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.

HI FRIENDZ AS A BEGINNER I WAS ALWAYS CONFUSED ABOUT THE GLOSSARY OF BAKING TERMS. SO WITH TIME AND PRACTICE I HAVE UNDERSTOOD FEW OF THEM.

SO TODAY I PLAN TO SHARE GLOSSARY OF FEW BAKING TERMS WITH YOU ALL!

• BAKING BLIND: Baking a pastry lined tart tin without filling (pastry is the dough used to make tarts or pies).Place a round of baking paper on top of pastry and fill with any dry pulses like rajma,lobia,rice or ceramic baking beans ,then bake as the recipe instructs.   

        I USE RAJMA(RED KIDNEY BEANS) AS IT CAN BE STORED AND USED AGAIN

                                                     

• BEATING: A method of vigorously mixing with a spoon,fork,whisk or a hand blender with balloon attachment ,to combine ingredients evenly,to incorporate air into mixes.

ELECTRIC HAND BLENDERS WORK BEST FOR BEATING....I AM USING MORPHY RICHARDS....FROM LAST FEW YEARS....