We wanna observe that is rate of stirring matters in mixing. We are going to observe it. We are going to have 1 variable change for a fair test. What is the variable we are going to change for a fair test?
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Answer:
Often the first instruction in cake and cookie recipes is “Cream the butter and sugar until the mixture is light and fluffy.”
The purpose of creaming is to beat tiny air bubbles into the butter. A cake that isn’t properly aerated by creaming will be compact and dense instead of light and airy. As you cream butter, or butter and sugar (the best tool is a paddle attachment or flat beaters), the mixture turns fluffier and paler, a direct result of beating air into it.
The crucial question is: What’s the ideal temperature for creaming butter? The answer depends on whom you ask.
Butter holds these air bubbles best at 68°F or just slightly cooler. According to Bruce Healy, a baker who has conducted extensive experiments on this topic, the butterfat in solid butter starts to melt at 68°F. (You can’t see the melting because the butterfat is in an emulsion with milk solids.)
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