Angel Food Cake #CakesAndDecors

Angel Food Cake


Ingredients:

1 ¼ cups all-purpose flour
1 ½ cups, sugar
1 ½ cups egg whites (about 12 to 15 egg whites)
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp vanilla or ½ tsp almond extract

Procedures:

1) Mix flour and ½ cup sugar in small bowl. Set aside.

2) Place egg whites in mixer bowl. Attach bowl and wire whip to mixer.

3) Gradually turn to speed 6 and whip until egg whites are frothy, 30 to 60 seconds.

4) Add cream of tartar, salt and vanilla. Turn to speed 8 and whip until whites are almost stiff but not dry, 2 to 2 ½ minutes. Turn to speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, ¼ at a time, over egg whites. Fold in gently with spatula, just until blended.

5) Pour batter into ungreased 10-inch tube pan. With knife, gently cut through batter to break up large air bubbles. Bake at 375F until crust is golden brown and cracks are very dry, about 35 minutes. Immediately invert cake pan onto funnel or soft drink bottle. Cool completely. Remove from pan.

6) Yield 16 servings.

Bread Making Tips: KitchenAid Stand Mixer #CakesAndDecors

Bread Making Tips

Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. We recommend you start with an easy recipe. Like Basic White Bread until you become accustomed to making bread with stand mixer.

Tips for Mixing and Kneading:

1) Always use the dough hook to mix and knead yeast doughs.

2) Never exceed speed 2 when using the dough hook.

3) Never use recipes calling for more than 8 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 4.5-quart tilt-head mixer.

4) Never use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer.

5) Most bread recipes give a range for the amount of flour to use. When the dough clings to the hook and cleans the sides of the bowl, enough flour has been added. If the dough is sticky or the humidity is high, slowly add more flour (about ½ cup at a time), but never exceed the recommended flour capacity. Knead after each addition until the flour is completely worked into the dough. If too much flour is added, a dry loaf will result.

6) Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished.

7) Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible.

8) Use a candy or other kitchen thermometer to assure that liquids are at the temperature specified in the recipe. Liquids at higher temperature can kill the yeast, while liquids at lower temperatures will retard yeast growth.

9) Warm all ingredients to room temperature to insure the proper rising of dough. If the yeast is to be dissolved in the bowl, always warm the bowl first by rinsing with warm water to prevent cooling of liquids.