# data[].attributes.body
A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.

# data[].attributes.body
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food

# data[].attributes.body
The biscuit method is a method for making quick breads such as scones.  The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

# data[].attributes.body
: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.

# data[].attributes.attachment_link.description
Comparison of the 5-cut method and a dial indicator method for squaring a sled fence. http://www.garagewoodworks.com/

# data[].attributes.headline
The Function of Sour Cream in a Baked Good

# data[].attributes.subject
The Function of Sour Cream in a Baked Good

# data[].attributes.body
The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with bakingsoda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

# data[].attributes.attachment_link.title
Sour cream, imitation, cultured Nutrition Facts & Calories

# data[].attributes.attachment_link.description
Nutrition facts and Information for Sour cream, imitation, cultured

# data[].attributes.body
In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

# data[].attributes.attachment_link.readable_text
You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Yes, you read that right. This is a recipe for streusel. Just streusel. Only streusel.

I know it may sound a bit strange to devote a whole post to crumb topping, but the thing is, I just recently realized just how often I find myself referring back to this simple formula.

Here is what I like about it:

1. It's easy. It all happens in one bowl (or pot, as it were). No big clunky food processor with tons of pieces to wash. You don't even have to get your hands dirty!

2. You don't have to bake it. You can- but if you want to put it on a no-bake type situation, or an already baked type situation, just stir it over medium-low heat for a minute or two, to cook out the raw flour taste.

3. It's versatile. I use this buttery crumble topping on everything from muffins and breads, to fruit crisps and pies, even donuts!

4. It's customize-able. Putting this on a berry dessert? Sub out the cinnamon for citrus zest. Want something a little lighter and more subtle? Use white sugar instead of brown. Want to add some substance? Try adding oats, chia seeds, and/or nuts. My hubby and kids love when I add walnuts or pecans to this. They give it some added crunch and a toasty flavor that's just so warm and homey.

** WATCH THIS QUICK VIDEO TO SEE HOW IT'S DONE! **

It's all as easy as melting a bit of butter and adding flour, sugar, and salt. Throw in some cinnamon too! You can go with as much or as little as you like. When I'm making something like pumpkin bread or apple pie, I'll add a lot of cinnamon- two whole teaspoons. This time, I chose to keep it a little more subtle with just one.

Toss it all together with a fork until the ingredients are evenly dispersed. I like when there's an even mix of big, boulder-like hunks and smaller, finer crumbs.

Basic Streusel Recipe

by Allie {Baking A Moment}

Big fan of anything with streusel? Here are some more ideas for how to use this recipe:

I think you'll find yourself looking to this recipe again and again. It's just so great on so many things. If you end up trying it, I'd love to see how you choose to use it! Shoot me an Instagram pic! You can tag me with @bakingamoment 😉

# data[].attributes.attachment_link.description
You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

# data[].attributes.body
To fold, the lighter mixture, such as beaten egg whites, is placed on top of the heavier one, such as batter, in a large bowl. Starting at the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side.

# data[].attributes.attachment_link.description
The basic method of folding as detailed in Marie Kondo's bestselling books - The Life-Changing Magic of Tidying and Spark Joy. Spark Joy: https://www.amazon.co.uk/Spark-Joy-Illustrated-Japanese-Tidying/dp/1785041029 The Life-Changing Magic of Tidying: https://www.amazon.co.uk/Life-Changing-Magic-Tidying-effective-clutter/dp/0091955106/

# data[].attributes.attachment_link.provider_name
Escoffier Online International Culinary Academy

# data[].attributes.attachment_link.readable_text
Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish. One such baking process is the one used to create muffins. Here's some insight to the muffin method:

Why you should use it
You may have made muffins in the past that came out of the oven looking and smelling amazing. However, when you bit into them, there were all sorts of air pockets known as tunnels. These are the result of not using the right method. Muffins are known for their density. Tunnels are fine in cakes, as those are meant to be light and fluffy.

Basic principles
The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. Use a spatula to combine the ingredients. The mixture does not have to be lump-free. If you use a mixer or stir too much, the gluten in the flour develops, creating those tunnels during the baking process.

Using the method
As the name suggests, the muffin method is great for that tasty treat. However, you can use it to create other baked goods as well. The muffin method works best for quick breads, which are traditionally dense. Banana, zucchini and pumpkin bread are perfect examples of items that will benefit from using the method. Note that the key ingredients in these breads (banana, zucchini and pumpkin) should be included in the wet ingredients.

When your mixture is made, pour it into a bread pan instead of a muffin tin. The baking temperature and time will be different with a bread tin. Basically, the temperature will be lower and the cook time longer as the heat has to get through to the center of the mixture.

Saving time
The muffin method of baking is also nice because you can make the batter ahead of time. Mix the wet ingredients in one bowl and the dry in another the night before cooking. Place the wet bowl in the refrigerator and the dry bowl - covered - on the counter. Combine the two and place them in the oven the next day.

Subscribe to our blog and stay up to date with industry news and the newest cooking trends!

# data[].attributes.attachment_link.description
Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish.

# data[].attributes.body
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In

# data[].attributes.attachment_link.title
Cream of Tartar – Substitute, Uses, Health Benefits

# data[].attributes.attachment_link.description
In this video, you will learn about the health benefits, medicinal uses, and with what to substitute cream of tartar (better known as potassium hydrogen tartrate). Uses Cream of tartar, that is actually a byproduct of the winemaking process, is an acidic powder that is typically used in baking to stabilize creams and eggs, as well as adding volume and thickness to the final product.

# data[].attributes.body
the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix

# data[].attributes.body
Quick bread is any bread leavened with leavening agents other than yeast or eggs.

# data[].attributes.body
Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.

# data[].attributes.body
The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles.

# data[].attributes.body
In common usage, a scoop is any specialized spoon used to serve food

# data[].attributes.body
Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

# data[].attributes.attachment_link.description
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning.

# data[].attributes.body
Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

# data[].attributes.attachment_link.description
Quick and easy sugar cookies! Terrific plain or with candies in them. This recipe uses basic ingredients you probably already have.

# data[].attributes.body
A type of cookie made by baking batter in a sheet pan, then cutting into bars or squares.

# data[].attributes.attachment_link.description
Martha Stewart bakes Congo Bar cookies, using chopped chocolate instead of chocolate chips.

# data[].attributes.body
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

# data[].attributes.attachment_link.title
Why the Maillard Reaction Makes Everything Delicious