Professional Baking Chapter 10

A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.

A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.

A batter that is too thick to pour but will drop from a spoon in lumps.

A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients.

A batter that is liquid enough to pour.

A condition of muffin products characterized by large, elongated holes; caused by overmixing.