This is a very important point, so keep it in mind as we get deeper into it. The flour in the recipe is designated at 100% and all the other ingredients are designated relative to the flour. The Baker’s Formula is used to calculate the proper percentage of each ingredient for a successful recipe. To achieve a successful cake formula the structure builders and tenderizers must be balanced The Baker’s FormulaĪ successful cake recipe balances the ingredients that strengthen the cake structure ( flour and eggs) with the ingredients that weaken and tenderize the cake structure ( sugar and fat). The secret of how to make a cake moist & soft:īefore we start creating our perfect recipe, I’m going to introduce an important concept the “Baker’s Formula” or “Baker’s Percentage”. If you’d like to follow the classes in order visit the Baking School/Science of Cake Batter page. The information in this post is the culmination of all our Cake Batter classes, but can also stand alone. In this article we’ll learn how to create a great cake recipe using the “Baker’s Formula”.
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