Baking terms, Jonathan. by Jonathan Carr

Kneading

jonathancarr5 — 2025-07-02 18:55:42 UTC

Kneading is working with dough to create gluten, a protein that is tasty. It is abundant in breads and involves beating, punching, flipping, etc.

Fold

jonathancarr5 — 2025-07-02 18:58:27 UTC

In baking, folding means mixing two components in a gentle way. Generally, a thicker and lighter thing and it keeps the air.

Whip

jonathancarr5 — 2025-07-02 19:01:32 UTC

Whipping means to mix a liquid like thing to give it air. Generally in whip cream, it is mixing fast at a angle to give it air.

Dust

jonathancarr5 — 2025-07-02 19:06:03 UTC

To dust means to get a powder ingrediant and use it so that whatever you are working with does not stick. You only need a little bit and flour is commonly used.

Cut in

jonathancarr5 — 2025-07-02 19:08:34 UTC

The process of using fat into dry ingredients to emulsify it. For example, brownies. Fats can be oils, butters, etc.

Biga

jonathancarr5 — 2025-07-02 19:12:11 UTC

Commonly used in Italian baking, Briga is a pre-ferment dough that lacks moisture and develops flavour.

Chiffon cake

jonathancarr5 — 2025-07-02 19:14:16 UTC

Chiffon cake is a fluffy yummy cake. To make it, you need to mix the egg yolks separately and fold it into the mixture to achieve a fluffy texture.

Regular cake

jonathancarr5 — 2025-07-02 19:23:10 UTC

In regular cake, more fat is used and generally it cant be added at once. For example, unlike cheese bread or whole wheat bread where you can just add it, in regular cake such as brownies you need to separately mix certain things.

One bowl mixing

jonathancarr5 — 2025-07-02 19:27:45 UTC

Everything is dumped in one bowl, known for speed and dense breads such as banana bread and chocolate chip banana bread.

Two stage method

jonathancarr5 — 2025-07-02 19:29:48 UTC

wet ingrediants are added to dry ingredients in set stages. This is common in brownies and cookies.

Short cakes

jonathancarr5 — 2025-07-02 19:33:37 UTC

The eggs get beaton extra cooking time is less. The point is for the cake to be small, dense, and soft. Often use a electric mixer and sifting.

Lean dough

jonathancarr5 — 2025-07-02 19:35:19 UTC

less sugar and fats are added in these, for example pizzas or bagguate. They are more plain and have earthy taste.

Rolled in dough

jonathancarr5 — 2025-07-02 19:38:33 UTC

rolled in dough is when dough is streched out and folded into layers in a cylindor shape. It is often used in cinnamon roles and croissonts.

Quik bread

jonathancarr5 — 2025-07-02 19:41:34 UTC

In quik bread, you have to pour wet ingrediants into dry and softly steer. Also called the muffin method, it is common in buscuits and plain bread.

Yeast bread

jonathancarr5 — 2025-07-02 19:45:29 UTC

Yeast bread is bread made by yeast. For yeast, you need to mix it with lukewarm water and stir, let it sit for 5 minutes. Common in bread and cinnamon buns.

pour batter

jonathancarr5 — 2025-07-02 19:47:48 UTC

Pour batter is when you directly pour it into the pan. For this, the batter has to be runny and uses extra liquid kinda like pancakes or chocalate chip pancakes.

drop batter

jonathancarr5 — 2025-07-02 19:50:29 UTC

Drop batter is a batter that keeps it shape when dropped. To make it, it has to be thicker so genneraly more mixing for gluten. Muffins and cookis are common examples.

Biscuit method

jonathancarr5 — 2025-07-02 19:53:03 UTC

To mix this, you need to add cold flower with regular flower creating a flaky texture and it can be used in croissants or biscuits.

muffin method

jonathancarr5 — 2025-07-02 19:58:59 UTC

This is when adding the wet to try ingrediants, u mix until just moist so not super much. This creates a tender texture and common in muffins alongside waffles.

Creaming method

jonathancarr5 — 2025-07-02 21:03:52 UTC

blending butter and sugar creating air pockets. for example, certain crepe recipes and cracoutes

Reverse creaming method

jonathancarr5 — 2025-07-02 21:07:13 UTC

Reverse creaming is only adding butter instead of sugar and when sugar is added i is later alongside the eggs to give a velvety scrumptious product. For exmple velvet cake or carrot cake.

Leavened vs unleaven bread

jonathancarr5 — 2025-07-02 21:10:09 UTC

Leavened bread is rolled by hand and worked with generally a thicker dough and common in breads and biscuits while unleavend bread is less dense and an example of this is pancakes and certain cakes.