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What is the primary purpose of creaming sugar and butter together?
To create tiny pockets of air trapped in fat
Which type of sugar is best suited for the creaming method?
Castor sugar
What causes the cake batter to rise during baking?
All of the above
If the creaming process is not done properly, what might happen to the cake?
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Which type of fat is best at creating and holding air bubbles?
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What is the role of chemical leaveners in the creaming method?
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Study Notes
Sugar Crystals and Air Pockets
- Sugar crystals have rough and jagged surfaces that create tiny pockets of air when beaten with butter.
- The smaller the sugar crystals, the larger the quantity of small air pockets, resulting in a light and fluffy cake texture.
Air Expansion and Cake Rise
- Trapped air pockets expand when heated, filled with steam from liquid ingredients, or when carbon dioxide is released from chemical leaveners.
- This expansion causes the cake batter to rise with a soft and light texture.
Chemical Leaveners and Air Bubbles
- Chemical leaveners (e.g. baking soda/baking powder) do not create more air bubbles, but rather enlarge existing ones.
- If the creaming process is not done properly, the resulting cake may be undesirable.
Fats and Air Bubble Formation
- Different types of fats have varying abilities to create and hold air bubbles.
- Shortening and lard are best at creating and holding air bubbles, while butter is good and has the best flavor.
- Margarine does not hold air as effectively, and vegetable oil does not hold air at all.
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