Professional Baking Chapter 10
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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.
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