Pastry Foundations - Two Stage Method
Summary
TLDRThis video script offers a detailed guide to making a two-stage chocolate butter cake. It emphasizes the importance of melting chocolate carefully to avoid seizing, using unsweetened chocolate, and maintaining a temperature below 120° to prevent bitterness. The script introduces a high-ratio cake method, which involves coating flour with fat for tenderness. It also highlights the significance of room-temperature ingredients for a stable emulsion and the gradual addition of eggs for a smooth batter. The process concludes with tempering the chocolate with a portion of the batter and evenly distributing the final mixture into prepared cake pans for baking.
Takeaways
- 🍫 Melt the chocolate carefully over a water bath, ensuring the bowl doesn't touch the water to avoid seizing.
- 🥣 Use unsweetened chocolate, also known as baker's chocolate, which contains only cocoa liquor and cocoa butter.
- 🍰 The recipe employs a two-stage mixing method, starting with melting chocolate and then mixing it with other ingredients.
- 🧈 Substitute all-purpose shortening for butter if desired, but use it to coat the flour for a tender cake texture.
- 🍶 Avoid overmixing the flour to prevent the development of gluten, which can make the cake tough and chewy.
- 🥚 Incorporate eggs and the remaining milk slowly to maintain a smooth emulsion and avoid separation.
- 🍶 Ensure all ingredients are at room temperature to help maintain the emulsion and achieve a light cake texture.
- 🧁 The cake is a high-ratio cake, meaning it contains a high proportion of fat, which contributes to its rich taste.
- 🎂 Temper the chocolate with a portion of the batter to combine ingredients at different temperatures without curdling.
- 🧊 Be mindful not to overmix the final batter once the chocolate is incorporated to maintain the leavening agents' effectiveness.
Q & A
What is the first step in making the chocolate butter cake?
-The first step is to melt the chocolate by chopping it into small pieces and placing it over a water bath, ensuring the bowl does not touch the water.
Why should the bowl not touch the water when melting chocolate?
-The bowl should not touch the water to avoid creating steam that could come into contact with the chocolate, which can cause it to seize.
What is the ideal temperature for melting chocolate?
-The ideal temperature for melting chocolate is below 120°F to avoid developing bitter and unpleasant aftertastes.
What type of chocolate is recommended for the chocolate butter cake recipe?
-The recipe calls for unsweetened chocolate, also known as baker's chocolate, chocolate liquor, or cocoa mass.
Why is it important to occasionally stir the chocolate while it's melting?
-Occasional stirring ensures that the chocolate melts evenly and prevents it from burning or seizing.
What is the purpose of coating the flour with fat in the recipe?
-Coating the flour with fat helps to create a tender cake by preventing the development of gluten, which can make the cake tough and chewy.
Why is it important to mix the sugar, milk, and vanilla into the batter on medium speed?
-Mixing on medium speed helps to create a smooth and light batter, which is essential for the texture of the chocolate butter cake.
What is a high ratio cake, as mentioned in the script?
-A high ratio cake is one that contains a lot of sugar, which is often associated with a rich and moist texture.
Why should all ingredients be at room temperature when making cakes?
-Having all ingredients at room temperature helps to maintain the emulsion, which is crucial for the cake's texture and rise.
What is the purpose of tempering the chocolate with a portion of the batter?
-Tempering the chocolate with a portion of the batter ensures that the chocolate is gently incorporated into the batter without losing its smooth texture.
How should the cake pans be prepared before adding the batter?
-The cake pans should be lightly greased to ensure the cake releases easily after baking.
What is the significance of filling the cake pans only 2/3 full with batter?
-Filling the pans 2/3 full allows for the batter to rise during baking without overflowing the pans.
Outlines
🍫 Preparing the Chocolate for Chocolate Butter Cake
The paragraph details the process of melting chocolate for a chocolate butter cake using a two-stage mixing method. It emphasizes the importance of chopping chocolate into small pieces and melting it over a water bath without letting the bowl touch the water to prevent steam from causing the chocolate to seize. The ideal temperature for melting chocolate is specified as below 120° to avoid bitter aftertastes. The chocolate used is unsweetened, known as baker's chocolate, which contains only cocoa and cocoa butter. The paragraph also introduces the first stage of mixing, which involves combining butter, flour, baking powder, and salt in a bowl. The goal is to coat the flour granules with fat to maintain a tender cake despite intensive mixing. The addition of sugar, milk, and vanilla is also discussed, with a caution to mix these on medium speed for a smooth, light batter.
🥚 Incorporating Eggs and Finalizing the Cake Batter
This paragraph continues the process of making the chocolate butter cake by discussing the importance of adding eggs slowly to create an emulsion and maintain the integrity of the batter. It stresses the need for all ingredients to be at room temperature to prevent the emulsion from breaking. The paragraph also touches on the concept of a high-ratio cake, which contains a significant amount of fat. The process of tempering the chocolate with a portion of the batter is explained to ensure a smooth mixture before combining it with the rest of the batter. Finally, the paragraph covers the preparation of cake pans, including greasing the sides, and the technique for evenly distributing the batter in the pans, filling them about 2/3 full to allow for rising during baking.
Mindmap
Keywords
💡Chocolate Butter Cake
💡Water Bath
💡Seize
💡Unsweetened Chocolate
💡Two-Stage Mixing Method
💡High Ratio Cake
💡Emulsion
💡Room Temperature
💡Tempering
💡Chemically Leavened
💡Greasing the Pan
Highlights
Melt chocolate in small pieces over a water bath without touching the water to avoid seizing.
Ensure water bath temperature is not too high to prevent bitter aftertastes in chocolate.
Use unsweetened chocolate, also known as baker's chocolate, which contains only cocoa and cocoa butter.
The first stage of the two-stage mixing method involves combining butter, flour, baking powder, and salt.
Coat flour granules with fat to maintain a tender cake despite intensive mixing.
Add sugar, 2/3 of the milk, and vanilla for flavor during the mixing process.
Combine remaining milk with eggs, but do not mix completely to avoid over-beating.
Chocolate butter cake is a high-ratio cake, meaning it contains a lot of sugar.
Stop the mixer frequently to scrape the bowl for a thorough mix.
Ensure all ingredients are at room temperature to maintain a stable emulsion.
Add eggs and remaining milk slowly to the batter to create a nice emulsion.
Grease cake pans lightly to ensure the cake releases easily after baking.
Temper the chocolate by combining a portion of the batter with it before adding back to the main mixture.
Chemically leavened batters rely on baking powder or baking soda for air pockets.
Fill cake pans about 2/3 full to allow for rising during the baking process.
The two-stage mixing method is crucial for achieving a tender texture in the chocolate butter cake.
Chocolate's worst enemy is water, which can cause it to seize; hence the careful melting process.
The goal of mixing is to coat flour with fat to prevent a tough and chewy texture.
Flavorings like vanilla are added to enhance the taste of the cake batter.
Maintaining an emulsion in the cake batter is key to a successful texture.
The chocolate is added to the batter in a process called tempering to ensure a smooth mixture.
Transcripts
[Music]
our chocolate butter cake is two-stage
[Music]
cake for our chocolate buttercake we
want to go ahead and melt the chocolate
chop the chocolate into small pieces and
place it over a water bath be sure that
the bowl is not touching the water down
below when you melt chocolate in a water
bath you want to be sure that the water
is not so high that it's creating steam
that will come up over the side of the
bowl and possibly seize your
chocolate chocolate's worst enemy is
water and just a couple of drops will
make it seize into a tight ball you want
to be sure to occasionally stir your
chocolate as it's melting and bring the
melted chocolate up and push the
chocolate that hasn't melted down to the
bottom where the heat is again
be very careful when you're melting
chocolate not to get it hotter than
120° Beyond 120° some bitter unpleasant
aftertastes begin to develop the
chocolate called for in this recipe is
an unsweet chocolate otherwise known as
baker's chocolate chocolate laor or
cocoa
Mass this refers to the cocoa chocolate
product that contains no sugar only
ingredients are cocoa cor and cocoa
butter once your chocolate is completely
melted remove it from the Heat and place
it to one
side our chocolate butter cake is
two-stage cake this is considered the
first stage of the two-stage mixing
method we place our butter in the bowl
you may substitute allpurpose shortening
in this
recipe next we are going to place our
flour our baking powder and our salt
into the bowl this cake will be beaten
or mixed therefore we're going to use a
paddle turn it on low if the flow begins
to puff up turn it off briefly and turn
it back on again
normally mixing flour for a long period
of time creates gluten which makes the
product tough and
chewy the goal in this step is to coat
the granules of flour with the fat in
this case with the butter doing this
will allow us to continue to have a
tender cake even though we will be
intensively mixing the flour
once our mixture has starts to become a
paste turn the mixer off add your
sugar and about 2/3 of the
milk this is also an excellent time to
add your flavoring in this case our
flavorings will be vanilla
begin to mix in the sugar 2/3 of the
milk and your vanilla you want to mix
this on medium speed until you get a
nice smooth light batter in the
meantime go ahead and combine your
remaining milk and your
[Music]
eggs these do not have to be completely
mixed I'm just breaking up the eggs a
little bit so that they'll mix
in this chocolate buttercake is also a
good example of what we refer to as a
high ratio cake when we say high ratio
we mean that it contains a lot of trigar
[Music]
you frequently want to stop your mixer
scrape your paddle the sides and the
bottom of your
[Music]
bowl once you have a light and Airy
batter you will slowly begin to add the
eggs and the other
milk slowly add your liquid allowing it
to completely blend in the rest of the
mixture before adding any more
slowly adding your eggs allows it to
create a nice Emulsion anytime you're
making cakes you want to be sure that
all of your ingredients are at room
temperature so that your Emulsion is
maintained and Emulsion can be broken
which means that the water has now
separated from the
fat by adding the liquids too
quickly by adding ingredients that are
too different in
temperature or over
[Music]
mixing once you've added your final
little bit of egg be sure to scrape the
bowl
[Music]
and then beat the batter for 3 to 5
minutes while your batter is mixing you
want to go ahead and get your cake pans
ready you want to lightly Grease the
sides of the
pan remember pan spray is just there to
release the cake it's not an
ingredient once your batter has beaten
for 3 to 5 minutes it's now time to add
your
chocolate once you take it off the
mixure is when you want to go and get
the chocolate that you set to one side
earlier take 1/4 to 1/3 of your batter
and add it to your chocolate this
process is tempering with which is
combining two ingredients that are
different
temperatures be sure when you're mixing
this to get the bottom and the sides of
the bowl really
well this is the good
stuff be sure to mix this in completely
before adding it in to the rest of your
batter when it's completely mixed return
it to the to the
bowl and mix it in well we don't have to
worry about folding the batter in
because this is a heavy batter that is
chemically leavened when we say
something that's chemically leavened it
means that the air pockets in it are
provided by either baking powder baking
soda once your batter is completely
mixed together it's time to get your
cake pants
take your batter and evenly divide it
between the two cake
pans this this batter will rise during
the baking process you want to fill your
Pan about 2/3 of the way full
[Music]
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