making buns and cakes more 'airy'

britishbea
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making buns and cakes more 'airy' May 1, 2015 6:12:44 GMT -5

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Post by britishbea on May 1, 2015 6:12:44 GMT -5

whenever i make buns or cakes they taste lovely, but they dont have much air in them, dense i think the word is? like they dont crumble.
i follow the BERO baking book by doing the creaming method, sometimes it curdles but i dont use a elec whisk, could this be the problem?
sometimes i just put the mixture in the bullet before adding flour and this stops the curdling but it doesnt make it more airy.. any suggestions?

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a_muppet Global Moderator Posts: 35,011 Member is Online	making buns and cakes more 'airy' May 1, 2015 13:37:35 GMT -5 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by a_muppet on May 1, 2015 13:37:35 GMT -5 Add a little flour with each little bit of egg, that will prevent curdling. If you are using baking powder it needs to go in the oven soon. If that doesn't help, try a little extra baking powder.
	Last Edit: May 1, 2015 13:39:06 GMT -5 by a_muppet Caution, I am feral.

britishbea Honored Member Kisses give her goosebumps, well that's cool I used to tutor braille Posts: 996	making buns and cakes more 'airy' May 8, 2015 8:13:32 GMT -5 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by britishbea on May 8, 2015 8:13:32 GMT -5 i do that with the flour and no i never use baking powder. i once added a little and they came out like crumpets
	When life hands you lemons, make grape juice then sit back and watch as the world wonders how you did it. Cleaning and scrubbing can wait ‘til tomorrow For babies grow up we've learnt to our sorrow, So quiet down cobwebs Dust go to sleep I’m rocking my baby and babies don’t keep

a_muppet Global Moderator Posts: 35,011 Member is Online	making buns and cakes more 'airy' May 8, 2015 9:03:47 GMT -5 britishbea likes this Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by a_muppet on May 8, 2015 9:03:47 GMT -5 Check out youtube for an example, perhaps your mixing action is too strong. You should be gently folding in the flour, being careful not to batter the air out.
	Caution, I am feral.

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making buns and cakes more 'airy'

Post by britishbea on May 1, 2015 6:12:44 GMT -5

Post by a_muppet on May 1, 2015 13:37:35 GMT -5

Post by britishbea on May 8, 2015 8:13:32 GMT -5

Post by a_muppet on May 8, 2015 9:03:47 GMT -5

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