Does cake dough needs to rest? You don’t really need to. In fact, you can’t do that, otherwise you could end up ruining your cake.
I decided to list here what are the consequences of doing this and when you can leave the dough resting. So, let’s check it out?
What happens if I leave the cake dough resting?
The biggest villain that prevents the dough from resting is the baking powder. Maybe you forgot to preheat the oven and only called it after you beat the dough, will you be able to handle the preheating time?
Unfortunately not. From the moment you add the yeast, it starts to act on the dough, that is, it starts to grow. However, it does not have enough strength to keep growing and needs heat to develop.
If you leave the dough out of the oven for about 15 minutes, the yeast will have finished its action and when put in the oven it will not grow any more. At the end of it all, your cake will be super heavy and soled. ☹
On the other hand, if you notice that you forgot to preheat the oven, just do not add the yeast. Then take the dough to the refrigerator to ensure that nothing goes wrong. When the oven is ready, add the yeast, stir lightly and you can take it to roast normally. 😉
So, be very careful when preparing and remember: the first things to do before beating the dough is to place the oven to preheat at 180º for at least 15 minutes and leave the pan greased with butter and wheat flour. Doing this has no mistake!
The choice of the type of yeast
Did you know that there is a difference between the yeasts sold in the supermarket? I speak mainly of the two most famous brands: Dr. Oetker and Royal. The Royal brand is the oldest and most used by confectioners.
The main purpose of this yeast is to start fermentation as soon as it is mixed with the other ingredients. This means that the dough cannot wait even a few minutes to go to the oven, otherwise everything can go wrong.
The Dr. Oetker yeast starts its fermentation only after coming in contact with the high temperature. This means that if you forget to preheat the oven, you don’t have to worry. You can let the cake dough rest until it is time to put it in the oven. 😉
To better illustrate what I’m talking about, I’ll leave a video below that explains these differences. Check out!
When is it appropriate to let the dough rest?
As we can see, the traditional cake preparation method does not allow the dough to rest. The only way to ask for a rest time for the dough is to recipe of cake with biological yeast. Have you tried it?
Until some time ago, nobody made cake with biological yeast, precisely for fear of going wrong. Indeed, it requires much more care and attention than traditional recipes and, of course, requires more preparation time.
On the other hand, there are recipes that call for the addition of organic yeast + baking powder. In this case, the cake can go straight to the oven as soon as the mixture is finished. I, in particular, find this method of preparation unnecessary and even wasteful. Make only with biological yeast or chemical yeast.
When preparing the dough with biological yeast, which is usually dry, you need to add a warm liquid, either milk or water. It is this liquid that will activate the development of dry yeast.
If you are going to use fresh yeast, the care is even greater. You should create a kind of play dough and let it rest overnight. Then yes, you can incorporate this yeast naturally developed in the cake dough. Very interesting, isn’t it?
Checklist for the perfect cake!
This checklist I prepared for you who do not want to NEVER make mistakes in cake recipes anymore. It may not seem like it, but you may be missing the order of ingredients or even the temperature of the oven. Follow these steps!
- Place the oven to preheat at 180º for 15 minutes.
- Grease the pan with butter and wheat flour, or sugar, or cocoa powder.
- Sift the dry ingredients to make a fluffy cake.
- Beat eggs, sugar and butter or oil first.
- Gradually add the sifted wheat flour.
- Merge with the addition of milk or water.
- The last ingredients are: baking powder and egg whites, if you use it.
- NEVER open the oven before 30 minutes, otherwise the dough will immediately wither or stop growing.
- DO NOT leave the cake resting in the oven after it is done, as the dough may also wilt.
- DO NOT put the cake to cool on a very cold surface, otherwise it will wilt with thermal shock.
- Wait about 15 to 20 minutes for the cake to cool before unmolding.
EXTRA TIP: it is not recommended to beat the dough for a long time. In fact, the best thing is beat the dough in your hand. Thus, you will not run the risk of solar dough by hitting the blender or mixer too much. 😉
Now you know several tips that can help you a lot in your daily confectionery. Take the opportunity to put everything into practice as soon as possible, as I am sure you will love it! ♥ Share the tips!