POUND CAKE PERFECTION | ide resep mudah untuk anda

Welcome to the 7th and final “Cake Batter” class! In this class we’ll learn how to create pound cake perfection using the “Baker’s Formula”. Don’t worry if you haven’t followed the classes. If you don’t care about the science and are only here for a really great pound cake recipe, jump to the recipe and enjoy! If you’d like to follow the classes in order visit my Baking School page.

HOW TO ACHIEVE POUND CAKE PERFECTION
A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery, vanilla flavor. So let’s create a really great pound cake recipe given all we’ve learned throughout this “Cake Batter” course.

A successful cake recipe balances the ingredients that strengthen the cake structure (flour and eggs) with the ingredients that weaken and tenderize the cake structure (sugar and fat). Up until now I’ve worked from a formula of equal parts flour, sugar, butter and eggs (8 ounces of each). While that formula is certainly balanced, I found that a pound cake made following the strict quatre quarts recipe is less than ideal. It’s fairly dense, a little chewy and has a slightly flat taste. Before we start perfecting our recipe I’m going to introduce one more concept; the “Baker’s Formula” or “Baker’s Percentage”.

Ingredients

8 oz (1 ¾ cups, 225 g) cake flour (100%) See Note #1
¼ teaspoon table salt
1 teaspoon baking powder
10 oz (1 1/4 cups, 285 g) granulated sugar (125%)
9 oz unsalted butter (1 cup plus 2 tablespoons, 255 g) room temp (112%)
4 large eggs plus 3 yolks, room temperature (about 9 oz, 255 g) (112%)
2 oz whole milk (1/4 cup, 60 ml)
1 teaspoon vanilla extract

Instructions

Preheat the oven to at 350°F.
Combine the eggs, vanilla and half the milk in a small bowl, whisk to combine and set aside.
Sift together the flour, salt and baking powder in a mixing bowl.
Add the sugar to the flour and mix at low speed for 30 seconds.
Add the butter to the flour and mix until combined. Add the other ½ of the milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture.
Scrape the bowl and paddle thoroughly.
On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition.
Pour the batter into a buttered and floured 9”x5” loaf pan or 12 cup Bundt pan .
Bake until a toothpick inserted in the middle comes out clean (about 55 minutes).

Notes

#1 The percentages listed for each ingredient represent the baker's formula percentage. Flour is set at 100% and the percentages listed for the other ingredients are in relation to the weight of the flour.

thanks done share recipes to : www.baking-sense.com/2017/02/28/pound-cake-perfection/