stuefens class

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  • hi Im baking soda i am a leavening  agent allowed baked goods to literally expand in ways they never had before
  • Chemical leavening agents release carbon dioxide gases within the cake mixture during the baking process, helping the batter to rise into a porous structure. 
  • hi Im butter Im included to improve texture, moistness and overall flavor.
  • shortening, margarine and cooking oil can be used in tandem with, or instead of, butter 
  • Hi Im Sweetener  Im very important to cakes.
  • too much or too little sugar can cause the cake to be too tender or too tough, respectively. Sugar also deepens a cake's color and flavor
  • Hi Im eggs my proteins work with other ingredients to form the structure of the cake. The emulsifiers in the yolks also help to mix ingredients that normally don't want to stay together, like water and oil.
  • Those same proteins, when heated during baking, help the cake to achieve a nice, golden-brown color
  • Hi Im Flour  I give the cake its strength and holds all the ingredients together, thanks to its proteins that mix with water to form gluten.
  • The gluten stretches to contain the leavening gases when the cake is rising in the oven. The higher the protein content in the flour, the stronger the dough
  • Hi Im the Liquids  I   hydrate the protein, starch and leavening agents, allowing the chemical changes needed to develop the structure of the cake
  •  Liquid evaporate during the baking process, creating steam which expands the air cells and the volume of the cake. Liquids also help make the cake moist and improve its overall texture 
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