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cut (food or other matter) into small cubes.

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snicker doodles and peanut butter cookies are examples of molded cookies.

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Fried quickly in a little hot fat.

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a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

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massage or squeeze with the hands.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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A kitchen tool used to mix a hard (solid) fat into flour in order to make pastries.

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A cooking utensil used to spread butter, oil or glaze on food.

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The dry ingredients and the wet ingredients are mixed together separately before being combined. The fat, which is almost always a solid fat, is rubbed into the dry goods before the main mixing event begins.

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working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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The function of sour cream in a baked good

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The function of sour cream in a baked good

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When it is mixed with an acidic ingredient and then comes in contact with liquid ingredients, a chemical reaction occurs. The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter

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In baking and pastry making, struesel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes

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is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).

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a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder).

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an object like a an ice-cream scoop.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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What is the Maillard Reaction?

The Maillard reaction, often referred to as browning, occurs when proteins undergo a chemical reaction with reducing sugars upon applied heat. More specifically, proteins, peptides and the free amino groups of amino acids react with free reducing sugars to produce desirable flavors, aroma, and crust coloring in many baked goods such as bread, rolls, crackers, cakes, biscuits and any other baked item possible of producing a crust.

Lactose, Maltose, Fructose, and Glucose are the common reducing sugars found in breads. Flour contains most of the free amino acids such as lysine, alanine, cystine and proline. The reducing sugars and amino acids react together in three distinct stages to complete the Maillard reaction. The initial stage is undetectably colorless on crust and enables the sugars as well as the amino acids to condensate. Moving into the intermediate stage which ranges from colorless to light yellow crust, the sugars dehydrate and become fragments, at the meantime the amino acids begin to degrade as well. The final stage is where the most color is produced and exhibited as golden brown on the crust of the baked item. Polymerization of Aldehyde-amine compounds and formation of heterocyclic nitrogen compounds occur in the last stage. Once each stage has passed, the Maillard reaction is complete and many aromatic and flavor compounds are produced yielding a high quality baked good that exhibits positive final product attributes such as crust color, crumb grain, volume, and mouth feel.

The Maillard reaction can occur at room temperature around 20-25 ℃ (68-77 ℉) in the presence of oxygen. When the temperature is over 30℃ (80 ℉), the reaction rate starts to increase. With every 10 ℃ (50 ℉) difference, the reaction rate would increase at least 3 times. Over the temperature of 80 ℃ (176 ℉), the reaction rate will be consistent and unaffected by temperature or oxygen level.

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The golden brown color of all baked goods are caused by the maillard reaction Maillard Reaction Also Known As: Browning. What is the Maillard Reaction? The Maillard reaction, often referred to as browning, occurs when proteins undergo a chemical reaction with reducing sugars upon applied heat.

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Caramelization 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

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Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.