|Tips & Tricks (Bakerís Secrets)_I|
Tips & Tricks (Bakerís Secrets)_I
Bakerís glossary of terms
The understanding of bakerí language is one of the essential ingredients to master the art of baking. We would like to introduce a few fundamental Bakerís glossary of terms as it might come in handy in your kitchen.
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor.
To beat one or more ingredients, usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy.
To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
To stir together two or more ingredients until they are thoroughly combined.
Mix until just moistened:
To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.
To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.
To allow yeast dough to rise before baking. Or, to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
Margarine, butter, ice cream or cream cheese that is in a state soft enough for easy blending, but not melted.
To beat egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks when the beaters are removed.
To beat egg whites to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed.
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture.