FLOUR MIXTURES, CREAMING, RUBBING-IN E.T.C.
FOOD AND NUTRITION SSS2 SECOND TERM
WEEK 1
FLOUR MIXTURES, CREAMING, RUBBING-IN ETC
CONTENT
CAKES
The higher the proportion of fat and eggs to flour, the richer the cake. Therefore the richness of a cake depends mainly on the proportion of fat and eggs to flour used.
The methods of making cakes include:
(1) Creaming method
(2) Rubbing – in method
(3) Whisking method
(4) Melting method
1. Creaming Method: Both the fat and sugar which are used in equal amounts are beaten together until creamy, cakes which are produced using this method include wedding cakes, birthday cakes, Christmas cakes, Victoria sandwiches and queen cakes etc.
2. Rubbing-in method: In this method, the fat is rubbed into the flour with the fingertips until the mixture resembles bread crumbs or fine garri. Plain cakes, buns etc. are produced using this method.
3. Whisking method: The eggs and sugar are whisked together until thick and frothy. The flour is then folded in lightly. Sponge cakes are produced using this method.
4. Melting method: This method is used for making gingerbread. The fat is melted together with sugar or syrup.
EVALUATION
I. State four methods for making cakes.
2. Explain two of the methods stated above.
Recipe for Rubbing-in method: Scones
Ingredients quantities
Flour 200g
Margarine 50g
Milk or water 125 ml
Baking powder 10g
Castor sugar 25-50g
Method
1. Sieve the flour, baking powder and salt.
2. Rub in the fat to a sandy texture.
3. Make a well in the centre.
4. Add the sugar and the liquid.
5. Dissolve the sugar in the liquid.
6. Gradually incorporate the flour mix lightly.
7. Roll out two rounds 1cm (1/2 in) thick.
8. Place on a greased baking sheet
9. Cut across halfway through the rounds with a large knife.
10. Milk wash in a moderate oven for 15 – 20 min.
Creaming method: Large fruit cake
Ingredients Quantity
Flour 200g 80z
Margarine 125g 50z
Glace cherries 50g 20z
Eggs 2-3
Chopped peel 100g 40z
Castor sugar 125g 50z
Fruits-currents, sultanas 200g 80z
Almonds 50g 20z
Mixed spice ½ tablespoon
Baking powder ½ tablespoon
Method:
1. Cream fat and sugar until soft and fluffy.
2. Gradually add the beaten eggs, and mix well.
3. Fold in the sieved flour, washed and dried fruit, chopped cherries, spice and peel, and combine lightly.
4. Place in a lightly greased 14cm (17 Inc) cake tin lined with greased greaseproof paper.
5. Place the almond on top, whole, sliced or chopped.
6. Bake Regulo 3 (1500C) for approx. ¾ hr.
7. Reduce the heat to Regulo 1 (1200C). Cover with a sheet of paper. Bake for a further 1 ¼ hr approx.
Test by inserting a thin needle or skewer in the centre if the cake is cooked it should come out clean, if it is not cooked a little raw cake mixture sticks to the needle. When baking, avoid slamming the oven door. Open and close it gently. An inrush of cold air checks the rising and may cause the mixture to rise unevenly. Moving or shaking the cake before it has set will cause it to sink in the middle.
Whisking method:
Genoese sponge:
Ingredients Quantities
Eggs 4
Castor sugar 100g 40z
Flour 100g 40z
Butter 50g
Method:
1. Whisk the eggs and sugar with a balloon whisk in a bowl over a pan of hot water.
2. Continue until the mixture is light and creamy, and double in bulk.
3. Remove from the heat and whisk until cold and thick (ribbon stage)
4. Fold in the flour very gently.
5. Fold in the melted butter very gently.
6. Place in a greased floured Genoese mould.
7. Bake in a moderately hot oven (2000C – 2300C) for approx 30 min.
Melting method: Basic Recipe
Ingredients Quantities
Flour 450g
Sugar 225g
Egg 1
Milk 300ml
Magazine 175g
Baking powder 1 tablespoon (levelled)
Bicarbonate of soda 1 tablespoon (levelled)
Treacle or syrup 350g
Salt 1 tablespoon
Method:
1. Grease and line the tin. Sieve all dry ingredients together.
2. Gently heat the fat, sugar, treacle or syrup together till liquid. Do not allow the mixture to become too hot.
3. Warm the milk, beat the egg,
4. Combine all the ingredients. Mix thoroughly and pour the mixture into the prepared cake tin.
5. Bake in a slow oven for 1 ½ hrs or until the cake is done.
Gingerbread: To the basic recipe add
1 tablespoon ground ginger
50g candied peel or sultanas (boil chopped ginger in syrup or ½ hr, drain before using) sift ground
ginger with flour. Add chopped ginger to dry the ingredients. Follow the instructions for the basic recipe.
EVALUATION:
List two methods for making cakes and types of cakes that can be baked using these methods.
READING ASSIGNMENT
TOPIC: Basic Methods for cake making
Reference Book: Students’ cookery book by Enid Wright pages 160-172
WEEKEND ASSIGNMENT
1. Large fruit cake is prepared using _____ method. (a) Whisking method (b) creaming method (c) frying method
2. Genoese sponge is baked using _____ method. (a) Whisking (b) rubbing in (c) creaming
3. Gingerbread is prepared using _______ method. (a) whisking (b) Rubbing in (c) melting
4. Scores are prepared using _____ method. (a) Rubbing in (b) Whisking (c) Moulding
5. We have _____ basic methods of preparing the cake. (a) Ten (b) Four (c) one
THEORY
1. State the basic method of preparing cakes.
2. State four types of cakes and the method for preparing each.