12.2 Concept Review Shortened Cake – Conventional Method

  1. Why is it important to have the sugar and fat well-blended when preparing batter by the conventional method?

 

 

  1. Why must the amount of stirring be controlled after the flour and liquid additions are begun?

 

 

  1. Why is the optimum amount of stirring dependent upon the fat and sugar content of the batter?

 

 

 

  1. What are the characteristics of the final product if the cake batter is over-stirred?

 

 

 

  1. What are the characteristics of the final product if the cake batter is under-stirred?

 

 

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