How To Knead Dough For A Cake?

Monday, January 30, 2012, 17:05

To knead dough you have some traditional techniques and some special modern ones too. If you are making a dough for cake then it has it's own set of ingredients and has to be kneaded in a particular way. The dough for bread is definitely different from that of a cake. Since the dough is the main element of a cake that is responsible for its fluffiness and smoothness, it makes sense to know exactly how to get it right.

These are the exact steps you need to follow to knead dough for baking a cake. It also gives you the options you have for supplementing in this process.

Steps To Knead A Dough For The Cake:

1. First and foremost, you need a large enough mixing bowl to mix all the ingredients of the cake together. Choose a mixing bowl that is proportional to the size of your cake. Also it is preferable to choose a glass bowl so that see the exact colour and texture of the dough you are kneading.

2. All your ingredients should be at room temperature. This lays special emphasis on all the refrigerated products like eggs and specially the butter. Some exceptions can be made here as there are recipes that demand you to use cold butter or cold chocolate for making the batter.

3. The standard recipe for baking a cake will dictate that you use flour and sugar in a 2:1 proportion. In other words, you must always half the amount of sugar as compared to the amount of flour you are using.

4. It is also advisable to add the eggs in the end. As you are breaking the eggs into the mixture and using it as an adhesive to hold the mixture together, you must stir it in the end. Eggs are basically used to make the make spongy so if you are making egg less desserts add more yeast or baking soda.

5. It is very difficult to knead the dough of a cake with your hands. It is not like you can't but the rolling motion you need for this purpose is difficult to replicate with your hands.

6. You can either use ladle you have to spoon the ingredients of the mixture to whip up the batter or else use a whipping device manually. These days you have the special electronic whipping machine used for making dessert batters.

7. When you pour out the batter, it should be in layers unless you meant it to be. If you are baking a plain plum cake, then the dough has to be poured all at once for keeping the consistency uniform.