![]() ![]() Partially set To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites. Mix until just moistened To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened but the mixture is still slightly lumpy. Mix To stir together two or more ingredients until they are thoroughly combined. Lukewarm A temperature of about 105☏, which feels neither hot nor cold. ![]() Knead To fold, push and turn dough or other mixture to produce a smooth, elastic texture. Grind To produce small particles of food by forcing food through a grinder. Grease To rub fat on the surface of a pan or dish to prevent sticking. Grate To shred with a handheld grater or food processor. Glaze To coat with a liquid, thin icing, or jelly before or after the food is cooked. Fold in To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped cream, without causing a loss of air. Flute To make or press a decorative pattern into the raised edge of pastry. Dust To sprinkle lightly with sugar, flour, or cocoa. Drizzle To drip a glaze or icing over food from the tines of a fork or the end of a spoon. Dot To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough. Dough A soft, thick mixture of flour, liquids, fat, and other ingredients. Dash A measurement less than 1/8 teaspoon. Cut in To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion. Crimp To seal the edges of two layers of dough with the tines of a fork or your fingertips. Cream To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth and fluffy. Combine To stir together two or more ingredients until mixed. Coats spoon When a thin, even film covers a metal spoon after it has been dipped into a cooked mixture and allowed to drain. Chop To cut into small pieces using a sharp knife, appliance, or scissors. Caramelizing sugar gives it a distinctive flavor. Caramelize To heat sugar until it is melted and brown. ![]() Boil To heat a liquid until bubbles rise continually to the surface and break. Blanch To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor. Beat To thoroughly combine ingredients and incorporate air with a rapid, circular motion. Batter A mixture of flour, liquid, and other ingredients that is thin enough to pour. The oven should always be heated for 10 to 15 minutes before baking. Once you learn this language, you’re on your way to mastering any recipe. ServingĪ cupcake serves only one person, whereas a cake can serve more than one person.The language of baking clarifies what techniques and methods are needed for each recipe. The time mentioned here is as per the usual size. The baking time of both cupcake and cake can differ depending on their size. And a cake usually takes 30 - 40 minutes in baking. Cupcakes take around 15 - 20 minutes to bake. The difference in baking time of cake and cupcake is the resultant of their size. Cupcakes are baked in tins having several numbers of cup-sized moulds. Cakes, as they are large, are baked in large and round baking pans. If we talk about the difference in baking tools for cake and cupcake, baking pan is the essential thing that we can pick. The difference in ingredients only strikes when the cake and cupcake have different flavours. ![]() Both of them usually comprise the same ingredients: butter, sugar, flour, eggs, salt, and baking soda. We can’t differentiate between the ingredients while talking on cake vs cupcake. ![]()
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