Common Baking Terms

There's no doubt that you've been baking for years, but do you know all the bread-making terminology? From fondant icing to icing, curdling, and creaming, the baking field covers everything in bread-making. There are always new baking terms that bakers should know. Below are common baking terms you should know to stay one step ahead. After all, what baker doesn't want to be the best at making bread?

Well, then, let's go!

spanking

Beating refers to thoroughly mixing all baking ingredients using a wooden spoon, whisk, stand mixer, or food processor. The purpose of whisking is to incorporate air and mix the ingredients well to create a light and fluffy cake. coagulation

The process by which a food mixture is broken down into its components is called coagulation. For example, if you add eggs to a cream cake mixture too early or if the eggs are too cold, curdling can occur. Add a tablespoon of flour to restore it.
cream

Creaming is the process of creaming sugar and softened butter into a light mixture, aerating it, and baking it. Applying cream gives lightness and volume to the cake. Always be careful not to use too little or too much cream.
Please wipe away the dust. 

Dusting involves sprinkling a prepared recipe with sugar, flour, or bread crumbs as a garnish. Recipes may also call for dusting the dough with flour before rolling it out to prevent powdered sugar from sticking to the dough. A fine-mesh colander or tea strainer is suitable for removing powder. Excavators and vibrators will also help with this.

folding

Folding is the process of folding two or more ingredients or delicate mixtures into heavier and more delicate mixtures by cutting vertically through the mixture, inverting it, and moving the mixing tool across the bowl or the bottom of the bowl with each rotation of the pan. It is the art of carefully combining concentrated mixtures. . Then rotate the bowl slightly with each stroke. This back-and-forth motion gently mixes the ingredients, creating a light and fluffy consistency.

glaze

There are many ways to frost a cake. Frosting refers to both the process of covering a cake and the coating itself, although glazes are sometimes referred to as frosting in some baking recipes. Knead

The process of mixing the dough by pressing and folding, twisting, and folding until the gluten strands form and the dough becomes smooth and elastic is called kneading.

sourdough

Sourdough uses agents such as baking powder, yeast, baking soda, and even eggs to create gases within the dough. Leavening agents work by creating carbon dioxide within the fabric. These propellants were also previously called "lifters."

sighting

The process of passing or moving flour or sugar through a sieve is called sifting. This process removes lumps from the flour and aerates it for better results.

Whipping is the process of whipping the dough quickly using a whisk or electric mixer to incorporate air into the dough to loosen it and increase its bulk.

leather

Peeling is the process of removing the thin outer skin of citrus fruits. This layer of aroma can be removed with a paring knife, vegetable peeler, or citrus peeler, so it can be added to baked cakes to impart a citrus flavor.

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