Cakes Recipes For Desserts: Black Forest Cake, Eggless Sponge Cake, बिना अंडे केक रेसिपी - हिन्दी में पढ़ें (Cakes recipes in Hindi). Cakes & Desserts. 2. About the Author. I am Vaishali Parekh, a resident of Kolkata, India and a Graduate. Nutritionist. My passion for health and nutrition and a. Homemade Cake Recipe- Learn how to make Homemade Cake step by step on Times Food. Find all ingredients and method to cook.
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It was baked using flour mixed with eggs, milk, nuts and honey. They also had a cake called "satura", which was a flat heavy cake. During the Roman period, the name for cake became "placenta" which was derived from the Greek term.
A placenta was baked on a pastry base or inside a pastry case. In so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the post-war boom , other American companies notably General Mills developed this idea further, marketing cake mix on the principle of convenience, especially to housewives.
When sales dropped heavily in the s, marketers discovered that baking cakes, once a task at which housewives could exercise skill and creativity, had become dispiriting. This was a period in American ideological history when women, retired from the war-time labor force, were confined to the domestic sphere , while still exposed to the blossoming consumerism in the US.
Ever since, cake in a box has become a staple of supermarkets, and is complemented with frosting in a can.
Varieties A fudge cake is a type of chocolate cake Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques.
Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive.
Butter cakes are made from creamed butter, sugar, eggs, and flour. Pour batter in it. Place baking pan in pre-heated oven and bake for 30 minutes. Remove pan from the oven. If it comes out clean, cake is cooked. If it does not, then cook it for 5 more minutes. Let chocolate cake cool-down to room temperature.
Run the knife on sides of the cake. Place cooling rack or a plate over the pan.
Flip the pan and rack together to easily remove the cake. Take chocolate chips or chopped chocolate in a bowl. Heat butter and milk in a pan over medium flame. Bring it to boil and cook for a minute. Turn off the flame.
Therefore, it is crucial to mix until the color turns to pale yellow, with the texture resemble whipped cream before adding the liquid ingredients. I mix in the eggs and milk at high speed. Some cookbooks suggest to add the egg alternately with milk and pour into the butter mixture a little at a time. The purpose is to let part of the eggs well combined first before adding the next lot to ensure it is well absorbed.
I pour ALL the eggs into the batter followed by milk a minute later. As long as I continue mixing it at a higher speed, the egg and milk will eventually combine well with the batter.
The idea of pouring all the eggs in one go into the mixing bowl is not in line with the recommendation from most of the cookbook and baking experts. This method works well and saves time.
What about the attachment of the mixer and the speed? From right: wire whisk, flat blade and dough hook Mix with high speed with the wire whisk, just like for butter and sugar. It does not mix well with the flat edge beater at low speed, which I did try before. High-speed mixing aerates the mixture further to add volume to the structure, which is paramount for a light and smooth butter cake.
Scrape down the sides of the mixing bowl to ensure even mixing. Continue mixing until it becomes homogeneous. I usually do not set the timer to remind me when to stop mixing. The time varies with the mixing speed, the amount of the mixture and types of the whisk. Therefore, the best way to decide when to stop mixing is to by observing the color and texture. Stop mixing once the mixture becomes curd-like and pale yellow.
It takes three to five minutes. Key points: Use high speed to mix. Use wire whisk for mixing.
Pour all the egg and milk into the batter while keeping the mixer running. Use a spatula to scrape off any ingredients stick on the side of the mixer. Mix until it is light, fluffy, creamy and become pale yellow.
Step 5- Add the dry ingredients It is time to add the dry ingredients when the batter becomes homogenous, light, fluffy, curd-like and pale yellow, Gluten forms when the flour mixed with liquid can toughen the cake.
I was paranoid about the formation of gluten when I made butter cakes years ago. In fact, there were times my cake were under mixed, with tiny lumps of unmixed flour left in the cake. Ever since then, I had struggled with the problem but eventually, I found the solution. The trick is to mix until no more visible lumps in the shortest possible time.
This is how I do it: Combine the flour, salt, and baking powder together before adding to the batter. Since the dry ingredients are well combined, I can shorten the time of mixing without worrying about the uneven distribution of the dry ingredients. Use the wire whisk to mix. The attachment has multiple wires and is very efficient in mixing, thus shorten the time required. Pour all the flour into the batter in one action. The time required is shorter than by adding it in batches. Scrape down the side of the mixing bowl.
Mix on the slowest speed to minimize gluten formation. Stop immediately once the batter is homogenous and free from lumps. Overmixed cake is tougher and may form noticeable pits and holes think of bread. The cake can crack, and develop long tunnels in extreme cases.
Since I am making a batch of four cakes, it is labor intensive to do it manually. However, you can use a hand held wire whisk if you just make one at a time.
Key points: Mix the dry ingredients before adding to the batter. Pour all the ingredients into the batter in one action. Use slow speed to mix.
Step 6- Scaling and panning Fill up the baking pans and start baking is nothing technical, but I have a list of tips and tricks for you to make it super easy and efficient. Scaling and panning can sometimes be a little messy, so you may consider using your apron. I used 8-inches 20cm square cake pans.
Each cake is 1. Net weight after the cake cool down completely is 1. Tips: Prepare the baking pans before making the cake to bake it without any delay.
Always apply some oil to the sides and the base of the pan. Place a piece of baking paper on the base of the pan. The paper will secure to the surface by the oil. The size of the paper should be the exact size or slightly smaller than the base. If the paper is too big, the edge of the paper will curl up, resulting in a slightly rounded bottom edge. Also, make sure the paper is flat because the folds may stick into the batter.
I have difficulties to remove it from the cake without damaging it. Weigh the batter on an electronic weighing scale.