An ingredient that produces gas in batters & doughs. It causes the baked good to rise.
Helps the baked product incorporate air Adds flavor
Adds protein which gives the batter elasticity and structure
Gives baked goods structure.
A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.
Adds sweetness Helps turn baked goods brown.
Enhances flavors. Helps slow down chemical reactions.
Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.
Adds lightness and volume to cakes.
Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.
Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.
The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.
Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.
A batter that is liquid enough to be poured
A batter too thick to be poured but will drop in lumps from spoon.
A flour & liquid mixture that is stiff enough to be shaped into a ball with your hands.