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asked February 14th 2016

Baking question

Hi,

I just have a general question. I’m sorry if this has been asked before but I couldn’t find it. My question is about using different cake recipes. Why do some recipes call for all dry ingredients first then wet, some call for butter and sugar to be creamed, then add eggs then flour last, and some recipes call for everything to be added at the same time and mixed? I am only wondering if there is much difference as obviously mixing all at the same time would save time but i generally always follow the second method.

Thanks

Ian

0

Hi,

I just have a general question. I’m sorry if this has been asked before but I couldn’t find it. My question is about using different cake recipes. Why do some recipes call for all dry ingredients first then wet, some call for butter and sugar to be creamed, then add eggs then flour last, and some recipes call for everything to be added at the same time and mixed? I am only wondering if there is much difference as obviously mixing all at the same time would save time but i generally always follow the second method.

Thanks

Ian

1

Thank you for your response and yes that makes it perfectly clear.

0

Hi Ian

Cake recipes are written in a particular way because the order of adding the ingredients produces a different crumb with each method. It depends on the type of cake , pastry, cookies, biscuits or bread being made as to the type of method used. It’s important also to note the type of equipment which each recipe says to use and how to use it.
There are lots of different methods of adding and mixing ingredients, of which you have mentioned three.
All dry ingredients first and then wet produces a muffin like cake crumb. Here the mixing method is important as seen in Paul’s moist chocolate cake recipe.
Creaming method agitates sugar and fat first to trap air into the mixture before eggs are added slowly to make a mousse like emulsion. This makes a light mixture into which the dry and wet are added in either two or three stages so as not to deflate the batter. This method produces a light, well structured cake with evenly spaced holes in the crumb.
The all in one method is where all the ingredients are combined to form a thick glossy batter. There is no aeration in this process. In most cases additional leavening is required to aerate the batter.
Hope this simple explanation helps.

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