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What is the ratio of ingredients in the creaming method?
You should have equal ingredients according to the weight of the eggs.
What are the advantages and disadvantages of deductive method?
the advantages of deductive method
What are the Advantages of poaching method?
whats the advantages?
What is advantages of bisection method?
In the absence of other information, it is the most efficient.
Split-half method for testing reliability?
advantages of split half reliability
Two advantages and disadvantages of creaming method?
useful
What is the method of combining sugar and margarine?
creaming
What method uses half the fat or flour?
one of them is the creaming method
Do you add milk in the creaming method of making a cake?
Often you do, yes.
Difference between creaming method and rub in method?
Rubbing method is quick & simple, this method is used for plain cakes whereas creaming method is mostly used for mixtures in which the fat & sugar are beaten together until the mixture look like a nice cream.thanks for reading myanswer.........(^_^)
Cakes that are made with the creaming method?
Well I have been told that one example is cookies! :)
What is the ratio of ingredients in the creaming method?
You should have equal ingredients according to the weight of the eggs.
Do cream crackers have cream in them?
No, the name cream crackers refers the method of mixing or "creaming" of the mixture in production.
What are the advantages and disadvantages of deductive method?
the advantages of deductive method
What are the advantages of organization and method team?
advantages of organisation and method team
What is creaming method?
The creaming method is a method of mixing the sugar and butter and eggs for a cake or biscuits by: * beating the butter (softened a little if necessary) with the sugar until a soft pale cream thck and fluffy mixture is obtained, * then beating in the eggs one by one.This method dissolves the sugar well and incorporates a lot of air bubbles, making the final baked product soft and fluffy.When the fat and the sugar is beaten until it is light and fluffy.
Why do you cream the butter and sugar together in a cake?
While you're always able to skip the creaming method, I wouldn't recommend it. Creaming the butter and sugar together allows you to incorporate significant amount of air into the mixture, which translates into a much lighter, fluffier cake!
