Cut in/Muffin/Creaming Method

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Author:
mynuex
ID:
140363
Filename:
Cut in/Muffin/Creaming Method
Updated:
2012-03-07 19:03:30
Tags:
Cut Muffin Creaming Method
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Description:
Cut in/Muffin/Creaming Method
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  1. What is "Cut in Method?"
    The butter is combined with flour by cutting it in with a pastry blender or 2 forks until the dough is crumbly.
  2. Cut in Method

    To prevent the dough from being too soft or sticky. What must the butter be?
    COLD!
  3. Cut in method

    Fat should be left in what?
    Pieces
  4. Cut in method

    What is the texture like?
    Flakey
  5. What are 4 recipes that use the cut in method?
    • 1. Pie dough
    • 2. Biscuits
    • 3. Scones
    • 4. Struesels
  6. What is the Muffin Method?
    Mix wet ingredients together including the eggs and oil or melted butter etc.

    Mix dry ingredients together.

    Add the wet ingredients to the dry ingredients and mix.
  7. For the Muffin Method should all the dry ingredients be mixed together and sifted?
    yes
  8. For the Muffin Method should all the liquid ingredients be mixed together? and what are the ingredients?
    Yes

    Liquid, eggs, butter
  9. Muffin Method

    How do you prepare the butter?
    melt it.
  10. Muffin Method

    Do not over mix. What should the mixture look like?
    Still lumpy
  11. What is the Creaming Method?
    Mixing fat and sugar (spices, salt etc. too) together then add eggs one at a time.

    Add dries and mix just until incorporated.
  12. Creaming Method

    What should the ingredients temp be at?
    Room temp.

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