Low Ratio Butter Vs High Ratio Butter

Low Ratio Butter
Low ratio cakes generally are made from All Purpose Flour wih less than 100% sugar. This flour is slighty coarse and higher protein, so the resulting cake has a coarser texture as found in traditional Butter cakes.

High ratio flour with its fine granulation and uniformity of particle size helps to provide a tender and fine-grained cake crumb with thin cel walls, good volume and symmetry.

Using the flour batter method, mixing the flour and the fat allow the fat to coat the flour particles creating a cake that is soft and tender.

The sponge consisting of egg and sugar should be mixed at medium speed so that the air bubbles created is fine and helps to stabilise the cake. The sponge should only be mixed to an SG of 0.3 and not any more or the resulting cake will sink in the midle (M-fault)

High Ratio Cake
In general, a hih ratio cake is a cake that is prepared with a relatively high amount of sugar in the recipe. In most cases, high ratio cake are considered to contain a much higher amount of sugar in comparison to the amount of flour that is used.

A high ratio cake is characterized by a taste that is made exceptionally sweet, owing in comparison to cakes that contain less sugar.

Usually, a proper high ratio cake will require the use of specially high ratio flour and high ratio shortening (emulsifier shortening). As the latter is not available, it can substituted with regular shortening and the addition of emulsifier (10%-15%), which helps to lend more smoothness to the texture of the finished cake.

Flour for the high ratio cake is usually ground into very fine particles and chlorinated to allow the particles to blend quickly with the high sugar content and the liquids used in the recipe.

High ratio cakes tend to have higher liquid content making the batter thinner and heavier (SG=0.425). This is compensated with a high amount of baking powder (5%) to aerate the cake.

Cakes^^

I'm here at MIB already 3 weeks... A little information about cakes that i can share with you^^
Lets our cake story begin...

Cakes is a baked batter made from flour, sugar, eggs, shortening, milk and leavening mixed together in such a way to produce a fluffy, fine grained baked product. The quality cakes depend on many factors such as ingredients used, mixing method, batter temperature, baking temperature, etc...
There also have many type of cakes such as Black Forest Cake, Chocolate Cake, Cheese Cake, Butter Cake, Fruit Cake and so on...
Different cakes have different way to bake... Let me give some example to you^^

BUTTER CAKE

Butter cake have 2 methods... Flour Batter Method and Sugar Batter Method...



Flour Batter Method

1. Whisk egg, sugar, dextrose and emulsifier on medium speed for 5 minutes until slightly thickened, The SG should be around 0.3 (Batter Weight=150g). This is called the SPONGE.
2. Remove the SPONGE and transfer into a stainless steel bowl.
3. Using a paddle, mix butter, margarine, salt, flavour and sorbitol on medium speed for 5-8 minutes.
4. Premix flour, baking powder and milk powder and blend in, on slow speed for 30 seconds and medium speed for 5 minutes. This is the FAT and FLOUR mixture.
5. Blend 1/3 of the SPONGE into the FAY and FLOUR mixtire on hogh spped for 1 minute. Continue to add another 1/3 on medium speed for 1 minute. Add the rest of the SPONGE and mix an slow speed for 1 minute until evenly blended. The final SG should be around 0.65 (Batter Weight=325g).
6. Scale 380g batter into each paper lined cake tin. To create a marbling effect, take 10% of the batter and add some chocolate paste on top.
7. Bake at 180 degree celsius for about 35-40 minutes until golden brown.

Sugar Batter Method

1. With a paddle, mix margarine, butter, emulsifier and sugar for 1 minute on slow speed and 10 minutes on high speed until fluffy.
2. Add eggs and vanilla flavour gradually over 10 minutes on high speed. Scrape the bowl and change to medium speed and mix for 5 minytes.
3. Premix flour, baking powder, milk powder sieve together. Add all in on slow speedfor 30 seconds followed by water and sorbitol for another 30 seconds. The final S.G should be 0.8.
4. Scale 380g batter into paper lined cake tins. To create a marbling effect, take 10% of the batter and add some chocolate paste on top.
5. Bake at 180 degree celsius for 35 -40 minutes.

*S.G is specific gravitythat generally denoted by a number from 0 to 1. it relates to the amount of air incorporated into the cake mix during mixing. For the example: S.G for a stiff meringue is 0.2 and S.G for a watery cake batter is 0.9. The formula S.G is weight of batter divide weight of water.

Here is my story of cakes... Actually is information about cakes la... Haha^^

Just For Fun

Nothing to write but i still need to write something... So that my title is just for fun lo^^ haha...
I still not very good on writing something through online... So, don't laugh at me Ooo...
T.T... I have no idea that what can i write la!!
HELP!! ANYBODY CAN HELP ME?? Teach me how to write through online... I have no experiance on this and i'm zero knowledge on computer(about the blog, MSN, e-mail etc)... Before this i won't search the information through the internet except teacher want us to do so... But now, i find out that we can learn many things through the internet than a book and it can save our time...
Chatting with friends by using internet also very interesting... The importance one is cheapper than using cellphone... Everythings need to charge...
That all for today la... my brain is blank liao... haha

Hostel Life

I'm here at kl already 2 weeks... Started to miss my hometown T.T
Although my hometown just a little village like a kampung but the air is fresh not like kl...
All my friends going back to their home... Because tomorrow no school... So just left few of us T.T One from Sarawak and one is my "old" friend from Kedah too... We knew each other since we met at kindergarten... When we met, just 5 years old only Ooo...
Last night me and my friends sewing some DIY dolls... It's very cute and fun to try it as a hobby^^ Hei... why i talk about this?? My title is hostel life lie...
Back to my title... Hostel life O.O
This is my first time i leave my home alone... At here i learn many things... Like cook, food hygiene, managament and the best one is how to bake^^ That's why i leaving my hometown to create my future at here, kl...
Mmm... how to write?? How to start my sentences?? My mind is blank although there have many ideas... Haha
Ms Bina said that just write what you thinking or as a diary... but for me is difficult because i have not experiance on this... But i'll try to do my best to become a blogger... Why i alway write something that not related to my title >.< Back to my title again... haha
My hostel is near to my college... There have 7 rooms but still have some room that nobody live... I have 9 friends from certain part of Malaysia and 1 senior in the hostel... Our relationship is very good... We alway join together to chat or do something elsa... From them, i knew about their live and their family problem... So i'm lucky to have a complete home... Father, mother, sister and two brother...
That's all for today... bye^^

My First Step In MIB

The first week of March, I came here for a visit. When I stepped in MIB, I felt that MIB gave me some feeling... What's the feeling that MIB gave me?? I ask myself...
Finally, I knew what's the feeling is... The feeling like a home... A home with fully love and care that I can't found at any colleges^^ The staff here all very friendly... Even the CEO, Mr. Don Yong... That's why I choosing MIB as my future...
31 March 2008, I started my studies... A new begining in a part of my life with MIB...