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^^