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Versatile mixing method. Used in cookies, tarts, cakes and icings. Contains Sugar, fat, eggs and flour.
What is the importance of butter in the cut in method?
Determines the final texture by the size of the fat in the dough.
Cut in method
Cut the cold fat into cubes, work fat with flour, keep cold then form a well in the middle and incorporate dough carefully.
Example of Cooked fruit in Pies
Fruit / Fillings cooked on stove. Thickened with a starch slurry. Cherry
Example of Cream Pies
Banana cream and chocolate cream.
Filling is a boiled custard.
Shell is pre baked.
Separated foaming method
Most stable foaming method, where eggs are whipped into two foams and folded together.
Process of initially cooking ingredients to pre-gelatinize starch, evaporate moisture, and dissolve sugar. Used in pate a choux and cream puffs
What would be the difference in using water instead of milk in choux?
The product will be lighter in color
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