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Pastry and Baking Arts
Mod 3 - Cakes
9 cards·by Twilk
Autoimmune disease onset by eating gluten, the protein found in wheat rye and barley
celiac
Combining your wet ingredients with your dry ingredients
one step mixing method
Aerating your butter and sugar, then eggs, then alternating drys and wets
creaming mixing method
add liquid ingredients to dry, whip egg whites and fold in
chiffon mixing method
combine your dry ingredients, add your fat until well blended, add your liquids and combine
high ratio mixing method
whip meringue to a soft peak, sift and fold dry ingredients
angel food mixing method
small amount of additive for gluten free blends to give a little more elasticity
xanthan gum
egg whites whisked with sugar over a double boiler, whipped to meringue butter added
swiss meringue buttercream
shortening mixed with confectioners sugar, meringue powder to stiffen
decorators buttercream