High Ratio Butter Cake

In general, a high ratio cake is a cake that is prepared with a relatively high amount of sugar in the recipe. In most cases, high ratio cakes are considered to contain a much higher amount of sugar in comparison to the amount of flour that is used.
A high ratio cake is characterized by a taste that is made exceptionally sweet, owing to the higher sugar content, and the tendency to be very moist in comparison to cake that contain less sugar.
Usually, a proper high ratio cake will require the use of specially High Ratio Flour and High Ratio Shortening (emulsified shortening). As the latter is not available, it can be substituted with regular shortening and the additional of emulsifier (10-15%), which helps to lend more smoothness to the texture of the finished cake.
Flour for the high ratio cake is usually ground into very fine particles and chlorinated to allow the particles to blend quickly with the high sugar content and the liquids used in the recipe.
High Ratio cakes tend to have higher liquid content making the batter thinner and heavier. This is compensated with a high amount of baking powder to aerate the cake.
High Ratio cake will bake at 180C for 35-40 minutes.

This is Carrot cake. Carrot cake is a sweet spice cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake. Adding raisins give sweetness to the cake.
The trademark moistness of this cake is attributable not only to the grated carrots that release water during baking, but also to the generous amount of oil in most carrot cake recipes. The signature frosting is a fluffy coat of tangy cream cheese, whipped with butter and lightly sweetened with powered sugar. This creamy, decadent topping adds additional moisture while it seals moisture in the cake.
Carrot cake has a rich history steeped in traditional. During World War II, vegetables were often used in cakes and quick breads to lend tenderness to the crumb, when butter, eggs and sugar were being rationed. The sweetness of grated baby carrots combined with a generous pour of vegetable oil creates a dense, moist texture similar to pound cake, even though it contains no butter.
Carrot cakes first became commonly available in restaurants and cafeteria in the United States in the early 1960s. it was at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.
Carrot cake after baking apply Apricot Glaze and decorate with marzipan carrots.

Butter Knots

This is Butter Knots bread. I with 3 people be a group in practical room make the Butter Knots bread on today. Before we make the bread, we prepare ingredients, such as Bread flour, instant active dry yeast, bread improver (Finetex) , salt, sugar, milk powder, egg, cold water, and Anchor butter.
Firstly, we use an electric mixer with a dough hook at slow speed, mix all the dry ingredients together for 1 minute.
Secondly, add eggs and water; continue mixing on slow speed for another minute. Change to medium speed and mix for 5 minutes until dough is half developed. Carefully add softened butter over 7 to 10 minutes on medium speed until dough is fully developed.
Thirdly, transfer the dough onto a flour-dusted bench and round up dough with both hands. Place dough into an airtight container and let it ferment in a warm place for 1 hour until dough doubles up.
Fourthly, divide dough into 80 grams. Use cupped hands to mould the dough into smooth round balls. After, 15 minutes, roll out the dough and mould with your fingers into strips about 30cm/12 inches long. Twist the strips into double-knots and figure 8 rolls.
Next, place the rolls 5 cm apart on a tray and proof in a warm place for 1 hour until dough doubles in size.
Finally, brush the tops with egg glaze and bake at 200 celsius for 15 minutes or until golden brown. Remove and cool on a wire rack.
This dough is final mixer will be very sticking. It is necessary to dust a little flour on the table when rolling out the dough to prevent sticking. Avoid using too much dusting flour as this will dry up the dough. It is important that each strip must be tightly rolled and of even thickness throughout the entire length of the strip.

Kaiser Roll

Today is my class BST 13 practical bread . This is Kaiser Roll bread and Kaiser Roll is my bread theme on today. Kaiser Roll was invented in Vienna, Austria.
Kaiser Roll is a hard, crusty bread roll which is sometimes simply know as a Hard Roll. Kaiser Roll are often used to make sandwiches, and they can also be served whole to accompany soup and stews.
Most Kaiser Rolls are divided into five segments by these lines. Before baking, a Kaiser Roll is covered with poppy or sesame seeds. During the baking process, the roll rises up into a puffy shape with a rich, chewy crust.
The traditional technique involves rolling the dough out into a square and then folding each corner into the middle, creating a four-petal shape. Also, if using the traditional technique, it helps to let the Kaiser Rolls rise face down, so that the seams in the dough do not split as it rises. Kaiser Roll s made with a stamp can rise face up. After a second rising of around half an hour, brush the Kaiser Rolls with water and sprinkle the seeds of choice on top before baking them.
Some traditional technique bakers use a Kaiser Roll stamp instead, these heavy metal stamps make lines in the middle of the Kaiser Roll.