How a batch of cakes was born at 43 Factory Coffee Roaster
– TASTE THE ORIGIN –
Stepping into the workshop, you will see the aroma of coffee and Sourdough and Pastry cakes at 43 Factory Coffee Roaster. Crispy outside, soft inside is not only full of natural flavor but also nutritious. How can the workers of the workshop create such an attractive cake? Let’s find out with b!
Menu 43 Factory Coffee Roaster has a variety of cakes
Not only providing Da Thanh famous specialty coffee, 43 Factory Coffee Roaster menu also owns cakes made from delicious and healthy ingredients.
Natural yeast standard bread
The first is the factory’s trio of Sourdough Regular, Sourdough Multigrain, Sourdough Whole Wheat bread. They are all made from natural yeast and bacteria present in the dough. In particular, the factory only uses yeasts available in nature, not industrial yeasts. The process of dough incubation and baking usually takes up to 1 day to ensure favorable and standard production of beneficial bacteria in yeast. Therefore, the bread at 43 Factory Coffee Roaster will have a characteristic mild sour taste of naturally produced lactic acid, which is very beneficial for the body. Not only that, each type of Sourdough has different ingredients that create its own distinct flavors.
The Sourdough Whole Wheat bread at 43 Factory Coffee Roaster uses hand-kneaded whole wheat flour. The cake crust thanks to the pure flour layer becomes thick and crispy. The inside of the cake is fermented slowly, so the beneficial bacteria in the dough grow strongly, which is good for health. Sourdough Multigrain uses fresh yeast and grains rich in good fats such as barley, wheat, oats, millet, etc. The baker of the factory has to work hard to fold, knead, pull the circulation until until ingredients blend together. When the ingredients are mixed into one, it will rest for many hours to expand, increase mineral fiber and break down proteins and gluten that cause indigestion. The baked cake will have a slight fatty smell of nutritious seeds mixed with the characteristic flavor of sourdough yeast. This flavor makes Multigrain easy to eat and is loved by many diners. Unlike the two types above, Sourdough Regular only needs flour, water, yeast, and salt, but it takes longer to brew. It needs to be incubated for 12-16 hours for the lactic acid and acetic acid to reach the most suitable levels. This makes the Regular cake retain its softness and taste.
Pastry is sweet
In addition to the three types of Sourdough bread, the bakery kitchen at 43 Factory Coffee Roaster also features famous pastries in European culinary culture. The variety of flavors and quality ingredients make any cake at the factory rich in nutrition. You can freely choose from a variety of cookies such as arabica biscuits, canele, and canele. Arabica madeleines has a strong buttery, golden aroma. Sourdough cinnamon roll with the aroma of cheese, cinnamon sugar. Sourdough croissant, banana, brownie are delicious with the right taste of banana, cocoa and chocolate.
How a batch of cakes was born at 43 Factory Coffee Roaster
There are regular customers of the factory who say that they just look forward to going to work in the morning to stop by the factory to order cakes. The batches of 43 Factory Coffee Roaster have natural flavors, once eaten, they will be remembered forever. Containing such a special taste is the dedication and feat in the process of creating it.
Selection of raw materials to ensure quality
Each type of cake will have many different ingredients and all are quality-first. For sourdough cakes is always natural yeast and protein-rich flour 13 with high nutritional value. Depending on the recipe of each type, the ingredients can be reduced differently such as whole wheat flour, cereal grains, honey, raisins, … but all are carefully selected for origin, food safety and hygiene. For pastries, the ingredients of eggs, butter, milk, bananas, cocoa or chocolate are always guaranteed to be fresh so that the finished product can be wrapped up deliciously.
The process of creating cakes is meticulously natural fermentation
In order for the batch of cakes to be beautiful and round, the workers at 43 Factory Coffee Roaster must weigh, measure and calculate the time carefully. Skilled for months of tempered and tested to draw out their own secrets for each type:
Sourdough always needs to mix the dough first. Each type of Sourdough will have different proportions of ingredients, requiring the maker to be precise in each gram. The process of mixing the dough is also flexible by the experienced masters of the workshop according to the requirements of each cake taste. Sourdough Banana, brownie when finished mixing can be shaped and then baked. However, some other types such as Sourdough croissant, Regular, Multigrain, Whole Wheat,… will continue to be stuffed, rolled, rolled by hands until the ingredients blend into one, then shape and then incubated.
The annealing process also requires a lot of time. There are cakes that must be fermented up to 2 times so that the cake can bloom evenly, beautiful and full of nutrients. The first time is the Fermentation phase that needs to reach all five steps from Mix Well, Stretch and fold, Pre – shape, Final – shape to Chill or Retard. Each step requires the worker’s absolute attention like the Mix Uwell step, which must be mixed and kneaded until it is reached, then moved to Stretch and fold and fold many times to create a gluten network for the dough to develop. The Pre – shape, Final – shape steps need to divide the dough and shape it properly so that when the cake is put in the fridge, the yeast can grow smoothly. At the end of the Fermentation phase, the yeast must go through the second stage of Final Proof. It must be incubated until the amount of endogenous acid produced by the beneficial bacteria reaches a certain level and the gluten becomes tough and elastic, then it’s time to bake them. When asked for the secret, the 43 Factory Coffee Roaster baker revealed that you must use a special pot to bake to stand in shape, full, and expand to the maximum, otherwise the loaf will be thick, hard and sticky. In order to have the same batch of cakes as a mother, from the first to the last stage, all must be consistent, neat, not to be neglected even for a moment.
>>If you are interested in this cake, you can explore more >>> Sourdough yeast bread recipe and details
Arabica biscuits, canele, madeleines are somewhat simpler. However, in order for the cake to be perfectly fresh, it still needs professional techniques to beat each layer of eggs and sugar until soft and turn light yellow. Moreover, in order for the cake to show just the right aroma, it is necessary to align the amount of flour, butter, milk, … and other ingredients correctly. Then when the ingredients are ready, divide them up and mix them all together. This blending stage with each type will have different techniques. The Canele will need to stir under a bowl of ice to thicken them. Then take the mold and spread some butter, put this mixture in it, put them in the oven and wait for the new batch to be completed.
Freshly released batch of cakes give crispy aroma to dear customers
When the chimp of the oven turns on, it’s time to receive great results. When it has just finished baking, the smoke still lingering on the cake layer has a greater charm than ever. Just looking at it makes me feel happy if I can take a bite of a freshly baked cake. You try to think if the delicious cake is right in front of your eyes, who can resist.
A batch of enthusiastic cakes from a craftsman with enough love, experience, and experience, do you want to try this? Come to 43 Factory Coffee Roaster to experience it!
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