CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -CREAM: Fat and sugar are beaten together until they take on a light, airy texture. CUT IN OR CUTTING IN: To distribute solid fat in dry ingredients by Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade, until finely divided.

Detailed explanation-2: -Creaming is an extremely important step that ultimately has a big effect on the texture of a cake. As you cream, you are beating together fat and sugar with an electric mixer, or a wooden spoon and some muscle power. The jagged edges of the sugar crystals drag in air, lightening the butter in both color and texture.

Detailed explanation-3: -(a) traditional cake mixing method where sugar and fat are beaten until light and fluffy, after which egg is added in several small portions before the rest of the liquid and flour are added slowly to prevent curdling. The batter is then mixed until smooth.

Detailed explanation-4: -The creaming method is likely the mixing technique bakers are most familiar using. You’ll most often see this in recipes for cookies and cakes, when you’re directed to beat or cream butter and sugar until “light and fluffy.”

Detailed explanation-5: -Place softened butter and sugar into large mixing bowl. Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.