print. Retrieved August 9, 2010Google Books/ref> and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture and white color. Description Angel food cake requires egg whites whipped until they are stiff. Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. Cake flour is generally used because of its l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angel Food Cake Batter 2
An angel is a spiritual (without a physical body), heavenly, or supernatural being, usually humanoid with bird-like wings, often depicted as a messenger or intermediary between God (the transcendent) and humanity (the 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 belief-systems the term is often used to distinguish benevolent from malevolent intermediary beings. Emphasizing the distance between God and mankind, revelation-based belief-systems require angels to bridge the gap between the earthly and the transcendent realm. Angels play a lesser role in 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. Abrahamic religions describe angelic hierarchies, which vary by religion and sect. Some angels have specific names (such as Gabriel or Michael ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Milk Cake
Hot milk cake is a butter sponge cake from American cuisine. It can be made as a sheet cake or a layer cake, or baked in a tube pan. The hot milk and butter give the cake a distinctive fine-grained texture, similar to pound cake. Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes, such as angel food cake or genoise, in that it contains baking powder as leavening instead of just egg whites, so it can be made with butter like a Victoria sponge. The eggs are beaten together whole instead of whipped as yolks and whites separately. Preparation Eggs are creamed with sugar, then flour is added. The milk is heated with butter until the butter has melted. This hot milk–butter mixture is poured into the batter all at once, and the batter is mixed until it cools. The heat begins cooking the eggs while the cake it being mixed. Baking powder is added at the last stage before the cake is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roll Cake
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade, Swiss log or swiss cake is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, as were Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas. The spiral shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term ''jelly roll'' in science, quilting and other fields. History The earliest published reference for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sponge Cake
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. . The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham, '' The English Huswife'' (1615). The cake was more like a cracker: thin and crisp. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-19th century. The Victorian creation of baking powder by the British food manufacturer Alfred Bird in 1843 allowed the addition of butter, resulting in the creation of the Victoria sponge. Sponge cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genoise
A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with '' pain de Gênes'' (), which is made from almond paste, but it is similar to ' (). It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking. Use and preparation Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beating Egg Whites Before Yolk
Beat, beats, or beating may refer to: Common uses * Assault, inflicting physical harm or unwanted physical contact * Battery (crime), a criminal offense involving unlawful physical contact * Battery (tort), a civil wrong in common law of intentional harmful or offensive contact * Corporal punishment, punishment intended to cause physical pain * Patrol, or beat, a group of personnel assigned to monitor a specific area ** Beat (police), the territory that a police officer patrols ** Gay beat, an area frequented by gay men * Strike (attack), repeatedly and violently striking a person or object * Victory, success achieved in personal combat, military operations or in any competition *Beating (hunt), driving game out of areas of cover during a hunt Arts, entertainment and media Fictional characters * Beat, an anthro fox in the animated series " Motto! Majime ni Fumajime Kaiketsu Zorori" * Beat, in the video game ''Eternal Sonata'' * Beat, in the video game ''Jet Set Radio'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
