toffee
Paul Fernandes
Each substance has a different effect on the boiling point.
With a stand mixer or a hand held mixer, mix butter and sugar until color is light and mixture is fluffly. Do not over mix!!! Butter and sugar is overmixed when the butter starts to separate.
butter & sugar
The most importance cookies substances are sugar and butter
Adding sugar to boiling water it will increase the boiling temperature very slightly
When you put the butter and sugar in the mixing bowl and put the mixer on high, or cream, and mix the two items together till they are smooth, or creamed.
butter and icing sugar. around 150g butter and 300g icing sugar, mix them together and voila. this should be enogh to cover a 20cm round cake
When recipe instructions say to "cream" butter and sugar, it means to mix the butter and sugar together with an electric beater until they are well combined. You should no longer be able to see any sugar crystals separate from the butter, and the butter should lighten in color. For delicate cookies or cakes, the butter and sugar should be beaten until you can rub a bit between your thumb and forefinger without feeling any grains of sugar.
While you're always able to skip the creaming method, I wouldn't recommend it. Creaming the butter and sugar together allows you to incorporate significant amount of air into the mixture, which translates into a much lighter, fluffier cake!
It is a mixture since it is made of sugar and water together.
The main food substance that bread contains is flower. The mixture for dough is mostly made out of that, there is also butter, water, sugar, salt, and yeast.
Boiling sugar in water hasn't an advantage.