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Creaming is a technique used to combine softened butter and sugar until smooth and creamy. This creates air pockets in the mixture, resulting in a light and fluffy texture in baked goods.
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Folding involves gently incorporating delicate ingredients, such as whipped egg whites or flour, into a heavier batter or mixture without deflating them.
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Leavening refers to the process of adding agents like baking powder, baking soda, or yeast to dough or batter to create air bubbles, causing the mixture to rise and become light and fluffy.
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Kneading is the process of working dough with the hands to develop gluten, a protein that gives bread its structure and elasticity. Proper kneading ensures the even distribution of ingredients.
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Sifting involves passing dry ingredients, such as flour, baking powder, or cocoa powder, through a fine mesh sieve to remove lumps and aerate the mixture. This helps create a smoother texture.
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Blind baking refers to pre-baking a pie crust or tart shell before adding the filling. This prevents the crust from becoming soggy when filled with moist ingredients and ensures a crisp and flaky texture.
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Scaling is the process of measuring and portioning ingredients accurately using a kitchen scale. Precise scaling ensures consistency in the texture and flavour of baked goods.
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Docking involves pricking the surface of pastry dough, such as pie crust or puff pastry, with a fork to prevent it from puffing up during baking. This allows steam to escape and helps maintain the shape of the pastry.
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These baking terms and techniques will help beginners master the art of baking delicious treats.