The Creaming Method

[jeff]

Creaming Method is considered to be a mechanical leavener. Mechanical leavening happens when air and/or moisture get trapped during the mixing process. It expands as it's heated during the baking process, creating air pockets that get trapped by cooking proteins causing the dough to rise.


All ingredients should be at room temperature.

Start off by blending the sugar and fat together until they're smooth. Then add your eggs in gradually, then finally add the weighed and sifted dry ingredients, depending on how much you have, you would either add all of the dry ingredients or add them in parts. if you have liquid ingredients, add part of your dry ingredients then your liquid ingredients then the rest of the dry ingredients.