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Science Secrets of the Creaming Method

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Questions and Answers

What is the primary purpose of creaming sugar and butter together?

To create tiny pockets of air trapped in fat (correct)

To emulsify the butter and sugar

To activate the chemical leaveners

To dissolve the sugar crystals completely

Which type of sugar is best suited for the creaming method?

Granulated sugar

Powdered sugar

Brown sugar

Castor sugar (correct)

What causes the cake batter to rise during baking?

The expansion of air pockets due to heating

The release of carbon dioxide from chemical leaveners

The creation of steam from liquid ingredients

All of the above (correct)

If the creaming process is not done properly, what might happen to the cake?

All of the above Signup and view all the answers

Which type of fat is best at creating and holding air bubbles?

Shortening and lard are equally effective Signup and view all the answers

What is the role of chemical leaveners in the creaming method?

To enlarge the existing air bubbles Signup and view all the answers

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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Description

Discover the science behind the creaming method used in baking. Learn how sugar crystals and butter interact to create light and fluffy textured cakes by trapping air pockets. Understand how heat and steam contribute to the expansion of these air pockets.