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Bechamel is a rich, pale-colored sauce made with milk. ... Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce

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Add the 5 mother sauces of classical French cuisine to your cooking repertoire.

Mason

Julia Child once poignantly said, "Sauces are the glory and splendor of French cooking." With our straightforward and simple How To videos of the five mother sauces of classical French cuisine, you'll be able to experience the glory and splendor Child was referring to in no time.
Before we delve into the five mother sauces, a useful question to ask would be: what is a sauce? In essence, a sauce is a liquid that is thickened. There are a variety of ways in which this can be done, but with regards to the mother sauces, thickening is usually achieved with a roux, emulsion, or reduction.
A roux is a combination of equal parts fat and flour that is cooked together until the flour flavor has disappeared and the desired color is achieved. The fat used is generally butter, but other fats, such as lard or vegetable oil, can be substituted. Roux is a versatile thickening agent and used in three of the five mother sauces.
An emulsion is a mixture of two liquids that are usually unmixable, such as oil and vinegar.
A reduction is the process of thickening a sauce by simmering or boiling to remove moisture.
Now that we have a basic understanding of what defines a sauce and how it is thickened, let's take a look at the five mother sauces.

Béchamel: also known as white sauce, a combination of milk and roux.

Velouté: a combination of stock and roux.

Espagnole: also known as brown sauce, a combination of brown stock and roux and often tomato paste.

Tomato: a combination of tomato sauce and tomato paste.

Hollandaise: a combination butter and egg yolk.

These sauces are the starting point for hundreds of other sauces in French cuisine. Having them in your cooking repertoire will unlock countless culinary possibilities. Watch out for our individual articles on each sauce to come for further information on how to prepare them and what to pair them with.

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The Mother Sauce Series - Stories - Kitchen Stories

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Add the 5 mother sauces of classical French cuisine to your cooking repertoire. Julia Child once poignantly said, "Sauces are the glory and splendor of French cooking." With our straightforward and simple How To videos of the five mother sauces of classical French cuisine, you'll be able to experience the glory and splendor Child was referring to in no time.

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A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping

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Kitchen Tips: How to use a Whisk. Basic cooking techniques and tips

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk

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What is boiling? what is simmering? - Jamie Oliver's Home Cooking Skills

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

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Learn to make a simple roux, the classic base for gravies and sauces.

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a dish consisting of ingredients that have been sautéed.

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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.

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Par-Baking or Blind Baking a Pie Crust - The Aubergine Chef HD

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http://www.theauberginechef.com/basics-videos/blind-baking-a-pie-shell/ Here's one way to par-bake or blind bake your pie shell. This only works if you don't have a decorative or fluted edge but is a great alternative to using baking beans. If you do want to use baking beans, regular dry pinto beans work fine, and you just pour them into the coffee filter.

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work (moistened flour or clay) into dough or paste 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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Fermentation explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter.

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Check out our collection of proven recipes from today's home cooks and discover why Just A Pinch is the go-to recipe site for millions of cooks worldwide!

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a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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This cinnamon coffee cake recipe is moist, buttery, and full of cinnamon flavor. This is the best recipe for cinnamon crumb cake out there!

While I am generally happy to share every recipe that I post, there are some that I am REALLY excited to share- and this is one of them. I'm not a huge breakfast eater, but one thing that I can never resist is coffee cake.

This is also why I rarely ever buy or make it- I can't stay out of it.

I love the general idea behind coffee cake. Someone clearly really wanted to eat some sort of spice or fruit laden cake at 7 AM, but could still hear their mother's voice wheedling at them, "You don't eat cake for breakfast!"
"Hush Mom, this is COFFEE cake. Its totally different. You eat it in the morning with coffee! It's breakfast! Its practically health food."
I'm not going to sit here and lie to anyone and tell you that this cinnamon coffee cake is health food. It is most definitely not. I WILL tell you that it is delicious and came out exactly the way that I had hoped. It has a light, buttery crumb, but yet is still somehow just a little dense. There is a ribbon of cinnamon filling through the middle and it is piled with a cinnamon streusel on top.

It DOES go perfectly with coffee... and ice cream too. Don't worry- I won't tell Mom.

NOTE: after multiple readers telling me that they find the topping to be too heavy on the flour, I am amending the topping to reduce the flour by 1/4 cup and increasing the butter by one tablespoon.

Update (5/6/2016): Alright. As I keep getting comments that say that the batter is too thick and the cake is too dry and the topping has too much flour and its too sweet (and yet simultaneously not sweet enough!), I decided to remake this and test the recipe for the third time. It came out just like it did the first and second times I made it.

This recipe is based off my Blueberry Buckle with Streusel Topping, which is always a major success and I have never faced any complaints. The only thing that I changed was using softened butter in the topping, rather than cold butter, which I have now amended in the recipe ingredients. I'm sitting here and eating a piece of it and wondering why anyone would want this either more or less sweet.

I don't think its dry in any way- in fact the cake is quite moist. Its a butter based cake batter, so its not going to be runny like a boxed cake mix would be. As I state in the instructions, using an offset spatula makes spreading the batter over the filling much easier. I also took pictures at each step, so you can see what everything should look like along the way. These are below the instructions.

Like what you see? Subscribe to Go Go Go Gourmet's weekly newsletter to keep up on what's going on around here. You can also follow me on Facebook, Pinterest and Instagram to see what I'm up to!

What you'll need for this recipe:

Hand mixer - Having a hand mixer really comes in handy for making your recipes. Be sure to grab this Hand Mixer to get your recipes made right!

Mixing bowl - These bowls are perfect for mixing up any recipe and even come in three different sizes. Get your 3-Piece Glass Mixing Bowl Set here.

Food processor - I recommend using a food processor to make your toppings required in this recipe. This Food Processor should do the trick and even has dishwasher safe parts!

Baking pan - This 9 by 9 Inch Covered Pan is great for any kind of baking. You'll get some great use out of it!

If you Like This Cinnamon Streusel Coffee Cake, you'll also like:

Cinnamon Crumb Coffee Cake

Related

Filed Under: Tagged With: Baking, Breakfast Breakfast & Brunch, Cake, On-hand

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Cinnamon Coffee Cake with Streusel Crumb Topping * Go Go Go Gourmet

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This cinnamon coffee cake recipe is moist, buttery, and full of cinnamon flavor. This is the best recipe for cinnamon crumb cake out there! While I am generally happy to share every recipe that I post, there are some that I am REALLY excited to share- and this is one of them.

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Folding is usually executed with a rubber spatula for liquid and dry ingredients.

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How to Fold Ingredients - Good. Food. Stories.

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Good. Food. Stories. shows you how to fold ingredients, like beaten egg whites, into a batter. With this technique, you'll have light and fluffy dishes without fail.

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Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients

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Escoffier Online International Culinary Academy

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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.

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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.

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any specialized spoon used to serve food.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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Molded cookies and designing with chocolate chips M&M and cashew nuts.

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an acid—specifically, tartaric acid.

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Drop cookies are the ones you drop the dough from a spoon or a disher.

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares

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Martha Stewart bakes Congo Bar cookies, using chopped chocolate instead of chocolate chips.

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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? - Instant Egghead #44

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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.

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work (butter, typically with sugar) to form a smooth soft paste.

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"Creaming" butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.