Melting procedure for cakes

The melted cake is really a piece of cake because it requires minimal effort. This method is specifically designed to cope with the extra sweeteners needed to make soft and sticky traditional cakes, such as a gingerbread.

Melted cakes have a characteristic sticky, sticky texture over the cake, and it's such a cake like a gingerbread that is so popular and has given such a great place to traditional baking. This adhesion is achieved by increasing the proportion of sweeteners to the cake ether components.

A special process for the extra volume of sweetener is used. By this method, the fat is melted with the sweetener before adding the flour. Prior to cooking, the cake mix is ​​good texture and consistency than a thick dough instead of the consistency of soft pastels made in whole or in creams.

Like any cake, the amount and variety of ingredients depends on the method you are using, the flavor and desired structure and / or the selected recipe. The average proportion of melting cakes is one third of total flour; one third of the sugar in the total quantity of flour; and two thirds of the sweetener to the full flour. However, these ratios may vary considerably for each prescription.

One of the most important factors in making cakes is weighting the exact components of each recipe. As long as the proper balance of the ingredients begins, you will be able to make perfect results.

There are no hard and fast rules on the type of flour to be used. As a basic guideline, plain flour is best used because we can check the amount of lubricant that is important for the mixture. Self-cultivating flour can be used for certain recipes, but as there is no focus on the ascending agent, you can never be sure that too much or too little to make cakes with this method. Some brown flour can be used depending on your taste. Never use strong plain flour (recommended for bread making) as this will result in hard and heavy textured cakes. In a given recipe, one flour should never be substituted for another because it can counterbalance the overall balance.

Baking soda is used by the growing agent most often in the cake making process, as it successfully combines smooth flour. If this chemical is heated, it releases carbon dioxide, which results in ascension. Baking powder, another chemical carrier, containing self-extinguishing flour. The quantities are generally small due to the amount of flour rising in itself. Baking powder is added, suddenly, to increase the rise. If you use brown flour, you need to use more baking powder than self-shredding flour. Brown flour is much harder than white flour and needs the extra boost that is given by a large amount of baking powder.

Source by James Stewarts

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