SHORT DESCRIPTION OF
Creaming Method:
Cupcakes are made through a process
known as creaming method which involves blending the sugar and fat together and
mixing until the mixture becomes light and creamy. There are several factors
that needs to be considered during creaming.
1) the temperature of
the fat should be around 21˚C. When the fat is too hard, it will not be able to incorporate quickly and
hold more air cells. Eventually, if the fat is too soft, it will also not be
able to hold as much air cells and thus low volume.
2) the speed at which
you mix determines if the product will be a success or not. When the sped is
too high, it will reduce the amount of air cells that have been incorporated in
the early stages thus the product will not rise to the expected height.
3) the time that the
eggs are added are important as well as it can lead to curdling should the eggs
be added in too quickly. Curdlig is the result of having more liquid than the
fat-coated cells have a capacity to retain.
Lastly, here are the steps to creaming
method:
1.
beat fat and sugar till light and fluffy
2.
add the eggs one at a time and mix well
3.
for dry and liquid ingredients, add alternately.
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