The Creaming Method
Ingredients: Room-temperature
Fat: Solidified
Products: Cakes, Cookies, Quick Breads, Bars
The creaming method comes from classic European baking, where butter, sugar, and eggs were blended by hand to create tender cakes and cookies. This foundational technique laid the groundwork for modern baking science. By beating fat and sugar together, bakers learned to incorporate air into the batter, giving baked goods lift, lightness, and a fine crumb.
Creaming Method
Learning Objectives
In this section, you will learn the importance of the mixing order, ingredient behavior, and how to evaluate the final product.
Learn the Creaming Method
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