emulsifier cake batter

Discussion in 'Professional Pastry Chefs' started by bmw855, Apr 15, 2010.

  1. bmw855

    bmw855

    Messages:
    7
    Likes Received:
    10
    Exp:
    Culinary Student
    I using the surfax emulsifier to make one stage chiffon cake and here the original recipe

    cake flour 5 lb
    sugar 6 lb
    surfax 2.5 oz
    salt 2 oz
    milk powder 8 oz
    baking powder  3 oz
    whole  egg cold 5 lb
    water cold 3 lb
    flavor 1 oz

    melt butter 6 oz
    oil 2 oz

    here is recount recipe for myself

    flour 226.5 g
    sugar 271.5 g
    surfax 6 g
    salt 4.5 g
    milk powder 22.5 g
    baking powder 2-1/4 tsp
    egg 226.5 g
    water 135 g
    flavor 1/4 + 1/8 tsp

    melt butter 3-1/4 tsp
    oil 1-1/8 tsp

    My question is can I substitute 25% sugar with corn syrup, is it possible to make the same batter with 100% sugar? Because the sugar is getting expensive right now is there cheaper way to make the batter cost less?

    When I making chocolate cake with dutch process cocoa powder do I need to add baking soda, because some recipe add baking soda & baking powder at same time?

    Also, when I adding instant pudding mix into my batter, my cake come out does not soft & tender. After cooled for a while they just taste chewy & tough? And, over night the top will be very sticky, but inside is moist(it is what I want inside)?

    Can someone tell me where have problem
     
  2. cakeface

    cakeface

    Messages:
    134
    Likes Received:
    15
    Exp:
    Professional Pastry Chef
    bmw855,

    Dextrose is available from the mill we buy from.  I have never used it personally myself, but as far as  know  it is about twice as sweet as sugar, so you use less-but I  think it can be quite expensive to buy so don't know if it  works out cheaper-it is something you would have to look in to with your supplier.

    As for adding baking powder and baking soda together, if a recipe has an acid- such as buttermilk or sour cream or milk, I will usually add the two- because I think it brings an added lightness to the finished product.

    As for your batter-instant mix problem, I can't help you there as I have no experience of  a instant mixes - perhaps the sales rep. for the mix could advise you on that particular product.