E. METODE METODE PENCAMPURAN PENCAMPURAN CAKE.CAKE.
Metode pencampuran dalam pembuatan cake berbeda berdasarkan Metode pencampuran dalam pembuatan cake berbeda berdasarkan jenis
jenis cakenyacakenya, , dalam dalam satu satu jenis jenis cake cake ada ada beberapa beberapa metode metode dalamdalam pencampuran cake. Berikut ini akan dijelaskan metode pencampuran cake pencampuran cake. Berikut ini akan dijelaskan metode pencampuran cake berdasarkan jenis cakenya, tahapan pembuatan cake dapat dilihat di bawah berdasarkan jenis cakenya, tahapan pembuatan cake dapat dilihat di bawah ini :
ini : 1.
1. BB uttutter Cer C aake/ke/PPound Cound C aakeke
Pada pound cake metode pencampurannya ada 4 macam yaitu : Pada pound cake metode pencampurannya ada 4 macam yaitu :
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(air atau susu cair), masukkan paling akhir. Setelah pembuatan adonan (air atau susu cair), masukkan paling akhir. Setelah pembuatan adonan selesai kemudian dimasukkan kedalam cetakan.
selesai kemudian dimasukkan kedalam cetakan. Hal-hal yang perlu diperhatikan dalam metode ini: Hal-hal yang perlu diperhatikan dalam metode ini: 1)
1) Bersifat Bersifat plastis.plastis. Apabila
Apabila menggunmenggunakan akan kombinasi kombinasi lemak, lemak, mentega, mentega, dan dan margarin,margarin, atau lemak yang kurang mampu menahan udara, sebaiknya bahan itu atau lemak yang kurang mampu menahan udara, sebaiknya bahan itu dipisahkan. Suhu lemak berkisar 30
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dikeluarkan beberapa menit sebelum penggunaan. Suhu yang ideal adalah dikeluarkan beberapa menit sebelum penggunaan. Suhu yang ideal adalah sama dengan suhu kamar.
sama dengan suhu kamar.
Telur yang sudah dikocok dimasukkan kedalam adonan harus Telur yang sudah dikocok dimasukkan kedalam adonan harus dilakukan sedikit demi sedikit dan perlahan-lahan. Pencampuran yang dilakukan sedikit demi sedikit dan perlahan-lahan. Pencampuran yang dilaksanakan dengan baik akan mengakibatkan sel-sel udara menyebar dilaksanakan dengan baik akan mengakibatkan sel-sel udara menyebar dalam seluruh adonan. Bila kocokan telur dingin maka lemak akan dalam seluruh adonan. Bila kocokan telur dingin maka lemak akan menggumpal menjadi bola-bola kecil yang dilapisi oleh telur. Reaksi ini menggumpal menjadi bola-bola kecil yang dilapisi oleh telur. Reaksi ini dikenal dengan istilah
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panas, beberapa menit dan kemudian ditiriskan. Penyeduhan tidak boleh panas, beberapa menit dan kemudian ditiriskan. Penyeduhan tidak boleh
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Hal-hal yang perlu diperhatikan dalam metode ini : Hal-hal yang perlu diperhatikan dalam metode ini :
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yang dibuat dari gandum lunak (soft). Bila adonan sudah
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Untuk lebih jelasnya teknik pembuatan sponge cake adalah sebagai Untuk lebih jelasnya teknik pembuatan sponge cake adalah sebagai
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