The size and shape of the opening on a decorating tube determines the type
A wide choice
temperature is usually between 250°F and 265°F. decorate the cake. Folding is a way to gently combine ingredients with different densities without deflating the lighter/aerated ingredient. Baking powder is used instead of yeast because its action is instantaneous, while yeast takes two to three
boiled syrup is dropped into cold water and it forms a soft ball, which flattens when removed from the water, the syrup is at soft ball stage
A sugar thermometer can also be used to measure the temperature of oil when deep frying. Batch baking is where a large number of cookies are made at one time. that gives the fruit its distinctive flavor. The
To cook a liquid at a temperature of 100°C when bubbles rise rapidly to the surface. meringues and mousses. In bread
It can be
Mousse is not recommended for cakes that will be displayed at room temperature for any length of time. or has a temperature of 234°F - 240°F (112°C - 116°C). The practice of beer battering is popular in Australia, New Zealand, America, Europe, and Russia. Comes in liquid or crystal powder form. Helps prevent sugaring and improves flavors, especially in fruit candies. Do not stir in
Round, flat surface on a stem that is finger-held and can be rotated. Sugar that is boiled to the hard crack stage and then poured into molds to harden. google_ad_height = 60; Synonyms for 'batter': hit, smack, bludgeon, thump, beat, beat up, stun, thrash, knock around, bash, beat/knock the (living) daylights out of someone the jar. Food that has been cut into even-sized thin pieces using a sharp knife or food processor. 30 seconds . sugar crystallization in foods like candy. SURVEY . A finely cut, dry, unsweetened coconut. After 30 seconds in boiling water, the fruit or vegetable
A hand held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites
The size of the gauge is sometimes indicated on the packaging, such as 4x, 6x,
The most versatile and best tasting decorating icing. Stiff consistency is used for flowers with upright petals, medium consistency is used for borders and flat
Often adds a chewy consistency. can be used as a method to soften and blend ingredients or to incorporate air into a mixture. Sausage-shaped protuberance near the center or top of orchid throat. It is used mainly for decorative ribbons,
Is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder,
A double boiler is used, where water
See if you can get into the grid Hall of Fame ! higher proportion of sugar than semisweet chocolate. A sugar thermometer is also invaluable for checking the
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