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      Hi all

      The other day I started Solagne’s Healthy food at home course, and is very interesting. The first two cakes I made from the course are Banana bread, which is delicious, and I also made her orange cake. But this one did not turn out as great, I belive I overmixed the batter. Therefor it turned out very dense, tho still tasting quite good.

      rajvindersingh889, Mercedes Minaya Palacios yjaddygonzalez
      3 Comentarios
      • Level: favicon spaced Scoolinary Team

        Sam, this is such a nice bit of course practice to share 😊 The banana bread looks moist, well baked and very comforting, with that banana on top giving it a lovely homemade finish.

        And honestly, I really appreciate that you mentioned what didn’t go as planned with the orange cake. That’s where the learning gets interesting. Overmixing can definitely make cakes denser, especially once the flour is in, but the fact that the flavor was still good means you already have a solid base to adjust from.
        Next time, try mixing just until the batter comes together, a few small lumps are usually much better than going too far. What did you notice first in the orange cake: the texture while slicing it, the crumb, or the way it rose in the oven?

        • Thank you Sol!!

          I started to notice a problem when the dough as it was very liquidy and the flour was clumping. Then, when in the oven, I noticed it was not rising as much as the banana brean even though they has a similar recipe. After that, when cutting it, the sides looked great, it had a light orangy brown colour, meanwhile the middle was a dark brown without any airpockets. It also did not bounce back when pressed.
          I doubt it was underbaked becasue at that point it already had almost half an hour more than the recipe sugested.

          • Level: favicon spaced Scoolinary Team

            @sammuir-eatock Thanks for sharing that, Sam. It sounds like you read the cake very well: liquid batter, flour clumps and a dense centre point more to mixing/emulsification than underbaking. Next time, fold gently once the flour goes in and stop as soon as it comes together. Great learning moment, keep going.

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