Ingredients
We often leave this grainy ingredient out because one of our other ingredients comes with this already mixed in for flavor. Hint: it is an essential nutrient and almost everything contains it
What is salt?
The most common temperature to preheat the oven
What is 350 degrees F?
Heavy cream, sugar, vanilla
What is whipped cream?
This ingredient makes bread rise
What is yeast?
This bitter drink is often added to chocolate cakes and sometimes brownies to intensify the flavor of the chocolate. Hint: this ingredient and chocolate both come from beans
What is coffee?
Things to keep in mind when using a hand mixer
Hold the bowl with confidence, keep the mixer level, move around bowl, scrape down the sides?
Flour, yeast, water, salt
What is bread?
An ingredient that will make a cake rise
What is baking powder or baking soda?
Will also accept yeast, or cream of tartar?
This ingredient is delicious on its own and essential when working with other fruits. Adding the sour juice helps intensify the flavor of the other fruit, and adding zest gives baked goods a nice strong flavor.
What is lemon?
use this technique when mixing delicate ingredients with heavier ingredients like egg whites with chocolate or batter.
what is folding?
Butter, vanilla, powdered sugar
What is buttercream frosting?
The type of fat you should use to make something flakey
What is butter
This brown sticky ingredient is removed from raw sugar to make white sugar. Brown sugar is white sugar with a little bit of this ingredient added back in.
What is molasses?
Sort the following ingredients into two bowls: vanilla extract, flour, sugar, baking powder, eggs, butter, milk.
bowl 1: vanilla, eggs, butter, milk
bowl 2: flour, sugar, baking powder
Egg whites, sugar, cream of tartar
What is meringue?
The type of fat you should use to make something moist
What is oil?
This ingredient comes from animal collagen. It is sold in powder or sheets. You dissolve it with water, juice, or another liquid to make something solidify into thicker mixture.
What is gelatine
This general mistake is a common reason for buttercream splitting, french pastries not rising enough, and lumpy batter.
What is ingredients are different temperatures?
Pastry cream combined with whipped cream
What is creme diplomat? (Also accepting creme legere, creme diplomat also contains stabilizer)
You add this to meringue to stabilize the egg whites
What is cream of tartar