Cakes, Scones and Biscuits
- Created by: GraceLong
- Created on: 09-04-16 18:51
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- Cakes, Scones and Biscuits
- Whisking method
- 3) This method makes Swiss rolls and light sponge cakes
- 2) Flour is sieved and folded in a little at a time
- 1) Eggs and sugar are whisked together until light and fluffy
- Melting method
- 3) This method is used for moist cakes, gingerbread and flapjacks
- 2) It is then mixed with flour and eggs
- 1) Fat is melted with sugar or syrup in a pan and left to cool
- Rubbing-in Method
- 1) Fat is chopped up into cubes and added to flour
- 3) The the liquid is added (eggs or milk) and mixed in
- 2) The fat is rubbed into the flour until the mixture has a texture like breadcrumbs
- 4) This method is used to make scones and some biscuits and rock cakes
- Creaming Method
- 3) This is used to make sponge cakes and biscuits
- 2) Eggs are added and flour is sieved and folded in bit by bit
- The 'all-in-one' method is a variation of the creaming method when all the ingredients and beaten together
- 1) Sugar and butter are beaten together until pale and creamy
- Whisking method
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