The Creaming Method

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This is a demonstration of the creaming method aimed at VELS level 5

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The Creaming Method

  1. 1. THE CREAMING METHOD<br />By Dominique Lewis<br />
  2. 2. CREAMING<br />Creaming is a vital process used in baked products such as cakes and biscuits<br />
  3. 3. EssentialINGREDIENTS:<br />FAT<br />Usually butter or margarine<br />
  4. 4. EssentialINGREDIENTS:<br />SUGAR<br />Castor sugar and A1 sugar are the most common forms of sugar used in creaming<br />
  5. 5. Ensure butter is at room temperature<br />If butter taken directly from refrigerator, microwave briefly but DO NOT MELT!!<br />
  6. 6. Cut butter into smaller pieces<br />This makes creaming quicker and easier<br />
  7. 7. The most effective appliance for creaming is an ELECTRIC MIXER<br />
  8. 8. Place prepared butter into bowl<br />Although a lot of recipes do not mention this, it is ideal to beat the butter briefly before adding the sugar<br />
  9. 9. Accurately measure the sugar<br />
  10. 10. Add sugar to butter<br />Some recipes may also ask you to add vanilla essence at this stage<br />
  11. 11. Start beating on medium speed<br />
  12. 12. Beat for about 1 minute<br />Or until just combined<br />
  13. 13. Then turn speed up to MED-HIGH for another minute<br />
  14. 14. Scrape sides down with plastic spatula<br />This ensures all ingredients are incorporated evenly<br />
  15. 15. Beat on HIGH speed for approx. 2 minutes, or until light & fluffy<br />
  16. 16. CREAMING IN ACTION<br />
  17. 17. And this is what it should look like:<br />Creamed butter and sugar<br />

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