I just got my new Cook's Country magazine in the mail today. In it, they had an article on a yellow layer cake & beside it had "prep school", where they gave suggestions on how the butter should be softened, room-temp eggs/milk, etc.
One of the topics they had there was about "use the right mixing method: reverse creaming". It states that with "standard creaming", butter & sugar are beaten together first, eggs are beaten in one at a time, & then dry & liquid ingredients are added alternately.
For their yellow & white layer cakes, they use a less well-known mixing method called "reverse creaming". First, the dry ingredients are combined, next the softened butter is added bit by bit, & then the combined milk, flavoring & eggs are incorporated in 2 additions. To finish, the batter is beaten until it's thick & fluffy.
They say, since the fat is blended with the flour before any liquid is added, the flour proteins are well greased, so gluten formation is minimal. Consequently, reverse creaming creates a tender, tight crumb with none of the air pockets that can occur in standard creaming, yet the cake is still study enough to frost.
Have any of you tried this method, & if so, do you think it works better than the usual method given in mixing instructions? I'm just curious. I've kinda heard of it before, but never tried it. Was just wondering if it really worked & what your opinions on it were.
One of the topics they had there was about "use the right mixing method: reverse creaming". It states that with "standard creaming", butter & sugar are beaten together first, eggs are beaten in one at a time, & then dry & liquid ingredients are added alternately.
For their yellow & white layer cakes, they use a less well-known mixing method called "reverse creaming". First, the dry ingredients are combined, next the softened butter is added bit by bit, & then the combined milk, flavoring & eggs are incorporated in 2 additions. To finish, the batter is beaten until it's thick & fluffy.
They say, since the fat is blended with the flour before any liquid is added, the flour proteins are well greased, so gluten formation is minimal. Consequently, reverse creaming creates a tender, tight crumb with none of the air pockets that can occur in standard creaming, yet the cake is still study enough to frost.
Have any of you tried this method, & if so, do you think it works better than the usual method given in mixing instructions? I'm just curious. I've kinda heard of it before, but never tried it. Was just wondering if it really worked & what your opinions on it were.
