Mechanical Raising Agents
- Created by: hannahharrison
- Created on: 12-06-17 17:01
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- Mechanical Raising Agents
- Air
- It is a mixture of different gases
- Put into the mixture in many ways
- Sieving flour - air trapped between flour particles
- Creaming fat and sugar together - air is trapped and held in place by egg which sets around the bubbles when the mixture is baked
- Whisking whole eggs or egg whites with sugar - traps a lot of air in the egg protein
- Folding and Rolling - traps air in layers which expand when baked
- Rubbing in fat - traps some air
- Used for cakes, biscuits, pastries, mousses, souffles, sponge puddings, sponge flans, swiss rolls etc.
- Steam
- Water Vapour
- Used for mixtures that contain a lot of water like batters, choux pastry and puff pastry
- The oven must be really hot and the door cannot be opened otherwise the mixture will collapse whilst baking
- Air
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