Pastry Foundations - Two Stage Method

[@salmasha9773]

Can you make more videos because your teaching method is so good

[@athenanathy]

Is ot possible to get the recipe for this cake? Its look beautiful!

[@andrewmazunda3846]

The best video ❤

[@butterflynenterprice74]

Thanks for your videos

[@Francisco23997]

Thanks for your video. I have a question. I don't have a stand mixer. I have an electric hand mixer which only comes with the conventional metallic whisk attachments. Is there a problem if I use these attachments to make the batter? Thanks in advance. Greetings from Colombia.

[@milkandhoney84]

Johnny Hernández you absolutely can. Just make sure your batter looks the same as above at the same stages.....and that your mixer can handle the thickness of the batter. You will probably need to mix on your highest setting as well.

[@justinbrantley4252]

What exactly is a lot of sugar? Compared to ? Why? What about emulsified shortenings including liquid? Wh

[@spiotticd]

with all the beating, how does it not produce a tough cake? I thought beating it like that would create more gluten.

[@idlefritz]

the fat shortens the gluten strands 2:37

[@craigOneB]

i was thinking the same. will ap flour, beating for 7min plus i would thinkit would be overbeaten

[@guillaumenegri3696]

cloud 05 she used the reverse creaming method: coating the flour in fat before adding wet ingredients and beating for so long. That prevents the cake from becoming tough

[@saherkansra7071]

gluten is formed when you mix water and flour , here we are mixing fat and flour that's why it will be light and soft.

[@andrewmazunda3846]

The flour is coated with fat hence gluten activation is minimised

[@justinbrantley4252]

What is a lot of sugar how does that define HighRatio cakes what about emulsified shortening

[@butterflynenterprice74]

Write down the ingredients of your recipe

[@justinbrantley4252]

I thought she was about to explain emulsified shortening or high ratio shortening. For those of you a high ratio cake because the sugar is over flour in %s I think. Be awesome if you talked about all of the above when to and when not why why not pro cons hints tips all with emulsified or liquid high ratio shortenings oh well

[@weekdaycycling]

SP: Cake gel, also known as cake emulsifier and SP, is a kind of paste emulsifier obtained by hydration and emulsification of monoglyceride, polyglycerol fatty acid ester, span, tween, propylene glycol fatty acid ester, sucrose ester, and other emulsifiers. In one video, the baker mentioned that the reverse creaming method works well for recipes where the sugar content is higher than the flour content.