Jannah Theme License is not validated, Go to the theme options page to validate the license, You need a single license for each domain name.
Tech

How to bake a better cake, according to science

Image from article titled How to Bake a Better Cake, According to Science

Photo: S_photo (shutter stock)

There are often-Cooking is an art, and confectionery is a science. Because wIf you’re a cook, most foods are pretty tolerable. guide you as you goBut when youe baking, you are flying blind.I can’t taste the dough, I can’t even taste a spoonful It will be baked.

You can usually play around with the flavoring part of the cake, but with the more “functional” ingredients of your baked goods (oils, eggs, leavening agents), precise proportions are important. NPRScience podcast short wave I recently showed you the science of baking a cake. to celebrate short waveof third birthdayShaw enlisted the help of a biochemist-turned-baker Adriana Paterson, and used science to make cakes fluffier and tastier. And you can too.

“We like to say that everything is science and science is for everyone.” short wave Producer Kimberly McCoy told Lifehacker. “short wave A comprehensive experiment. We want to get as many people interested in science as possible. “

How Science Can Help You Make Fluffy Cakes

According to Patterson, the cake is “Baked stable foam” with a sponge-like structure. If you want it to be fluffy, you need to add as much air as possible. “The more air you put in, the more spongy and fluffier it becomes,” Patterson explained on the podcast.

Addition of swelling agent Adding baking soda to cake batter essentially spikes it with carbon dioxide. Baking soda creates tiny bubbles in dough and dough when mixed with acidic ingredients and liquids. This foam needs to be protected from over-mixing.The air bubbles expand when heat is applied, creating a fluffy cake.

but if you want addition A fluffy cake should go beyond baking soda and flour. I need science—and meringue. About 10% egg white A protein in the form of a long chain of amino acids that floats in water. “Whisking at high speed essentially entrains air and unwinds the proteins in the egg whites,” says Patterson. says Mr. Adding a web of air pockets makes it even more fluffy.

butter cream frosting is a Colloidal dispersion of C12H22O11 and milk phosphoprotein

The chemistry behind cake frosting is simpler than cake because it doesn’t react with heat, but buttercream is still very interesting from a scientific point of view.

“Buttercream is an emulsion,” Patterson explained. “It has a special ingredient or molecule inside it called an emulsifier that holds water and oil together. In butter, it’s the casein that binds the fat and moisture together.”

The slightly chewy texture of some buttercream frostings is the result of an overload of solid sugars compared to the liquid portion of the frosting. is limited, so undissolved sugar granules remain suspended in the frosting. But you can easily make a smooth, unsweetened buttercream. “Butter has enough casein to keep it stable when you add water-based ingredients. You can add honey. You can add maple syrup. I like it because it has a neutral taste and you can flavor it however you like.”

How to bake a better cake, according to science

Source link How to bake a better cake, according to science

Related Articles

Back to top button