Tuesday, February 8, 2011
Episode 1(
ngel cake)Basic formula (Angel Cake)
Ingredients A:
Sugar 10g
Cake flour 15g
Ingredients B:
Egg whites 41g
Sugar 32g
Cream of tartar 0.6g
Salt 0.1g
The instructions:
1. Preheat oven to 177ºC.
2. Line the bottom of each individual loaf pan (5"x21/2x2) with wax paper cut to just fit. Do not grease the side of the pan.
3. For the ingredients A. Sift flour with sugar together and set aside.
4.Lets start for the ingredients B.Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all part of the experiment).Unless indicated differently in a specific series, add the cream of tartar and salt (if it were being used, flavoring would be added with the cream of tartar).
5. Continue beating on the faster mixer setting while gradually adding 32g sugar. Beat the whites until the peaks just bend over.
6. Sift 1/4 of the flour-sugar mixture over the whites. Fold in gently with 10 strokes using a rubber spatula.(do the same procedure 3 times)
7. For the final procedure do the same procedures except strokes change to 20 times.
8. Gently push and weigh 99g of the batter into the pan.
9. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
>Experiment 1:
*Before the task...
-No cream of tartar-
*During the task…
Note:
-Prepared all the ingredients without cream of tartar.
-Start baking: 3:09pm
-Weight: 99g
-Texture: Soft n smooth (not so swell).
*After the task…
-Finished: 3:52pm
-Weight: 79g
-Texture: Soft and brown color.
-Taste: Sweet.
-Texture of crumb: -
-Tenderness (chews): 13times
-Baking time: 43minutes
>Experiment 2:
*Before the task...
-Double cream of tartar-
*During the task…
Note:
-Prepared all the ingredients (double of cream of tartar).
-Start baking: 3:23pm
-Weight: 99g
-Texture: Soft n swell.
*After the task…
-Finished: 4:48pm
-Weight: 79g
-Texture: Crack and brown color.
-Taste: Sweet and sour.
-Texture of crumb: Crack
-Tenderness (chews): 11times
-Baking time: 1hr 30 minutes
>Experiment 3:
*Before the task...
-All purpose flour-
*During the task…
Note:
-Prepared all the ingredients (using all purpose flour).
-Start baking: 3:59pm
-Weight: 99g
-Texture: Soft n swell
*After the task…
-Finished: 4:25pm
-Weight: 89g
-Texture: Crack and brown color.
-Taste: Sour, salty and bitter.
-Texture of crumb: Crack
-Tenderness (chews): 20times
-Baking time: 26minutes
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