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The sour cream cake was also light in texture and at the same time moist. This cake, like the buttermilk had a lovely flavor that was brought about by the subtle sour acid notes in the sour cream. Acidity and fat derived from liquids can have a great impact on the outcome of a cake.

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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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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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échamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces.

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a mixture of fat (especially butter) and flour used in making sauces.

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fried quickly in a little hot fat.

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Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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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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massage or squeeze with the hands.

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A pastry blender is a kitchen tool used to mix a hard (solid) 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 (known as "cutting in").

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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Streusel. 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.

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Cooking Tips & Basics : How to Make Streusel Topping

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Making streusel topping can be done when cooking many different types of cakes, muffins and pies. Get started with the right ingredients and tips from a professional chef in this free video about making streusel topping. Expert: Susan Walker Bio: Sue Walker owns her own freelance cooking business.

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Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the cookie sheet. Repeat the process with the remaining dough.

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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one that dishes; especially :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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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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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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Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In cooking it is known as cream of tartar.

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Cream of Tartar – Substitute, Uses, Health Benefits

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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.

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

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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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Creaming method. 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.