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Cream the fat and sugar together until light and fluffy. Beat the eggs into the creamed fat and sugar. Then add the dry ingredients alternately with the liquid.

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Function: Causing expansion of doughs and batters by the release of gases within such mixtures

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Function: Provide structure and texture through the formation of gluten.

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Function: Makes the flavor deep and more complex.

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Function: Acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé.

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Function: Including adding structure, firmness, color, flavor and even leavening.

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Function: Ability to make baked goods tender by impeding the formation of gluten strands.

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Function: Moistness to the texture and improve the mouthfeel of baked products.

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Function: Providing a sweet taste and flavor.

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Function: Contributes to overall flavor. In bread, it controls the fermentation rate of yeast. It has a strengthening effect on the gluten protein in the dough.