Using Lower Temp On Butter Cakes
Cake making is not difficult, but having an understanding of the role ingredients and technique play in the quality of your finished cake will help you to have consistent and excellent results every time.Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour, and a leavening agent (baking powder or baking soda) and transforming them into a baked good with a wonderful taste and texture.
QUICK TIPS BAKING WITH BUTTER
Butter cakes are done when a toothpick inserted in the center of the cake comes out clean. Remove the baked cake from the oven and cool on a wire rack for about 10 minutes before releasing.
- Weight of sugar is equal or less than weight of flour
- Weight of eggs is equal or greater than weight of fat
- Weight of liquids (egg and milk) is equal to weight of flour
Formula for high ratio butter cake:
- Weight of sugar is equal or greater than weight of flour
- Weight of eggs is greater than weight of fat
- Weight of liquid (egg and milk) is equal or greater than weight of sugar
Leavening: (This is a general guideline as the other ingredients used in a recipe also affect the amount of baking powder/baking soda used.)
1 - 1 1/4 teaspoons of baking powder for each cup of flour OR
1/4 teaspoon baking soda for each cup of flour
You know that butter is the right temperature if the cube easily bends without cracking or breaking, and unwrapping it leaves a bit of residue on the wrapper.
When creaming butter in a mixer, it’s ideal to keep butter at around 65 degrees, or a consistency that’s spreadable.
If the mixing bowl begins to warm, stick it in the freezer for a few minutes to keep butter’s emulsion intact.
To get cookies to hold their shape and edge, chill or freeze the dough before baking.
For flakier pastries, pre-chill your utensils and use a cold marble surface for rolling.
Using your fingers to cut butter into flour can cause the butter to melt. Instead, use a food processor. If you don’t own one, use a box cheese grater to shred the butter, and then a pastry blender or two flatware knives to combine the butter and flour.
Butter contributes to the texture of baked goods through the aeration process.
When a recipe calls for creaming butter, let your mixer whip the butter for three minutes.
During the creaming process, keep your mixer at a relatively low speed; mixing at high speed increases the possibility that the butter will heat up and lose its emulsion.
If butter is too hard, it won’t aerate properly, so make sure it’s soft enough to be malleable.
The variety of butter you use sometimes – but not always – produces different results in baking.
Although American butters, European butters, and artisanal butters often have inherently different flavors, those distinctions usually fade away when butter is used as an ingredient in baking.
American butter must have a fat content of at least 80%, while French butter must contain a minimum of 82% fat. Some butters strive for 85% fat. The higher the fat content, the less water the butter contains, making pastries flakier.