Cakes by Maggie A. https://padlet.com/maggie_a_utley/vvpe7nxsplq3 en-us 2017-01-03 14:02:49 UTC 2024-10-02 03:06:03 UTC hello@padlet.com Flour maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145066004 to provide structure and texture through the formation of gluten]]> 2017-01-03 14:09:14 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145066004 Sugar maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145066838 During the mixing process, sugar acts as a tenderizing agent by absorbing water and slowing gluten development. ]]> 2017-01-03 14:12:06 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145066838 Leavening maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145070101  expansion of doughs and batters by the release of gases producing baked products with porous structure]]> 2017-01-03 14:22:24 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145070101 Salt maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145076706 It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity.]]> 2017-01-03 14:45:02 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145076706 Liquid maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145243401 It contributes moistness to the texture and improve the mouthfeel]]> 2017-01-04 13:35:42 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145243401 Fat maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145244324 it creates tenderness and aids in a much more moist product. Also adds structure]]> 2017-01-04 13:39:16 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145244324 Eggs maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145247766 They help create a smoother batter and more stable air bubbles.]]> 2017-01-04 13:52:54 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145247766 Cream of Tartar maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145248849 doesn't throw off the liquid content and it has little flavor of its own]]> 2017-01-04 13:57:12 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145248849 Vanilla Flavoring maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145249307 Vanilla extract adds the sweet flavor of vanilla without having real vanilla beans]]> 2017-01-04 13:58:53 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145249307 Conventional maggie_a_utley https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145257563 1. Cream the fat until it is light & fluffy.
2. Add the sugar gradually & continue creaming until the two are blended into a fluffy mass.
3. Add the egg yolks &beat until well- blended.
4. Sift the dry ingredients- flour, baking powder, salt together.
5. Add the flour mixture alternatively with the liquid ingredients  of milk & flavoring, beginning and ending with the flour.
6. Fold in the beaten egg whites into the mixed batter.]]> 2017-01-04 14:21:40 UTC https://padlet.com/maggie_a_utley/vvpe7nxsplq3/wish/145257563