Creaming Method
One type of product we can make using the creaming method
What are cookies, cakes, tart doughs?
One use for the blending method?
What is muffins, cake, quick breads?
One use for pate a choux dough
What is eclair, cream puff?
One product we can make using the cut in method
Type of fat we use for the creaming method.
What is solid fat? (butter)
The reason we use liquid fats in the blending method.
Liquid fats do not incorporate air
What is dough draping off the paddle and making a "V shape"?
Texture in finished product with LARGE chunks of butter in dough
What is flaky?
Characteristics we look for in the creamed fat and sugar mixture before we add the eggs
What is fluffier and lighter in color?
Type of fat we use for the blending method
What is liquid fat? OR What is oil, melted butter?
How we know pate a choux is done cooking on the stove.
What is the layer of dough on the bottom of the pot (fond)?
OR
What is the dough forming a glossy, smooth ball?
Texture created by smaller pieces of butter in dough
What is mealy?
What we do to fix a broken emulsion.
What is mixing for more time and adding heat?
Leavener used in the blending method
What is chemical leavener (baking soda, powder)?
Why we wait for the liquid to be at a FULL boil before adding flour to pate a choux dough
What is to evenly distribute the fat?
How large pieces of butter create a flaky texture
What is butter turning to steam in the oven?
A mixture of two or more substances that don't normally combine.
What is an emulsion?
Overmixing causes ____________ in muffins
What is tunneling?
Heat and moisture cause starch to absorb water and swell. This traps water which turns to steam in the oven.
What is pre-gelatinization?
The reason vinegar (or buttermilk) helps create a flaky texture
The acid inhibits gluten