IN CONTINUATION TO THE GLOSSARY OF BAKING TERMS I AM SHARING FEW MORE TERMS TODAY........
SO HER I GO.....

• CREAMING: Its a method of mixing fat that is butter or margarine with sugar to soften to a pale,fluffy consistency,incorporating air into the batter to get perfect baked products. Creaming is best done with palm of hands or a wooden spoon.A whisk, wooden spoon, or electric mixer with paddle attachment can also be used.

                                      

                                                      

• DUSTING: it means to sprinkle a surface lightly witha  dry ingrdient,such as flour,icicng sugar or spices to give a thin coating.