Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Creaming
The process of mixing fat and sugar and other ingredients except flour to incorporate maximum air with minimum gluten development. This requires mixing fat and sugar at a medium speed, for 8-10 minutes and then gradually incorporating eggs. The general ratio for creaming is 1/3 to 1/2 as much butter as sugar. Creaming contributes to a tender and flaky or crumbly texture of the baked goodies. It is a common practice in mixing dough or batter for pastry and sweet goods like cookies, cake, muffins, etc.
