The rubbing method, mixing method, and creaming method are three common techniques used in cake making, and each involves different steps and processes. Let's explore how they differ:
- Rubbing Method: The rubbing method is commonly used for making certain types of cakes, such as scones and some shortcakes. Here's how it works:
Dry Ingredients: The dry ingredients, such as flour, sugar, baking powder, and salt, are sifted together into a mixing bowl.
Fat: Cold butter or another solid fat (like lard) is added to the dry ingredients.
Rubbing: Using the fingertips, the fat is rubbed or crumbled into the dry ingredients until the mixture resembles fine breadcrumbs.
Liquid: Any liquid ingredients, like milk or eggs, are added to the crumbled mixture to form the dough.
Minimal Mixing: The dough is mixed only until it comes together, avoiding overmixing.
- Mixing Method: The mixing method is a more straightforward and commonly used technique for making various types of cakes, including butter cakes, sponge cakes, and pound cakes:
Dry Ingredients: The dry ingredients are sifted together into a mixing bowl.
Fat and Sugar: Softened butter (or other fats) and sugar are creamed together until light and fluffy. Creaming incorporates air into the mixture, leading to a tender texture.
Eggs: Eggs are added to the creamed mixture one at a time, ensuring each is fully incorporated before adding the next.
Dry Ingredients and Liquid: The dry ingredients and liquid (usually milk) are added in alternating batches to the creamed mixture, starting and ending with dry ingredients.
Mixing: The batter is mixed until all the ingredients are well combined and a smooth, consistent texture is achieved.
- Creaming Method: The creaming method is a specific type of mixing method that is especially well-suited for butter cakes and other types of cakes that require a light and airy texture:
Dry Ingredients: The dry ingredients are sifted together into a mixing bowl.
Fat and Sugar: Softened butter and sugar are creamed together until light, pale, and fluffy.
Eggs: Eggs are added to the creamed mixture one at a time, just like in the standard mixing method.
Dry Ingredients and Liquid: The dry ingredients and liquid (often milk) are added in alternating batches to the creamed mixture, starting and ending with dry ingredients. This process helps maintain the airy texture.
Mixing: The batter is mixed until all the ingredients are well combined, and the mixture is light and smooth.
In summary, the rubbing method involves rubbing fat into the dry ingredients before adding liquid, while the mixing method and creaming method both involve creaming fat and sugar together before adding eggs and alternating dry ingredients and liquid. The creaming method, however, emphasizes achieving a light and airy texture by thoroughly creaming the fat and sugar. Each method is suitable for specific types of cakes and yields different textures and flavors.