Two-stage mixing technique
Posted: 22 April 2013 10:06 AM   [ Ignore ]
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Hi all

I have made butter cakes from my own recipe using Rose’s two-stage mixing technique.
There are always small lumps in the final batter.
What went wrong? What can I do to prevent this?

Thank you.

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Posted: 24 April 2013 08:51 AM   [ Ignore ]   [ # 1 ]
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CharlesT - 22 April 2013 08:25 PM
sylgg - 22 April 2013 01:06 PM

There are always small lumps in the final batter.

Not enough information. Can you provide a photo of the lumps? If you pinch them, what do you feel? Do you detect any texture problems in the final product? If you merely mean the batter has a somewhat curdled appearance, this is normal in my experience.

Hi

Thanks for your reply.

Pls see a photo of the batter. I am not sure whether this is a curdled appearance.
As advised, I pinch some of the lumps. I felt sugar in some lumps. Some, I think, were shortening. Is this because of undermixing or not mixing well?
There were no texture problems in the final product.

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Posted: 24 April 2013 11:08 AM   [ Ignore ]   [ # 2 ]
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Yes, I am so glad that there were no lumps in my cake smile
I am just wondering whether my mixing caused the lumps. Should I mix longer?
All my ingredients were at room temperature.

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Posted: 25 April 2013 07:23 AM   [ Ignore ]   [ # 3 ]
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CharlesT - 24 April 2013 04:15 PM

Ok, that’s not the curdled appearance that I was talking about. I would suspect lumps in the sugar, particularly if it were brown sugar. I would also suspect undermixing of the shortening and flour. Are you using an electric mixer?

I used brown sugar and a standing electric mixer.

I added the shortening and butter together to the dry ingredients. After mixing the butter, shortening and dry ingredients, the mixture looked like cornmeal with some big lumps. Should I continue to mix until there are no big lumps? Will there be a danger of over mixing?

Thanks

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Posted: 26 April 2013 08:43 AM   [ Ignore ]   [ # 4 ]
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Thanks all for your advice and suggestions.

Charles,

You mentioned that you suspect lumps in the sugar especially brown sugar. Is there anything that I can do to reduce/prevent the sugar lumps?

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Posted: 26 April 2013 09:01 AM   [ Ignore ]   [ # 5 ]
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sylgg - 26 April 2013 11:43 AM

Thanks all for your advice and suggestions.

Charles,

You mentioned that you suspect lumps in the sugar especially brown sugar. Is there anything that I can do to reduce/prevent the sugar lumps?

My two cents- I would mix the to break up the big clumps. If you’re using white sugar also, the white sugar easily breaks it. Otherwise it taked a bit more time.

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McBrownie.

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