The melting method is a straightforward baking technique primarily used for creating dense and moist cakes. It simplifies the process compared to traditional methods.
At its core, the melting method works by:
- Melting Butter and Sugar Together: In this technique, the butter and sugar are melted together as the first step.
This initial melting step is key and changes the process significantly.
Key Characteristics of the Melting Method
Based on the provided reference, the melting method offers specific advantages and requires a particular approach:
- Eliminates Creaming: By melting the butter and sugar, the need for traditional creaming or whisking is eliminated. Creaming usually incorporates air into the mixture, which contributes to rise.
- Relies on Raising Agents: Because the melting method doesn't incorporate air through creaming, to aid the rise, a raising agent is added to the batter. This is crucial for achieving the desired texture and lift in the final cake.
- Ideal for Specific Cakes: This method is described as supreme for baking dense and moist cakes. The melted fat likely contributes to the moist texture.
In Summary
The melting method is a simplified approach where the initial step of melting butter and sugar together bypasses the creaming process. Lift is then provided by a chemical raising agent added to the batter, resulting in cakes that are typically dense and moist.
