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Step 1 : creaming fat and sugar.

Step 2: add egg

Step 3: mixing wet and dry alternately.

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adds flavor

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acid used to stabilize meringue , to leaven

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dissolve sugar, salt and soda and acid in baking powder.

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it creates the structure for the bread

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increases the quick breads in Sweetness, it Decreases uptake of water by flour which interferes with gluten development and Serves as means of incorporating air into fat

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provides Means of incorporating air (beaten) and Protein and that contributes to elasticity to batter

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they tenderize the product, Limits ease of gluten development, Lubricates gluten strands that are already formed

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it Improves taste and Influences rate and degree of hydration of flour

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helps bread puff and rise up, create steam, co2, air