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What else can I help you with?
Why does chocolate rise when baked?
Chocolate does not rise when baked. Chocolate may be an ingredient in a product such as cake or cookies that would rise when baked because a leavening is added to the batter.l
How is steam produced in baked products?
All baked goods have some type of moisture or liquid in them. As the dish gets hot and bakes, the moisture evaporates, producing steam. It is the the steam that also helps baked goods such as pie crusts, cakes, breads, etc. rise, as well as be more tender. If the ingredients are cold, then it produces even more steam, so it is for this reason that I store my flour in the freezer; it helps produce an even more tender product. But this doesn't work well for all baked goods - I only do it when making pie crusts, biscuits and cornbread. Most other baked goods do better when the ingredients are at room temperature.
What happens if you leave baking soda out of a recipe?
Leaving baking soda out of a recipe may result in baked goods that do not rise properly or have a dense and compact texture. Baking soda is a leavening agent that helps baked goods to rise by producing carbon dioxide gas when combined with acidic ingredients. Omitting it can impact the overall texture and flavor of the final product.
How does it feel when you cut into a freshly baked loaf of bread and the warm steam rises up?
The feeling when cutting into a freshly baked loaf of bread and seeing the warm steam rise up is comforting and satisfying. The aroma and warmth evoke a sense of coziness and anticipation of enjoying a delicious treat.
What happens to a popover that has not been baked long enough?
If a popover has not been baked long enough the dough will not be fluffy at all and will still be soft.
What are functional properties of fat and oil?
Fat is an important ingredient in a pastry dish because it contributes to a lot of things in the food such as, fats are required to produce a fluffy, flaky and tender product. Fats can be used in baked dishes as a leavening agent by melting the fat, creating steam and allowing the product to rise, in a pastries dish the melting action will produce a flaky crust. Fat is also a major contributor in giving a baked goods flavor and keeps the product tender by coating the starch molecules and limiting gluten development that can make a product tough.By lee =]Sorry i did it for an assignment on pastry hope it helps
Why is yeast dough set aside before baking?
It has to rise, then is worked into product (buns, loaf bread), proof (more rising), then baked.
What is the source of challah?
Challah is the product of a mixture of flour, water, yeast, sugar, and eggs, which are combined, kneaded, allowed to rise, then baked in an oven.
What are three gases make baked products rise?
1) air2) steam3)carbon dioxide4)yeast
What can you use if you don't have baking powder to make your baked goods rise?
If you don't have baking powder, you can use baking soda along with an acidic ingredient like buttermilk, yogurt, or lemon juice to help your baked goods rise.
What does water do when baking?
During baking, water heats, turns to steam and evaporates. It may or may not cause the product to rise in the process.
I have a boxed muffin mix that is past the expiration date when baked it doesn't rise. Is there anything I could add to it to make it rise?
mix in a little baking powder
