In the creaming method,the softened butter is beaten with the flour until light and fluffy.
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Q8: Too much baking soda will cause baked
Q11: The tops of muffins will be cracked
Q12: Which of the following is primarily used
Q13: All quick breads:
A)are made with chemical leavening
Q14: Which of the following is most likely
Q15: Large holes in the centres of muffins
Q18: When using the biscuit method for making
Q19: Equal quantities of flour,sugar,and butter mixed together
Q20: Which leavening agent requires only the presence
Q21: Chemical leaveners can deteriorate if improperly stored.
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