jdelectables
Posted 23 Aug 2008 , 3:11am
post #1 of 5
Hi, all ~
I'd like to try this but not sure exactly what it is and how I do it with an existing scratch cake recipe. Can you give me some help?
4
replies
OhMyGanache
Posted 23 Aug 2008 , 4:11pm
post #3 of 5
Reverse creaming is essentially the biscuit method. You cut the butter (or shortening) into the dry ingredients.
OhMyGanache
Posted 23 Aug 2008 , 4:45pm
post #5 of 5
The purpose of this mixing method is to coat the flour with fat before adding the adds and other liquid ingredients. This will decrease the amount of gluten formed (BAD) and give you a nice, tender crumb (GOOD).
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