Baking is a science — not treating the act with precision can be a mistake everyone makes with cake. With only four ingredients in the dessert, all of them need to perform at their best in order to produce a good cake. For example, too much sugar in pound cake can cause the cake to fall in on itself.
Generic granulated sugar tends to be more finely ground in comparison to name-brand varieties. With more sugar being poured into the measuring cup, your pound cake may not stand as well. The same goes for flour, as well. Store-brand flours aren't always as soft as their name-brand counterparts due to differences in the level of protein found in each brand. This can cause the cake to feel overly dense and heavy, rather than soft and fluffy. The more protein a flour has, the less fluffy and soft it will be.
When using butter, be exacting with your measurements, and consider measuring by weight rather than volume for accuracy. Although butter lends your cake that moist texture, too much fat can result in a weighed-down cake that doesn't rise like it's meant to. And while just about everyone appreciates a buttery cake, no one wants a greasy baked treat.
Why Pound Cake Always Deserves High Quality Ingredients - Tasting Table
Read More
No comments:
Post a Comment