Reproduction of the Gooey Butter Cake - Assignment Example

REPRODUCTION OF THE GOOEY BUTTER CAKE Gooey butter cake known for its squashy and sultry nature with insurmountable sweetness is an outcome of an unforeseen creation by the inventor Johnny Hoffman, from St. Louis (Gooey Butter CakeGooey Butter Cake History and Recipe, 2014). Squashy sultry butter cake has several components, which are easy to acquire from convenience stores. To recreate the recipe, the original ingredients were critically analyzed. The examination aimed at understanding initial functions of the innovative additives to the procedure. Scrutiny of the original components culminated into generation of a new list of ingredients. The innovative cake from the latest recipe had a slight difference from the inventive Cake. Visual appearance of the new outcome was almost similar to the original cake except for a few variations. Nutritional value and health value changed between the recreated home-prepared and commercially prepared cake. Consumers benefited from consuming the home prepared cake, because ingredients used in the home-made cake, espoused a vegetarian dimension, was tastier and healthier and had immense nutritional value (Baking, 2010). Nutritional value prowess is an incentive for consumers to have more of home-prepared cake against commercially prepared. Components Discussion A list of the ingredients for the preparation included in the exhibit four consists of the ordinary, mostly available in baked products available in convenience stores and other baked foodstuff. Commercial entrepreneurs mostly use these ingredients for various reasons; however, the main purpose is enhancing more nutritional value and lengthening the lifespan of cake (Pruska-kdzior et al., 2008). Primary in the component catalog is unrefined milk. Higginbotham et al. (2014) says that fat content of whole milk is 3.5%. Whole milk attaches other ingredients mutually. Fat in the milk is crucial for tenderizing the cake. Disadvantage of using untreated milk is elevated fat proportion. A better-off feel in the mouth exists in baked products containing whole milk. According to the Department of Agriculture of U.S (2012), it is advisable to adopt low fat or fat-free dairy products. Milk has immense benefits especially low fat fortified milk. Indispensable nutrients from milk include vitamin D, potassium and calcium, good for development of well-built bones. According to Harvard food pyramid (2006), the risks of consuming milk override benefits of consumption. Commercial producers of cake should, consider health issues when incorporating milk. Active dry yeast, manipulates sugar feeding on and making it ready to function in the dough. Yeast spruces up taste of the cake by incorporating a rich yeast taste to the final product, ferments and raises dough. Yeast loosens up gluten in cake. Unsalted lard is good when accurate determination of salinity is required. Lard has 80% of fat from milk, thus high in cholesterol. Granulated sucrose is for sweetening, and preservation. Salt enhances taste and preserves the cake (Baking, 2010). All-purpose flour depending on different wheat varieties it is milled and has various levels of proteins. Harder wheat has whole meal characteristics and is nutritious. The flour exists in a range of varieties depending on the treatment during production. White all-purpose flour has traces of chlorine dioxide from bleaching therefore its nutritional value is compromised. According to Hartman (2010), organically produced baking flour is highly nutritious. For additional nutritional value and quality texture, commercial manufacturers should use a blend of gluten free whole flour. Corn Syrup got used for mollification. According to Life Extension Foundation (2014), the risks of high corn syrup concentration include complications as high blood pressure, atherosclerosis, obesity and diabetes. High concentration of fructose increase experience of metabolic complications. Vanilla enhances taste and is for inhibition of the sugar quantity used, and is a preservative (Nazzal et al., 2013). Most ingredients when extensively used without regulation can cause health risks to consumers. Too much sugar, protein and cholesterol in the ingredients pose detrimental health risks and must get regulated. Due care is necessary preparation of the butter cake to improve its nutritional incentives. Reviews of the Process Replacement of unprocessed milk is skim milk because of low-fat contents. Another replacement is blended skim milk and butter for retention of soft texture of cake. Substitution of unprocessed milk wards excessive fats. Substitution for refined sucrose is honey. Natural honey contains intact nutrients, vitamins, and antioxidants (Nazzal et al., 2013). Weighing up the Two Yields Flour blend free from gluten increased the gummy nature of the cake. Nutritional benefits of cake with minimal gluten overrides the texture. Gooey cake tastes better with some extent of stickiness. Combination of different starch levels increased nutritional excellence especially protein the cake. Reproduced cake lasted long and maintained sultriness. Unrefined honey was a natural additive. The cake savored syrupy than the original cake. The squashy feel diminished as time progressed, because of low fat. Fat from whole milk accounts squashy nature of the cake. Reproduced cake tasted better because of wholesome ingredients incorporated. Natural elements produce tastier outcomes. Untreated honey supported preservation. The reproduced cake did last similar to original cake. Judgment of Grounding & Broad Argument The recreation cost more than original cake by the incorporation a vegan leaning recipe. The cost of the reproduction cost relatively much more than the original cake. The final product was sentimentally more nutritious and whole. The reproduced cake has healthier qualities over the original cake. Incorporation of ordinary fiber rich ingredients makes it very suitable for individuals sensitive to artificial chemicals used in food production. The cake is a healthier, more fulfilling and nutritious choice. Exhibit 1: Derivative Recipes Used For Composing the Ultimate Reproduction Recipe Gooey Butter Cake Imitation INGREDIENTS: For the Cake: 3 tablespoons unprocessed milk, normal room warmth 2 tablespoons tepid water 1¾ teaspoons desiccated yeast 6 tablespoons unsalted butter, normal room temperature 3 tablespoons granulated sugar 1-teaspoon authentic salt One egg 1¾-cup all-purpose flour For the Topping: 3 tablespoons with 1-teaspoon light corn syrup 2 tablespoons water 2½ teaspoons extracts vanilla 12 tablespoons unsalted butter, normal temperature 1½-cup measures granulated sugar ½-teaspoon genuine salt One egg 1 cup and 3 tablespoons of universal flour Crushed sugar, for smattering DIRECTIONS: 1. Mix warm water, milk in a bowl, incorporate yeast, whip gently to dissolution, allow to sit still for five minutes to foaming. 2. On average speed, cream together sugar, butter and salt to fluffiness for three minutes. Scuff down the sides of the bowls, whisk in the egg. Gradually decrease speed, putting three additions of all-purpose flour, alternating with mixture of milk and scuffing down the bowl sides between every addition. Adjust the speed to medium level, beating the dough to a smooth mass when it pulls off the bowl sides for ten minutes. 3. The dough is pressed into ungreased baking dish measuring, covered with a plastic drape, placed in a warm place, allowed time to rise double fold, for three hours. 4. The dough is preheated to 350 degrees Fahrenheit. Corn syrup and vanilla syrup whisked together in a small bowl for topping. Salt, butter, and sugar are creamed together to fluffiness on medium speed for 7 minutes. The sides of the bowl get scrapped down, the egg is beaten in, speed is reduced to low, and flour added into the three combinations. Alternate the addition of flour and mixture of corn syrup, scuffing down the bowl sides in between every addition. 5. Slump the topping by big spoonfuls onto the risen dough and spread the topping gently using a spatula into a layer that is even and baked for a minimum of 40 or 45 minutes. The cake will rise into a rugged finish with a brown top, maintaining inner sultriness when baking time elapses. The cake is allowed to cool on pan to room temperature before helping. Demonstration 2: Ultimate Recipe Final Recreation Gooey Butter Cake INGREDIENTS: For the Cake: 3 tablespoons of Skim milk whipped with unsalted butter, at standard room warmth 2 tablespoons tepid water 1¾ teaspoons desiccated yeast 6 tablespoons unsalted butter, standard room temperature ¾ cup unprocessed honey 1-teaspoon authentic salt 1 egg 1 ¼-cups navy bean flour 1-cup sorghum flour 1-cup tapioca flour For the Topping: 3 tablespoons light corn syrup 2 tablespoons of water 2½ teaspoons Vanilla extract 12 tablespoons unsalted butter, at normal temperature 1½-cup unprocessed honey ½-teaspoon genuine salt ½-cup tofu scramble 1 cup blend of sorghum, tapioca and navy bean flours Natural honey, for smattering DIRECTIONS: 1. Mix warm water and blend of skim milk and unsalted butter in a bowl, incorporate yeast, whip gently to dissolution, allow to settle five minutes to foaming. 2. On moderate speed, cream natural honey, butter and salt together to fluffiness in three minutes. Scuff bowl sides incorporating tofu scramble. On low speed, incorporate three additions of the mixture of gluten free flour, alternating with the mixture of Skim milk whipped with unsalted and scuffing down the bowl sides in between every addition. Adjust speed to medium level, beating the dough to a smooth mass and that pull off the bowl sides for ten-minute duration. 3. Press dough to an ungreased baking dish covered with a plastic drape, placed in a warm place and left to raise double fold, for three hours. 4. The dough is preheated to 350 degrees Fahrenheit. Corn syrup and vanilla syrup whisked into a bowl for topping. Salt, butter, and sugar creamed together to fluffiness on medium speed for 7 minutes. Bowl sides are scrapped down, and tofu scramble incorporated. Ease speed to low, add gluten free flour, alternating additions of flour and mixture of corn syrup, scuffing down the bowl sides between additions. 5. Slump the topping onto risen dough, spreading it gently into an even layer and baked for 40 or 45 minutes. The butter cake will rise to a rugged brown finish, maintaining an inner squashy form after baking. Demonstration 3: Photos of the Final Cake Production Demonstration 4: Final Gooey Butter Cake Free from Gluten Nutritional Specifics of Gooey Butter cake Ration assortment: 1 (145 g) Fraction for each Steps: 12 Quantity apiece Each Ration Percentage everyday value Overall Fat 622.1 Calories resulting out of Fat 45% Overall Fat 30.2 g 84% Cholesterol 101.2 mg 34% Sodium 490.4 mg 19% Entire carbohydrate 78.2 g 26% Nutritional Fiber 1.2 g 4% Sugars 58 g 200% Protein 6 g 12% Demonstration 5: Details of Ingredients Used Element General Commercial Uses Thought on why the Manufacturer used the ingredient Whole milk Used to act as a solvent, and as a softening agent for the dough To formulate the dough softer and include a little fat to the dough Water Used for yeast activation and as a solvent in fermentation To act as a solvent for general baking purposes Desiccated Yeast A bacteria, that breaks down sugar and starch to release carbon dioxide, water and ethanol Mostly used as a natural leaven For leavening the dough Unsalted butter To add more taste to the final product and act as leavening catalyst Enhancement of taste and softening of the dough Granulated Sugar Generally used for sweetening and as a preservative To enhance sweetness of the final product Authentic Salt Regulation of the growth of yeast and controlling greasiness of baked products To enhance taste and preserve the product Eggs Generally used as an emulsifier For enhancement of emulsification All purpose flour Used generally used for baking purposes Was probably used because of easy availability and cost effectiveness Corn Syrup Generally used as a sweetening additive to baked products and other edible products Enhancing the sweetness of the cake and as a preservative Vanilla extract Used as a preservative and color enhancer in food products Used to enhance color of the cake References Baking, M. S. (2010). TOP 10 TRENDS IN 2010. Baking Management, 14(3), 14. Retrieved from http://search.proquest.com/docview/220851391?accountid=45049 Gooey Butter CakeGooey Butter Cake History and Recipe. (n.d.). Retrieved December 6, 2014, from http://whatscookingamerica.net/History/Cakes/ Hartman, L. R. (2010). Organically correct. Snack Food & Wholesale Bakery, 99(11), 40-44. Retrieved from http://search.proquest.com/docview/854016070?accountid=45049 Harvard health publications; harvard heart letter examines USDAs new food pyramid at its 1-year anniversary. (2006). Biotech Week, , 503. Retrieved from http://search.proquest.com/docview/205799014?accountid=45049 Higginbotham, K. L., Burris, K. P., Zivanovic, S., Davidson, P. M., & Stewart, C. N. (2014). Antimicrobial activity of hibiscus sabdariffa aqueous extracts against escherichia coli O157:H7 and staphylococcus aureus in a microbiological medium and milk of various fat concentrations. Journal of Food Protection, 77(2), 262-8. Retrieved from http://search.proquest.com/docview/1498090256?accountid=45049 Kim, O. (n.d). TAKE A RICH AND GOOEY COFFEE (CAKE) BREAK. Hamilton Spectator, The (ON). Knoblauch, M. (2009). Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt.Booklist, 105(13), 12. Nazzal, D., Batarseh, O., Patzner, J., & Martin, D. R. (2013). Product servicing for lifespan extension and sustainable consumption: An optimization approach. International Journal Of Production Economics, 142(1), 105-114. doi:10.1016/j.ijpe.2012.10.017 Pruska-kdzior, A., Kdzior, Z., Gorcy, M., Pietrowska, K., Przybylska, A., & Spychalska, K. (2008). Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. European Food Research and Technology = Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung.A, 227(5), 1523-1536. doi:http://dx.doi.org/10.1007/s00217-008-0875-1 UNITED STATES OF AMERICA ACTING THROUGH U.S. DEPARTMENT OF AGRICULTURE. (2012). Costa Mesa: Experian Information Solutions, Inc. Retrieved from http://search.proquest.com/docview/1603511118?accountid=45049 Read More