The Creaming Method
17
By Dominique Lewis
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This is a demonstration of the creaming method aimed at VELS level 5
Transcript of The Creaming Method
By Dominique Lewis
FAT
Usually butter or
margarine
If butter taken directly from refrigerator, microwave briefly but DO NOT MELT!!
This makes creaming quicker
and easier
Some recipes may also ask you to add vanilla essence at
this stage
Or until just combined
This ensures all ingredients are incorporated
evenly