# data[].attributes.body
a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

# data[].attributes.body
the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix

# data[].attributes.body
a rich white sauce made with milk infused with herbs and other flavorings.

# data[].attributes.body
To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat.

# data[].attributes.body
(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

# data[].attributes.body
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.

# data[].attributes.body
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. Mostwhisks consist of a long, narrow handle with a series of wire loops joined at the end.

# data[].attributes.body
a mixture of fat (especially butter) and flour used in making sauces.

# data[].attributes.body
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.

# data[].attributes.body
the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient.