RAHASIA PEMBUATAN KUE ... #SecretFromChef | Part 1

Summary

This video offers a comprehensive guide for baking the perfect cake, with clear advice on equipment, ingredients, and techniques. It covers essential tools like stable ovens and mixers (hand and stand types), explaining speed settings for optimal mixing. The importance of selecting the right baking pans and maintaining precise temperature control is emphasized. The script also provides insights on ingredient choices, such as low-protein flour, butter types, and egg quality, including tips on egg weight and freshness. Overall, this guide helps bakers avoid common pitfalls and improve cake consistency and flavor.

Takeaways

• 😀 Use an oven with stable heat (electric, gas, etc.) to ensure even baking.
• 😀 When choosing a mixer, a stand mixer is better for consistency. Hand mixers have lower RPM and take longer to mix.
• 😀 For the best mixing result, use middle speed on a stand mixer, or high speed on a hand mixer.
• 😀 Baking pans come in high and short sizes: short pans are ideal for cakes with less flour, while high pans are for heavier dough.
• 😀 Bake cakes in short pans at 180°C for soft cakes, while cakes in high pans should bake at 160°C to avoid uneven rising.
• 😀 Use low or medium-protein flour for cakes, as they don’t require high gluten content.
• 😀 Add milk powder to cakes for enhanced fragrance and corn starch for smooth texture, but avoid using too much corn starch as it makes cakes mold easily.
• 😀 Precise weight measurements for flour, eggs, and butter are crucial for a successful cake. Use a scale for accuracy.
• 😀 Butter choice depends on personal preference, but in Indonesia, Wijsman butter is popular for cakes.
• 😀 Use eggs that are 5 days old for the best results. Check egg freshness by floating them in water—eggs over 15 days old should be discarded.
• 😀 Always measure eggs by weight for consistency in cake height and texture. A whole egg weighs around 50g, with yolks around 20g and whites 30g.

Q & A

What is the most important aspect of choosing an oven for baking a cake?

The most important aspect of choosing an oven is ensuring it has stable heat, without drastic temperature fluctuations. This ensures that the cake bakes evenly.

What is the difference between a hand mixer and a stand mixer?

A hand mixer generally has lower RPM (about 250), while a stand mixer has a higher RPM range (300-400). Stand mixers also typically have multiple speed settings, offering more control over mixing speed.

What is the recommended speed to use on a stand mixer?

For a stand mixer, it is recommended to use a middle speed, for example, speed 5 on an 8-speed mixer. This ensures proper mixing without overworking the ingredients.

What type of baking pan should be used for cakes with more flour?

For cakes with more flour (like bolu or dense dough), a high baking pan should be used. This helps accommodate the larger volume of batter.

What is the ideal temperature for baking with a high pan?

When using a high baking pan, the temperature should be 160°C to prevent the cake from expanding too quickly and leaving the middle raw.

How can the size of the baking pan affect the baking process?

A short baking pan is used for cakes with less flour (like sponge or soft cakes), while a high baking pan is suitable for heavier cakes. The size of the pan also affects the required baking temperature and time.

Why should you use low or medium protein flour in cake making?

Low or medium protein flour is preferred because cakes do not require high gluten content, which could make the texture too dense. Even gluten-free flours can be used.

What is the role of corn starch in cake recipes?

Corn starch is used to smooth the texture of the cake, giving it a finer crumb. However, using too much can cause the cake to spoil more quickly, so it should be used in moderation.

How does the age of eggs affect cake making?

The best eggs for baking are about 5 days old. Eggs that are older (7-10 days) start to lose their freshness, affecting the cake’s texture and durability. Fresh eggs give better results.

How should you weigh eggs for a cake recipe?

Eggs should be weighed for consistency. A standard egg yolk weighs around 20 grams, egg whites are 30 grams, and a whole egg weighs about 50 grams. Weighing ensures uniformity in cake height and texture.