Can you make more videos because your teaching method is so good
@andrewmazunda3846
4 ай бұрын
The best video ❤
@athenanathy
6 жыл бұрын
Is ot possible to get the recipe for this cake? Its look beautiful!
@butterflynenterprice74
2 жыл бұрын
Thanks for your videos
@justinbrantley4252
3 жыл бұрын
What exactly is a lot of sugar? Compared to ? Why? What about emulsified shortenings including liquid? Wh
@Francisco23997
8 жыл бұрын
Thanks for your video. I have a question. I don't have a stand mixer. I have an electric hand mixer which only comes with the conventional metallic whisk attachments. Is there a problem if I use these attachments to make the batter? Thanks in advance. Greetings from Colombia.
@milkandhoney84
6 жыл бұрын
Johnny Hernández you absolutely can. Just make sure your batter looks the same as above at the same stages.....and that your mixer can handle the thickness of the batter. You will probably need to mix on your highest setting as well.
@justinbrantley4252
3 жыл бұрын
What is a lot of sugar how does that define HighRatio cakes what about emulsified shortening
@spiotticd
6 жыл бұрын
with all the beating, how does it not produce a tough cake? I thought beating it like that would create more gluten.
@idlefritz
6 жыл бұрын
the fat shortens the gluten strands 2:37
@buttercreamcake
5 жыл бұрын
i was thinking the same. will ap flour, beating for 7min plus i would thinkit would be overbeaten
@guillaumenegri3696
5 жыл бұрын
cloud 05 she used the reverse creaming method: coating the flour in fat before adding wet ingredients and beating for so long. That prevents the cake from becoming tough
@saherkansra7071
3 жыл бұрын
gluten is formed when you mix water and flour , here we are mixing fat and flour that's why it will be light and soft.
@andrewmazunda3846
4 ай бұрын
The flour is coated with fat hence gluten activation is minimised
@justinbrantley4252
5 ай бұрын
I thought she was about to explain emulsified shortening or high ratio shortening. For those of you a high ratio cake because the sugar is over flour in %s I think. Be awesome if you talked about all of the above when to and when not why why not pro cons hints tips all with emulsified or liquid high ratio shortenings oh well
@weekdaycycling
24 күн бұрын
SP: Cake gel, also known as cake emulsifier and SP, is a kind of paste emulsifier obtained by hydration and emulsification of monoglyceride, polyglycerol fatty acid ester, span, tween, propylene glycol fatty acid ester, sucrose ester, and other emulsifiers. In one video, the baker mentioned that the reverse creaming method works well for recipes where the sugar content is higher than the flour content.
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