Soft Bundt Cake for Days (with Milk Roux). After discovering this process that keeps cakes soft for a long time, I think I will never abandon it and it will accompany me in many of my leavened and general desserts. Let me briefly explain what we are talking about. We are talking about the water roux, milk roux, and Tong Zhong technique. The names are complicated, but I assure you the technique is really simple and will allow you to get very soft leavened doughs that remain such for a few days. The ingredients are only two, namely water and flour for savory leavened (water roux) and milk and flour for sweet leavened and in this case, the bundt cake. The good thing about this technique is that usually to avoid using too much fat in sweets, butter is replaced with oil, but the bundt cakes become slightly dry inside. By inserting the milk roux or water roux, this does not happen. If you want, you can prepare it the night before you need to make the cake. The percentage of flour and water or flour and milk is 1:5, so if you use, for example, 100 g of flour, you must add 500 g of water or milk. If you prefer, you can replace the milk with water in this recipe it is the same. In general, I prefer milk in desserts.
Other bundt cake recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 423.97 (Kcal)
- Carbohydrates 64.37 (g) of which sugars 28.53 (g)
- Proteins 10.37 (g)
- Fat 15.49 (g) of which saturated 9.31 (g)of which unsaturated 5.87 (g)
- Fibers 1.12 (g)
- Sodium 43.84 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
FOR THE MILK ROUX
- cup whole milk
- 3 tbsps tbsps all-purpose flour
- 3 cups cups all-purpose flour
- 1 cup cup sugar
- 4 eggs (medium)
- cup butter
- cup milk
- 1 tsp vanilla extract
- 1 packet baking powder
Tools
- Electric Whisks
- 1 Bundt Cake Pan
Steps
Start with the milk roux. In a pot, pour the sifted flour.
Gradually add the milk
Put on the stove and stir with the whisk
until it reaches 149°F and takes on a gelatinous consistency.
Put the milk roux on a plate covered with plastic wrap and let it cool completely
In a bowl, pour the eggs.
Add the sugar
Work for a few minutes with the electric whisk
Add the soft butter and blend well with the whisks
Add the cooled milk roux
the vanilla extract
sift the flour and baking powder
Add it to the dough and work with the electric whisk
Gradually add the milk
Continue to work the dough well
and pour it into a greased and floured bundt cake pan
Bake in a preheated static oven at 356°F for 20 minutes, then lower the temperature to 320°F for another 30 minutes. Sprinkle with plenty of icing sugar and serve
Store the bundt cake under a glass dome for 1 week, and you’ll find it very soft and moist inside.
Store the bundt cake under a glass dome for 1 week, and you’ll find it very soft and moist inside.
