Search

...

The major causes of cracking in meat pies, especially the bottom pastry are listed below: · Drying out of the raw pastry (pastry should not be left out uncovered) · Too much scrap cau...

Salt has several functions in baked goods. It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity. Salt also strengthens gluten, making it more c...

The amount of sugar added in the recipe should be checked as excessive amounts may cause cake to crumble. The role of sugar in a cake recipe is to tenderise, moisturise and aerate as the fat, usually...

Also known as the 'whipping' method and is usually used for sponges, egg whites for meringue, pavlova cakes, and for chiffon products. When making sponge cakes, most of the sugar is added to the eggs...