Function of ingredients by Kaylie Messier https://padlet.com/kaylie_messier661/no944t9p0pfp en-us 2017-01-12 16:32:20 UTC 2026-03-21 11:13:21 UTC hello@padlet.com Flour kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146837933  provide structure and texture through the formation of gluten.]]> 2017-01-12 16:34:21 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146837933 Sugar kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146838735 in a batter or dough snatches water away from proteins and starches, which helps control the amount of structure-building they can do.]]> 2017-01-12 16:36:40 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146838735 leavening kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146838878 substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure]]> 2017-01-12 16:37:07 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146838878 Salt kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839019  It contributes to overall flavor]]> 2017-01-12 16:37:32 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839019 Liquid kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839063 are necessary in baked goods for hydrating protein, starch and leavening agents]]> 2017-01-12 16:37:38 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839063 Fat kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839183 make baked goods tender by impeding the formation of gluten strands.]]> 2017-01-12 16:37:57 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839183 Eggs kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839247 including adding structure, firmness, color, flavor and even leavening.]]> 2017-01-12 16:38:10 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839247 Cream of Tartar kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839366 is good for this as it is dry so it doesn't throw off the liquid content and it has little flavor of its own. It is a weak acid. It purpose is to react with the baking soda for leavening]]> 2017-01-12 16:38:28 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839366 Vanilla/flavoring kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839425 To add flavor ]]> 2017-01-12 16:38:37 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146839425 Standard mixing method kaylie_messier661 https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146944074 Step 1- Cream the solid fat and the sugar until the mixture is light and fluffy.
Step 2- Beat eggs into the mixture thoroughly, usually one at a time.
Step 3- Sift dry ingredients together.
Step 4- Mix all liquids together.
Step 5- Add the dry ingredients to the creamed ingredients alternately with the liquid. Begin and end with the dry ingredients. After each addition, beat the batter just enough to mix the ingredients.]]> 2017-01-12 22:53:27 UTC https://padlet.com/kaylie_messier661/no944t9p0pfp/wish/146944074