The Creamed Ingredient:
8 oz. (2 sticks) Unsalted butter (softened)
21 oz (3 cups) Sugar
8 oz. (2 sticks) Unsalted butter (softened)
21 oz (3 cups) Sugar
The Eggs Ingredient:
5 large Eggs, beaten, at room temp.
1/3 oz (2 teaspoons) PureVanilla extract
5 large Eggs, beaten, at room temp.
1/3 oz (2 teaspoons) PureVanilla extract
The Dry Goods Ingredient:
14 ½ oz (3 cups) All-purpose flour
5/8 oz (6 tablespoons) Cocoa powder
1/8 oz (1/2 teaspoon) Baking powder
1/8 oz (1/8 teaspoon) Salt
The Liquid Ingredient:
8 oz (1 cup) milk
The Extras:
Baker's Joy or AB's Kustom Kitchen Lube for the pan
Directions:
Place an oven rack in position B (2nd from top) and preheat the over to 325 degrees F.
Prep a 10-inch tube pan and set aside.
Assemble the batter via the Creaming Method*, alternating additions of the flour/cocoa mixture with the milk. Given the amounts involved, start with dry and end with dry.
Pour the batter into the pan and bake for 1 hour and 20 minutes until the internal temperature hits 212 degrees F, or the cake leaves the sides of the pan.
Remove the cake from the oven and allow to cool 15 minutes in the pan then turn out onto a rack to cool thoroughly.
It will keep, tightly wrapped at room temperature, for 1 week.
Yield One 10-inch cake
Prep a 10-inch tube pan and set aside.
Assemble the batter via the Creaming Method*, alternating additions of the flour/cocoa mixture with the milk. Given the amounts involved, start with dry and end with dry.
Pour the batter into the pan and bake for 1 hour and 20 minutes until the internal temperature hits 212 degrees F, or the cake leaves the sides of the pan.
Remove the cake from the oven and allow to cool 15 minutes in the pan then turn out onto a rack to cool thoroughly.
It will keep, tightly wrapped at room temperature, for 1 week.
Yield One 10-inch cake
*Here's how the Creaming Method works:
Sift together the Dry Goods.
That means any and all flours, your chemical leavening, salt and other dry spices – basically, everything but sugar.
Cream the solid fat and sugar(s), preferably with a stand mixer using the paddle attachment on medium speed, until light and fluffy. Here's when to stop: when you're no longer able to see sugar granules, but you can still feel them if you rub a bit of the creamed fat between your fingers. Although you can overcream (and you'll know that you have when your mixture moves from a smooth and homogeneous mixture to something akin to curdled milk), inadequate aeration (i.e. undercreaming) is far more common. As a rule of thumb, I like to see the volume of the fat increase by a third.
Add the eggs slowly. Many recipes call for adding eggs one at a time. I think that's kinda silly, because in most cases that means adding water (in the form of egg whites) directly to the fat. Since fats and water don't get along very well, batters mixed this way tend to come together slowly. To get around this, mix the eggs together first so that the water in the egg whites can hook up with the emulsifiers in the yolks. Add them in aj steady stream and the eggs will be absorbed in no time.
Drop the mixer speed to low and add the dry goods slowly, alternating the addition of the dry goods with any other liquid ingredients. Then stir in any bits and pieces like chocolate chips at the end.
Depending on the amount of liquid involved, the mixture produced may be a pourable batter (a cake) or a thick paste (a chocolate chip cookie). So your final step would be to pour the batter into or "drop" the cookies onto a pan and bake.
Excerpted from 'I'm Just Here for More Food,' 2004.
Cream the solid fat and sugar(s), preferably with a stand mixer using the paddle attachment on medium speed, until light and fluffy. Here's when to stop: when you're no longer able to see sugar granules, but you can still feel them if you rub a bit of the creamed fat between your fingers. Although you can overcream (and you'll know that you have when your mixture moves from a smooth and homogeneous mixture to something akin to curdled milk), inadequate aeration (i.e. undercreaming) is far more common. As a rule of thumb, I like to see the volume of the fat increase by a third.
Add the eggs slowly. Many recipes call for adding eggs one at a time. I think that's kinda silly, because in most cases that means adding water (in the form of egg whites) directly to the fat. Since fats and water don't get along very well, batters mixed this way tend to come together slowly. To get around this, mix the eggs together first so that the water in the egg whites can hook up with the emulsifiers in the yolks. Add them in aj steady stream and the eggs will be absorbed in no time.
Drop the mixer speed to low and add the dry goods slowly, alternating the addition of the dry goods with any other liquid ingredients. Then stir in any bits and pieces like chocolate chips at the end.
Depending on the amount of liquid involved, the mixture produced may be a pourable batter (a cake) or a thick paste (a chocolate chip cookie). So your final step would be to pour the batter into or "drop" the cookies onto a pan and bake.
Excerpted from 'I'm Just Here for More Food,' 2004.
No comments:
Post a Comment