Bread Cake
Friday, June 24th, 2011Bread Cake
why do some cake/bread recipes tell you stir flour into wet ingredients and others to use a food processor?
I'm looking for a chemical answer
it depends on whether the cake or bread is supposed to be spongy or not..
after putting wet ingredients in a food processor to whisk them to get air into them and form something like thick "foam", stirring flour into them by hand helps in keeping the air inside and keep it foamy to form a spongy cake after baking.
While when making ordinary bread or whatever, it is not important to keep air inside and u can use your hand or the food processor as it is usually a heavy dough in which you have added yeast or ferment..so when you leave it to ferment the yeast will produce air as a result of respiration..
and the food processor is usually used to whisk stuff that would take you for ever to whisk using hand like the frosting cream or whipping cream.
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