https://padlet.com/234841/uhrfjeq6lfh en-us 2017-11-08 14:13:30 UTC 2025-12-11 18:22:24 UTC hello@padlet.com 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/204815044 The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles.]]> 2017-11-08 14:19:40 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/204815044 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/207205526 The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-15 14:31:37 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/207205526 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/207206639 A type of cookie made by baking batter in a sheet pan, then cutting into bars or squares.]]> 2017-11-15 14:33:26 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/207206639 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/207208027 Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.]]> 2017-11-15 14:35:27 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/207208027 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/207208655 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.]]> 2017-11-15 14:36:24 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/207208655 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214117090 In common usage, a scoop is any specialized spoon used to serve food]]> 2017-12-07 14:18:05 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214117090 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214118842 Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.]]> 2017-12-07 14:20:49 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214118842 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214122358 Quick bread is any bread leavened with leavening agents other than yeast or eggs.]]> 2017-12-07 14:26:16 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214122358 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214128441 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 ]]> 2017-12-07 14:36:04 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214128441 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214878528 Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In]]> 2017-12-11 01:45:13 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214878528 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214878659 2017-12-11 01:46:35 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214878659 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214878817 To fold, the lighter mixture, such as beaten egg whites, is placed on top of the heavier one, such as batter, in a large bowl. Starting at the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side.]]> 2017-12-11 01:48:32 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214878817 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214878895 In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.]]> 2017-12-11 01:49:37 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214878895 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214879020 The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with bakingsoda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.]]> 2017-12-11 01:50:49 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214879020 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214879137 : 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.]]> 2017-12-11 01:52:13 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214879137 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214879213 The biscuit method is a method for making quick breads such as scones.  The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.]]> 2017-12-11 01:53:15 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214879213 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214879284 A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food]]> 2017-12-11 01:54:14 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214879284 234841 https://padlet.com/234841/uhrfjeq6lfh/wish/214879432 A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.]]> 2017-12-11 01:55:38 UTC https://padlet.com/234841/uhrfjeq6lfh/wish/214879432