Hi there,
I’m not sure if you’re the same person that asked this on Facebook, but I’ll repeat it here. Sour cream has significant acidity that contributes to the rise of a cake. Acids react with leaveners (baking soda/ baking powder) in the batter to make a cake rise properly. Milk does not have this acidity. Also, sour cream is somewhere around 14% fat, which contributes moisture to the cake. Substituting milk really doesn’t work because it has anywhere from 0% (skim milk) to 3% (whole milk) fat content.
If most cake recipes fail for you, I’m wondering what’s going on here :( I wish I could get in the kitchen with you. There are so many intricacies to baking, and the more you do it, the better you get at it. This recipe has a how-to video with it, have you watched it? It covers everything from the best way to measure ingredients for baking, how to mix without over-mixing, how to prepare pans, and tips for knowing when a cake is done. Have you ever taken a cooking class? When I first decided to become a recipe developer, I took a few one-off courses just to learn from the pros exactly how to measure and bake. It might be a worthwhile investment, since it seems like you like to bake?
Anyway, best of luck! And let me know how it goes! I’m happy to answer any more questions you might have!
-Christina
source https://www.dessertfortwo.com/mini-chocolate-cake/#comment-27174434192414251
0 Komentar