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In baking, "short" means a crumbly and tender texture in baked goods. This is achieved by using a high proportion of fat, like butter or shortening, which coats the flour particles and prevents gluten formation. This results in a delicate and melt-in-your-mouth texture in pastries and cookies.

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8mo ago

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What are the differences between convection baking and regular baking, and how do these differences affect the outcome of baked goods?

Convection baking uses a fan to circulate hot air, while regular baking does not. This results in convection baking cooking food faster and more evenly. The circulating air in convection baking can lead to a drier environment, which can affect the texture and browning of baked goods.


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Yes, you can use aluminum foil instead of parchment paper for baking, but be aware that it may affect the texture and browning of your baked goods.


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