13 questions
An ingredient that produces gas in batters & doughs. It causes the baked good to rise.
Leavening Agent
Eggs
Fat
Gluten
Helps the baked product incorporate air Adds flavor
Adds protein which gives the batter elasticity and structure
Eggs
Salt
Sugar
Fat
Gives baked goods structure.
Flour
Sugar
Salt
Leavening Agents
A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.
Gluten
Baking Powder
Flax Seed
Sea Salt
Adds sweetness Helps turn baked goods brown.
Sugar
Salt
Egg
Flour
Enhances flavors. Helps slow down chemical reactions.
Salt
Sugar
Flour
Egg
Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.
Adds lightness and volume to cakes.
Creaming
Sifting
Folding In
Whipping
Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.
Sifting
Whipping
Folding In
Creaming
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.
Whipping
Folding In
Creaming
Sifting
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.
Folding In
Creaming
Whipping
Sifting
A batter that is liquid enough to be poured
Pour Batter
Drop Batter
Dough
A batter too thick to be poured but will drop in lumps from spoon.
Drop Batter
Pour Batter
Dough
A flour & liquid mixture that is stiff enough to be shaped into a ball with your hands.
Dough
Drop Batter
Pour Batter