Search results with tag "Baking 101"

Baking 101 - University of the Pacific

4 Eggs: Eggs have two parts, whites and yolks, which do two different things.Whites are an incredible leavening agent, and yolks are nature's great emulsifiers for creamy texture. Sugar: Sugar prevents the flour proteins from joining and making gluten; gluten development would make a cake or cookie tough.

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