Can I Substitute Self Rising Flower With All Purpose Flower Melting Method Cakes

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Melting Method Cakes

Making a cake using the melting method is really a piece of cake, as it requires minimal effort. This method is specifically designed to handle the additional sweeteners needed to make soft and sticky traditional cakes such as gingerbread.

Melt cakes have a characteristic sticky texture throughout the cake, which is what makes cakes like gingerbread so popular and gives them such a high place in traditional baking. This stickiness is achieved by increasing the proportion of sweeteners and essential ingredients in the cake.

A special method is used to handle the extra amount of sweetener. In this method, the fat is melted with the sweetener before the flour is added. Before cooking, the cake mix has a good texture and a thick batter-like consistency, rather than the soft topping consistency of all-in-one cake mixes or cream.

As with all cakes, the amount and choice of ingredients depends on the method you use, the flavor and texture you want to achieve, and/or the recipe you choose. Average proportions for cakes made by the melting method are one-third fat to total flour; one third of sugar to the total amount of flour; and one to two thirds of sweetener to the total amount of flour. However, these ratios can vary considerably from recipe to recipe.

An extremely important factor in the preparation of cakes using this method is the precise weighing of the ingredients for individual recipes. As long as there is a proper balance of ingredients to begin with, perfect results will follow.

There are no strict rules regarding the type of flour to use. As a basic guide, it is best to use plain flour, as this allows you to control the amount of leavening agent that is important to the mixture. Certain recipes may use self-raising flour, but since you have no control over the leavening agent, you can never be sure if there is too much or too little to make a pastry using this method. Depending on your taste, you can use some types of brown flour. Never use strong plain flour (the kind recommended for making bread) as this will result in a tough and dense cake. You should never substitute one flour for another in a given recipe, as this could upset the overall balance.

Baking soda is the most commonly used leavening agent in this method of baking, as it is successfully combined with plain flour. When this chemical leavening agent is heated, it gives off carbon dioxide, which causes leavening. Baking powder, another chemical leavening agent, is used where self-rising flour is involved. The amounts are usually small due to the amounts already in the self-rising flour. Baking powder is added, but to speed up the rising. If you use brown flour, you need to use more baking powder than with self-rising flour. Brown flour is much heavier than white flour and needs additional rising, which will be provided by a larger amount of baking powder.

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