配方类型:

FOOD PRODUCTS

配方说明:

High Shortening Cakes

配方组成:

Flour/42.9
Formulation for the Finished Cake
Dry mix, oz./19
Water/4/3
Eggs, unbeaten/2 whole
Bake time, min (two 8-in. pans)/30-35
Bake temperature, 'F/350
Devil's Foo
Dextrose/1.0
Salt/1.0
Soda/0.9
Cellulose Gum, CMC-7HF/0.2
Monocalcium phosphate/-
Cellulose Gum, CMC-7HF/0.5
Sodium aluminum phosphate/0.9
Cocoa (Dutched)/-
Dextrose/2.0
Sodium aluminum phosphate/0.6
Sugar/40.9
Flour/35.8
Cocoa (Dutched)/-
Shortening/11.0
Milk solids/1.0
Dextrose/2.0
Shortening/11.0
Salt/1.0
Soda/1.4
Monocalcium phosphate/0.5
Cellulose Gum, CMC-7HF/0.4
Salt/0.7
Sodium aluminum phosphate/-
Cocoa (Dutched)/6.0
Sugar/38.8
Sugar/42.8
Soda/0.8
Flour/40.4
Shortening/11.0
Milk solids/2.5
Milk solids/1.5
Monocalcium phosphate/0.5

配制方法:

Formulation for the Finished Cake Dry mix, oz./19 Water/4/3 Eggs, unbeaten/2 whole Bake time, min (two 8-in. pans)/30-35 Bake temperature, 'F/350 Preheat oven to moderate temperature (350'F). Generously grease and flour the pans. To dry mix, add all at once the 1.25 cups water for white mix, or 4/3 cups water for the yellow or devil's food mix; and 2 unbeaten egg whites for white mix, or 2 whole eggs for yellow or devil's food mix. Beat 3 minutes until smooth and creamy. Use spoon or medium speed of mixer. Bake in two 8-in. layer pans as directed above. Cool cakes in pans 10 minutes; then remove and cool on cake racks.