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Can I use a hand mixer with this method? I’m not sure because I read an article saying it’s possible with a hand mixer, but it would take longer than using a stand mixer. My concern is the flour flying everywhere. However, in your demonstration, you added a small amount of liquid first, which I think helped prevent that.
Thank u for this video. I have seen everyone on RU-vid doing the one bowl chocolate cake i tried it and it didn't come out good but i love the reverse creaming method😊
Thank you for this video Chef Jamie, ito ang pinaka gusto ko sa lahat ng mixing method, Sawang sawa na ako marinig ang "Moist" na yan😅😂moist choco. Moist vanilla, moist strawberry lahat may moist😖😖😖 any cake can be moist dependi kung paano ginawa Thank you for the cake revolution chef🎉
Replacing solid butter with liquid oil in a recipe is not that simple. Butter has water, which evaporates during baking. That means you need to make adjustments to the ingredient ratios of your recipes by trial and error.
Chef how about sa ingredients, substitute ko ung oil to butter? I use oil kc but i want to try this method. Di lang ako sure if ung oil n ginagamit ko ba chef papalitan ko ng butter? Thank u for teaching us 😃
This method works for butter-based cakes using solid fat. For oil-based recipes, the one-step method is preferred. Oil doesn’t have the same ability as butter to trap air bubbles in the mixture. I suggest to use a recipe that uses creaming method and substitute with reverse creaming method to get these results.
Replacing butter with shortening or margarine is possible but keep in mind that this will alter the flavor, color and texture. Shortening has no water and flavor, while margarine contains more water than butter and inferior in flavor.
Reverse creaming results in a cake with a fine, tight and velvety crumb. These cakes tend to be more dense, not gummy, and tender. I personally use butter and oil as fat instead of butter only
You can sub water however, keep in mind that milk contains fat. Using milk results in a richer and softer end product. The protein in milk also contributes to crumb texture. If you use water, you might end up with a less tasty, drier cake but there are ways to fix that by adjusting the recipe. You can give it a try.
