Leavening
Leavening is the process of incorporating one or more gases into a product. . Leavening may be down by:
1) Physical/mechanical- whisking or an electric beater.
2) Chemical- self raising flour (bi-carb soda) and baking powder
3) Biological- Yeast
Equipment
*Bar tins
*Large mixing bowl
*2 Small bowls
*Measuring cups
*Electric beater
*2 Measuring jugs
*Measuring spoons
*Spatula
*Zester (plane
*2 desert spoons
*Sifter optional
Ingredients Between 2
*150 grams softened butter
*3/4 cup of caster sugar
*2 large eggs at room temperature
*1/2 cups of self raising flour
*50 ml of milk
*grated zest of 1/2 a lemon
*1/2 cup of blueberries
*1/2 cup of passionfruit pulp
* Airated oil
*Icing sugar
Method
1) Preheat oven to 170 degrees Celcius fan assisted
2) Grease 2 bar tins sides and bottoms. Cut out baking paper and line the bottom of the bar tins.
3) Cream the butter and the caster sugar together in a bowl until pale in colour and fluffy.
4) Add the eggs to the mixture one at a time, beating in between. Use the spatula to scrape the sides back into the bowl.
5) Fold in the flour, then stir in the milk.
6) Add the rest of the milk and flour then fold using the spatula.
7) then add the passionfruit pulp and lemons zest
8) Carefully fold in the blueberries
9) pour the mixture in to the prepared baking tin and bake in the centre of the oven for 25-30 minutes until golden brown. ((the cake doesn't rise a lot but is very light.
10) You can finish by dusting some icing sugar on top through a sifter (optional)
Evaluation:
Leavening is vital as the cake would be very heavy and may even not hold shape without the process of leavening. Plus it keeps the cake light and fluffy. The main change is to the texture. The texture becomes light and fluffy and is easy to eat.
Leavening is the process of incorporating one or more gases into a product. . Leavening may be down by:
1) Physical/mechanical- whisking or an electric beater.
2) Chemical- self raising flour (bi-carb soda) and baking powder
3) Biological- Yeast
Equipment
*Bar tins
*Large mixing bowl
*2 Small bowls
*Measuring cups
*Electric beater
*2 Measuring jugs
*Measuring spoons
*Spatula
*Zester (plane
*2 desert spoons
*Sifter optional
Ingredients Between 2
*150 grams softened butter
*3/4 cup of caster sugar
*2 large eggs at room temperature
*1/2 cups of self raising flour
*50 ml of milk
*grated zest of 1/2 a lemon
*1/2 cup of blueberries
*1/2 cup of passionfruit pulp
* Airated oil
*Icing sugar
Method
1) Preheat oven to 170 degrees Celcius fan assisted
2) Grease 2 bar tins sides and bottoms. Cut out baking paper and line the bottom of the bar tins.
3) Cream the butter and the caster sugar together in a bowl until pale in colour and fluffy.
4) Add the eggs to the mixture one at a time, beating in between. Use the spatula to scrape the sides back into the bowl.
5) Fold in the flour, then stir in the milk.
6) Add the rest of the milk and flour then fold using the spatula.
7) then add the passionfruit pulp and lemons zest
8) Carefully fold in the blueberries
9) pour the mixture in to the prepared baking tin and bake in the centre of the oven for 25-30 minutes until golden brown. ((the cake doesn't rise a lot but is very light.
10) You can finish by dusting some icing sugar on top through a sifter (optional)
Evaluation:
Leavening is vital as the cake would be very heavy and may even not hold shape without the process of leavening. Plus it keeps the cake light and fluffy. The main change is to the texture. The texture becomes light and fluffy and is easy to eat.