Mixing methods

Question 1

1. Q: What is the creaming method used for?

Answer 1

A: Cakes, cookies, and cupcakes.

Question 2

2. Q: How do you do the creaming method?

Answer 2

A: Beat softened fat and sugar until fluffy, then add eggs and dry ingredients.

Question 3

3. Q: What is the muffin p and qb method used for? + how do do method?

what and want tg and then?

Answer 3

: Muffins, pancakes, and quick breads.
A: Mix wet and dry ingredients separately, then gently combine.

Question 4

4. What is the biscuit method used for? + how to do?
   cut what into ? then add?

Answer 4

A: Biscuits, scones, and pie crusts
Cut cold fat into dry ingredients, then add liquid.

Question 5

5. What is the rubbing-in method used for? + How to do?

Answer 5

A: Scones and shortbread
Rub cold fat into flour until it looks like breadcrumbs.

Question 6

6. What is the folding method used for?

Answer 6

A: Mousses, soufflés, and angel food cakes.
A: Gently mix light ingredients (like whipped cream) into heavier mixtures to keep air in