What happens to my short cake if i just cream it at 30 seconds instead of the standard 2 minutes?

Its for my bakery science class. I have to do a mini-report on what happens to the cake if the time to cream was reduced to 30 seconds.





its an assignment that needs a good source. please put your references! %26gt;.%26lt; i need it!





thanks!What happens to my short cake if i just cream it at 30 seconds instead of the standard 2 minutes?
When creaming a mixture you are incorporating air, basically by wrapping the fat (butter) round the sugar crystals. The crystals are irregular shapes and as you cream, you trap air in the spaces around the crystal.





Sooo - you will not have enough air trapped to make a light biscuit.





No reference, as this is knowledge acquired while completing a home economics degree some years ago. Now you have the knowledge, you can do some research for your homework! ;-)What happens to my short cake if i just cream it at 30 seconds instead of the standard 2 minutes?
well that cake wont spread out and rise properly. It will be flat.





Also it will have a different taste. I cant explain it but its like something is missing.














TRY IT YOURSELF. I think that will get you good marks if you an say you tested it yourself
Larger crumb structure (more air holes) as the batter will not be homogeniously mixed.
it will be crumbly and dry and not as well mixed.