Do you really have to 'fold' egg foams? Can't you just mix them?
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- Опубліковано 10 лип 2022
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**ANGEL FOOD CAKE RECIPE**
5 egg whites
1/2 teaspoon cream of tartar (or a squeeze of lemon juice)
3/4 cup (175g) granulated sugar
1/2 cup (60g) flour (cake flour, ideally)
salt
vanilla (or some other extract)
Bake this in a narrow pan - one big loaf pan, or two smaller ones would be good. Line the pan entirely with parchment paper before you start on the batter. Get the oven heating to 350ºF/180ºC.
Put the cream of tartar in the egg whites and beat to stiff peaks. Gradually beat in the sugar until the foam is stiff again. Beat in a pinch of salt and a splash of vanilla. Beat in the flour until the mixture is just homogenous - no longer.
Scrape into the pan and bake until a skewer to the center comes out clean - about an hour, but it'll depend on the dimensions of your pan. Let cool thoroughly before taking it out of the pan and peeling off the parchment paper.
A serrated knife is good for slicing. I like eating it plain, but you could top it with whipped cream, berries, and/or the crème diplomate recipe below.
**CREME DIPLOMAT RECIPE**
4 egg yolks
3/4 cup (150g) granulated sugar
1 tablespoon flour
1/4 cup (30g) cornstarch
3 cups (700mL) milk
2 oz (60g) butter
1 pint (500mL) cream
salt
vanilla
[FYI, some people use gelatin to further thicken this - I think it's great without it]
This will make a pretty big bowl of stuff, but it's tasty AF.
Whisk the egg yolks, sugar, flour, cornstarch, a pinch of salt and a splash of vanilla with just enough of the milk to make a very thick paste - it's easier to whisk lumps out of thick pastes. When you have it pretty smooth, whisk in the rest of the milk. Bring the mixture to a boil, whisking constantly - it'll seem like nothing is happening, and then all of a sudden it'll thicken.
When it's thickened and bubbling, take it off the heat and whisk in the butter. You now have pastry cream. Let it cool completely. While you're waiting, whip the cream. When the pastry cream is cold, whip it into the cream until just homogenous, no longer. You could just eat this like pudding, or dip berries in it, or use it as a spread for the angel food cake, or pour it inside the chocolate soufflé recipe below.
**CHOCOLATE SOUFFLE RECIPE**
3 eggs
2 oz (60g) butter (plus a little more for buttering the ramekins)
4 oz (113g) chocolate bar, as dark as you want it
3 tablespoons (40g) granulated sugar
cream of tartar
salt
vanilla
This will only make two soufflés, but multiply as needed. Start by buttering the inside of two ramekins, and maybe dust the sides with sugar if you're into that. Get the oven heating to 400ºF/200ºC.
Separate the eggs, reserving the yolks. Put a pinch of cream of tartar in with the whites and beat to stiff peaks. Beat in the sugar until you have a stiff meringue.
Heat the chocolate and butter until they just melt smooth. Remove from the heat and whisk in the egg yolks, a pinch of salt and a splash of vanilla. Whisk that into the meringue until just homogenous, no more.
Put the batter into the ramekins, smooth off the tops and do the thumb trick you see in the video at 7:13, I don't know how to describe it here. Bake until they're puffing up a lot but they're still a little jiggly if you tap the ramekins, maybe 15 minutes.
Eat soon after you take them out of the oven - soufflés start falling immediately as they cool. Maybe pierce a hole in the center with your spoon and pour in some of the cremé diplomat recipe above.
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I think part of why folding is recommended is because overmixing definitely IS a concern for a lot of these recipes, and folding simply makes it harder to overmix, or at least keeps the overmixing to a minimum. A couple of extra folds probably isn’t going to ruin your dessert, but a couple of extra seconds of full-speed egg beater action might.
The sentence “this ain’t rocket science, it’s cake” pretty much undoes about a century’s worth of baker’s wisdom, and yet, it proves true time and time again. I don’t fold, I don’t sift, I don’t do a true autolyze rest (only the half-assed kind), I don’t preheat, I melt chocolate in the microwave, and I could go on - and yet I manage to make excellent baked goods, mostly by accident.
me with a goatee is probably saying: "this folding technique isn't far off from what the traditional mixing technique makes but if you want to waste more seconds from your ever decreasing life time then yeah use it. Long live the empire."
He even busted two myths at once, the other one being that you can't beat egg whites in a steel bowl because it would prevent air bubbles from forming
The beatings will continue until volume improves
This channel is truly the spiritual successor to good eats. Using science and experiments to give home cooks practical and scientific knowledge about our cooking.
It might be a matter of guantity. Alot of classical baking pet peeves like sifting and absolutely precise measurements aren't as important in small batches.
Can't believe you've missed on "it's not rocket science, it's a piece of cake"
I think this should be tested again with other recipes. The first one had no oil, so you can just beat it with the mixer. The second one the mixture split and he had to overwork the batter, not to mention that his folding was not really folding. Also, for souffles, the mold should be very clean on the edges for it to rise properly, and the right one way more messed up than the left one. Third recipe is cream. There is (and never was) no need to fold whipped cream, don't know who came up with that. Folding correctly is not hard and you don't have to go to culinary school to learn how to do it
My guess is that folding is a technique that was preached to "idiot-proof" some parts of recipes since there's always gonna be someone to ruin things. I remember in highschool chemistry class doing titrations where you're supposed to drip solutions drop by drop and there was always someone who full sent it
Ive watched some videos of a Japanese pastry chefs doing those Japanese jiggly desserts and she would always say folding is not necessary she would always remind her viewers how shes a professional baker and knows what shes doing cus someone would always attack her about it.
When I used to make a sponge cake almost every week, I tried 'not folding', but I found it hard to avoid over-mixing (I can be absent-minded at times), so I went back to folding. But when I didn't space out, I couldn't tell the difference either.
As a “very schooled (cuisine and) pastry chef” I can say… I absolutely love your content! I learned a lot of myths in culinarily school and in the restaurants I work in. You learn more technique, speed and efficiency as a chef. You can learn more theory and variety as a home cook. It takes time to question these things and test side by side and most chefs don’t have a free minute. Thanks for your content Adam!
The pastry chef of the Culinary institute I went to always maintained this idea. He taught us to just use a whisk slowly and stop once it looks combined. Never folding anything ever again.
i think folding feels more tender and loving which makes you feel like you're putting more care into the food thus making it better
I actually love folding; I think the act is soothing, the texture is so satisfying, and it makes me feel like a real pastry chef.
I always thought the folding thing was a way to ensure novice cooks wouldn't destroy what used to be a lot of hard work beating eggs into stiff peaks by accidentally undoing it, so they were told to fold it to be safe.
"It's easier to whisk lumps out of a paste when it's really thick" is your catch phrase now. I heard it in two videos back to back.
My husband's grandma still considers angel food cake to be a diet dessert. We did a low carb diet a couple years back and we told her ahead of time that we didn't want her to make any dessert when we came to visit because we were doing a low carb diet. She made an angel food cake for dessert and said she made it special for us since we were on a diet.