https://padlet.com/cpizzuto/c2110dcv9h4s en-us 2017-11-08 16:27:00 UTC 2017-11-16 16:45:36 UTC hello@padlet.com cpizzuto https://padlet.com/cpizzuto/c2110dcv9h4s/wish/204906317 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.]]> 2017-11-08 16:31:48 UTC https://padlet.com/cpizzuto/c2110dcv9h4s/wish/204906317 cpizzuto https://padlet.com/cpizzuto/c2110dcv9h4s/wish/205269120 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.

]]> 2017-11-09 14:05:51 UTC https://padlet.com/cpizzuto/c2110dcv9h4s/wish/205269120 https://padlet.com/cpizzuto/c2110dcv9h4s/wish/207767377 Butter-Pecan Bars. These candy-like bar cookies have a brown sugar crust and a filling of brown sugar, butter and chopped pecans. Sprinkle with chocolate pieces immediately after baking.]]> 2017-11-16 16:44:31 UTC https://padlet.com/cpizzuto/c2110dcv9h4s/wish/207767377