Ever tried the difference between creaming butter and sugar vs. folding in egg whites? These techniques aren’t just for show; they majorly impact texture! I’ve noticed my cakes come out denser when I don’t fold properly. What’s your go-to technique, and how does it change the final product?
Yo, creaming is my life saver for cookies! It makes ‘em fluff up like clouds, trust me .
Folding, though—it’s an art! You can’t rush it. I learned that the hard way with my flat soufflé .
Laminating is next-level for puff pastry. All those layers got me feeling like a pro chef .
I never knew how important creaming was until I stopped doing it for cupcakes—brick city, man.
Folding is def the way to go for mousse, I never got why people overmix .
Laminating takes patience! Anyone else get stuck on the rolling part? Feels like a workout lol.
If your creaming ain’t right, expect a flat cake. I’m just saying, details matter .
Is it weird I only cream half the time? It works for me, but I know I’m breaking some rules .