Tricks to make cakes more sponge and professional

Pastries have become one of the most important topics in CookingIt allows if you want to give an additional advantage for your preparations, then put this Tricks to make cakes more sponge.

How do you make cakes more sponge?

Certainly in social networks, I saw endless recipes showing the creativity of those who implement them, in addition to the skills that each chef has, it is important to follow some tips that dictate techniques Professionals:

Use ingredients at room temperature:

• One of the first and most important tricks for obtaining a sponge cake is to ensure that all ingredients are at room temperature before starting to prepare the mixture. This applies mainly to butter, eggs and milk.
• When the ingredients are cold, they do not integrate well. Cold butter, for example, do not overcome properly and can create a heavy dough, a little air. On the other hand, cold eggs do not properly emulsify fat, which leads to the beer’s structure less stable and spongy.
• To be able to get a more professional result, keep in mind that you should take out the refrigerator ingredients between 30 minutes and 1 hours before using them, depending on the climate in which you live.
• If you forget to do so, you can heat the butter at intervals of 5 seconds in the microwave or put the eggs in a bowl with warm water for a few minutes. This small adjustment helps the mixture to be more homogeneous because the dough is the best air air necessary for optimal growth during bread.

Overcoming butter and sugar:

• Other basic tricks for a sponge cake are correctly applying Acremado technology. This technique is to overcome the butter with sugar until the mixture becomes light, soft and lighter.
• During this process, the air is combined into the butter, which later helps to rise the cake in the oven, generating a renewed and light ventilated texture.
• To do this properly, you can use the electric mixer (hand or the statue base), or make a lot of strength with a balloon whistle, to overcome the butter alone for a few minutes.
• Add sugar gradually, not everything suddenly. He won a high speed at least for at least 5 minutes, or until the mixture is noticeably pale and light.
• This step should not be rushed. The air you enter at this stage is the key to getting open crumbs and a soft texture in your cake.
• You can also apply this step if your recipe carries the oil, in this case, you should mix the oil and sugar, then overcome it until you have a thick mixture where the sugar dissolves.
• If the recipe carries more eggs (as in the cake 3 milk), you can overcome the yolk with sugar clear to form the maring, then join everything with envelope movements and add the rest of the ingredients carefully.

Do not outperform the final mixture:

• Although it may be tempting to continue to overcome the mixture so that it looks completely homogeneous, the overcoming after adding the flour can be one of the most common mistakes that destroy the cake.
• When the flour is merged, it activates the gluten, which is a protein that gives the structure, but this can harden the cake if it develops excess. If you mix too much, the result will be a thick, difficult and dry cake.
• What you should always do in all your recipes, is to add dry ingredients in different parts and mix them at low or manually using a spoon. The ingredients always pass through a colander, and this helps to integrate faster blocks, not blocks.
• Stop hitting as soon as you see visible effects of flour in the dough. If you have to add other solid ingredients (such as nuts or fruits), try it with soft and enveloped movements.
• This trick guarantees that the cake is soft and delicious, such as the famous viral cakes that you see in the networks.

Take advantage of the milk:

• Milk (milk serum) is another component used to obtain a superficial cake. This product contains a slight acidity that interacts with sodium bicarbonate or baking powder, generating carbon dioxide bubbles that raise the dough and make it lighter.
• If you do not find milk in a supermarket, you can create a homemade version, just add a tablespoon of lemon juice or white vinegar to 1 cup of milk completely. Mix well and let it stand for 5 to 10 minutes until the milk is cut a little.
• This homemade trick will allow you to give cakes delicious moisture and a more sponge texture, without the need for complex ingredients.

The most important step is to follow the instructions to the message, unlike Salt Kitchen, pastries must be followed step by step without changing operations or quantities. Use table spoons, meters cups, standards, and Grames; All this ensures the success of homemade sweets.

With this Tricks to make CakesYou will see a real result in the recipes you make at home. Just follow the advice and put your favorite preparations.

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