Terminology Every Baking Enthusiast Should Know. Flaky Pastry: This standard American dough for pies is made by rubbing a combination of butter and shortening into flour, which is moistened with water to form This prevents the dough from becoming misshapen because of internal bubbling. Docking: This is the process of piercing pastry dough with a fork to allow the steam to escape. Dacquoise: Comprising of buttercream layered between baked nut meringues, this is a classic French cake.
It is often served as an accompaniment to certain cakes and puddings as well as fruit desserts. Custard Sauce (Crème Anglaise): Also called pouring custard, this is a mixture of milk, sugar and egg yolks that is simmered until the yolks coagulate enough to thicken the custard. Molded cookies are usually cut with a cookie cutter or shaped by hand; drop cookies are dropped from a spoon directly onto the baking sheet; piped cookies are formed with a cookie gun or a pastry bad and bar cookies are baked in sheets before cutting into bars or squares. Cookie Types: As versatile as they are scrumptious, cookies are categorized by the way they are formed.
Caramel: Used for glazing, making praline paste and giving decorative touches to several desserts, caramel is basically sugar cooked to about 320-350 degrees. Buttercream: This is a mixture of sugar, eggs and butter that is whipped until light and fluffy and used to fill and frost cakes. The batter is made using just flour and sugar with well beaten egg whites. Angel Food Cake: As the name suggests, this cake is exceptionally light and fluffy.
