sagarika - 15 December 2010 06:32 AM
Why we use different mixing technique like creaming butter and sugar first and then adding flour ? or in Rose’s cake we add butter with Flour…
The purpose of creaming is to beat air into the cold butter, which provides the “lift” to make a light and airy cake. The drawbacks are that 1) it takes a bit of skill to consistently cream the butter exactly the right amount and 2) the flour ends up being added last, just after the liquid, which tends to develop the gluten.
Rose’s method adds the flour to the butter, which coats the flour and inhibits gluten formation, making the cake more tender. The air is beaten into the mixture after the flour has been incorporated into the butter mixture. This doesn’t work quite as well as the creaming method, but it’s easier to do correctly and consistently and still works well enough.
