REPORT 5 ( Butter Cake )

Submit to By Major Subject

: Prof. Dr. Kloyjai Cheuyglintase : Nina Fenia Sari : Food Science and Technology : Bakery Technology

FACULTY OF AGRICULTURAL TECHNOLOGY RAJAMANGALA UNIVERSITY OF TECHNOLOGY THANYABURI THAILAND

FEBRUARY, 2010

SUMMARY

A butter cake is a cake in which one of the main ingredients is butter. These cakes are considered one of the quintessential cakes in American baking. They find their origins in the English pound cake, which traditionally used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake. In the manufacture of butter cake, there are five different methods used in the process of making butter cake. The fifth method is a method sugar, butter, flour, butter method, blending method, all-in method, and butter sponge method. our group uses methods butter sugar method. Measures used is using this method, we the first mix the cake flour and the baking soda and then sieving. Step two mix the margarine, sugar and salt in the mixing machine and beat with medium speed until the mixture rise enough, then add the egg one by one and continue beating for 5 minutes. Step 3 add the mixed flour and the evaporated milk and the vanilla flavor, beat at low speed for 2 minutes. And then put 250 g of the ready mixture from step 3 into the molds, finally baking the butter cake in the oven at 180C for 40 minutes. Results from observations butter cake using five different methods, the following results obtain, for the general appearance of all butter cakes are brown color and has rough texture to the outside, and inside has soft. Butter cake has smell like an egg. Butter cake has sweet taste, but this porosity is not homogeneous. In the making of butter cake, used five different methods namely method sugar, butter, flour, butter method, blending method, all-in method, and butter sponge method. Difference of this method is that when the mixing materials. All the materials used in making butter cake, have a different function, so the results from the butter cake depends on the material. The five methods used in making butter cake, for methods I, II, III, IV, and V can produce a texture butter cake not too much different.

I. Introduction

Cake flour is fine-textured, silky flour milled from soft wheat with low protein content. It is used to make cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender delicate. Protein varies from 7 to 9 percent. (Wheat foods, 2009 ) A butter cake is a cake in which one of the main ingredients is butter. These cakes are considered one of the quintessential cakes in American baking. They find their origins in the English pound cake, which traditionally used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake. The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake. Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet and dry ingredients. Butter cakes are often considered to be unsurpassed in their richness and moistness when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling or frosting in advance with ingredients that must be refrigerated, such as cream cheese frosting and pastry cream. (wikipedia, 2009)

II. Material and Methods

2.1 Material Cake flour Baking soda Margarine Sugar eggs Salt Evaporated milk Vanilla flavor S.P. or Ovalet

Table ingredient of butter cake Materials Cake flour Baking soda Margarine Sugar Eggs Salt Evaporated milk Vanilla flavor S.P. or ovalet Quantity (grams) 125 gram 2.5 gram 100 gram 125 gram 125 gram 1.25 gram 37.5 gram 1.25 gram 5 gram

2.2 Method 1 ( Sugar Butter Method )

1. We are mixed the cake flour and the baked baking soda and sieve, and then rest. 2. Mixed the margarine, S.P or ovalet, sugar, and salt in the mixing machine and beat with medium speed until the mixture rise enough (it will take around 10 minutes). Then add the egg one by one and continue beating for 5 minutes. 3. Add the mixed-flour and the evaporated milk and the vanilla flavor, beat at low speed for 2 minutes. 4. Put 125 grams of the ready mixture from procedure 3 into the mold (3.5x6.5x2 inches). The molds have to smear with butter before putting the cake mixture. 5. Baked the cake into oven at 180C for 40 minutes. 6. Take the cake out of the oven, cool them, then record the data.

III. Result

No 1

General Character General Appearance

Method 1 brown (top layer), yellowish

Method 2 brown (top layer), yellowish

Method 3 brown (top layer), yellowish (around layer)

Method 4 brown (top layer), yellowish (around layer) Outer : little rough

Method 5 Brown (top layer), yellowish (around layer) Outer : little rough Inner : soft Inner : yellowish Outer : yellowish Top layer : brownish Like egg Sweet Not homogeneous

Texture

(around layer) (around layer) Outer : rough Outer : rough Outer : little rough Inner : soft Inner : soft Inner : yellowish Outer : Outer : yellowish Top layer : Outer : yellowish Top layer : Top layer : brownish Like egg Sweet Not homogeneous brownish Like egg Sweet Not homogeneous yellowish

Color

Inner : yellowish

Inner : soft Inner : soft Inner : yellowish Inner : yellowish Outer : yellowish Top layer : brownish Like egg Sweet Not homogeneous

4 5 6

Smell Taste Porosity

brownish Like egg Sweet Not homogeneous

IV. Discussion At this time our lab has been experimenting with making butter cake using five different methods. These methods consist of sugar, butter method, two-step method or flour,

butter, blending method, all-in method, and butter sponge method. Of the four methods, in each method are different. The difference of all methods are in the process of mixing the ingredients. This process will affect the results of butter cake. The different viewed when it has finished roasting. The recipes used in making this cake butter cake made from flour, baking soda, margarine, sugar, eggs, salt, evaporated milk, vanilla flavor, and SP or ovalet. The quantity of each ingredient used has a certain size. For example for cake flour, baking soda, and eggs have the same mass. While other materials tailored to the needs. Each of the materials mentioned above, each ingredient has a Different functions are different. Cake flour is a main component is needed in the loading of butter cake. The function of the flour itself is a builder of texture on the cake later. Cake flour is a flour suitable in use for making cakes, cookies, pastries, and others. This is because cake flour has low protein content compared with the content of the flour in bread flour and all-purpose flour. With a low protein content, will make the texture of the cake becomes soft and tender. From the practical results that have been done on the generated texture of each cake has no different butter so far. In method I (sugar, butter method) results from butter cake after roasting a rough texture on the outside and inside. For method II (method the butter flour) butter cake texture of rough on the outside, and soft on the inside. As for the method III (blending method), the method IV (all-in method), and the method of V (butter-sponge cake) have in common is a little rough texture on the outside and soft on the inside. Differences of this texture caused by differences in methods used in the manufacture of butter cake. Egg is one of the most important ingredient in the manufacture of butter cake, the number of eggs used in the manufacture of butter cake equal to the amount of cake flour. Eggs also have a role nearly equal to the flour, because eggs also give structure to the butter cake, help bind the ingredients into a homogeneous, keep the cake moist, add flavor, tenderness, and to add an energy source. Based on observations from the results proved that the butter cake butter cake has a soft texture, and this cake has a taste and smell that is like an egg. In all the methods in the do no different, that is all butter cake has a baud of feeling like an egg.

And the third most important ingredient is margarine, the amount of margarine that using fewer than the amount of flour and eggs. A large amount of margarine used in making this cake may also be characteristic of this cake's name alone. Margarine in making butter cakes have the function as the giver of taste, and give tenderizer paste volume. This was proven when after roasting, butter cake taste like butter with the egg combination. Volume on the butter cake after baking and before baking also have the difference, before roasting the volume of butter cake not rise, but after experiencing the volume of butter baking this cake becomes bigger, and in the butter cake is a large cavity equipped with a pore - pores in the surrounding layer of bread. Of all the methods used in each sample butter cake has a difference in volume. This is method influence mixing of materials, thus causing the volume of sample have differences. Sugar is a common ingredient used in making cakes as a sweetener. The amount of sugar used in making butter cake with the amount of flour and eggs. The function of the sugar is to tenderizing dough (slow development of gluten in flour), gives a sense of, wet dough that helps keep the cookies fresh, give color. In the results of the butter cake, all butter cake has a sweet taste, the cookies are soft, and outside the brown color. The influence of the different methods used, did not affect the function of sugars. For materials such as baking soda, salt, evaporate milk, vanilla flavor, and SP or ovalet used in the making of butter cake with a small amount. The function of these materials in general is as reinforce a sense, smell, and make more cake expands . Of the five methods used in making butter cake, for methods I, II, III, IV, and V can produce a butter cake texture is not much different. This proves that the method of mixing ingredients and mixing is not too affected to butter cake. Better making of butter cake, do not use method four. Because if all the ingredients mixed in a one-time, it will cause the dough becomes homogeny materials.

V. Conclusions

1. In the making of butter cake, used five different methods namely method sugar, butter, flour, butter method, blending method, all-in method, and butter sponge method. Difference of this method is that when the mixing materials. 2. All the materials used in making butter cake, have a different function, so the results from the butter cake depends on the material. 3. The five methods used in making butter cake, for methods I, II, III, IV, and V can produce a texture butter cake not too much different.

REFERENCES

Anonim,.2009.Bread flour. www.wheatfoods.org/htm/Cake flour [October 19, 2009] Anonim,.2009.Butter cake. www.wikipedia.org/wiki/Butter cake [June 23, 2009] Anonim,.2009. Making butter cake. www.joyofbaking.com/html/Making butter cake [ January, 2010 ]

Picture of the butter cake