92026
Description
Mind Map by jane stainer, updated more than 1 year ago
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Created by jane stainer
over 11 years ago
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Biscuit methods
- Melting method
- This method involves the fat being melted and
then the dry ingredients added.
- examples are gingerbread shapes/
ginger nuts, flapjacks, brandy snaps
- These biscuits have a longer shelf life and the flavour develops during keeping
- These biscuits have a longer shelf life and the flavour develops during keeping
- examples are gingerbread shapes/
ginger nuts, flapjacks, brandy snaps
- This method involves the fat being melted and
then the dry ingredients added.
- Rubbing in method
- With this method the fat is rubbed into the flour. The fat
has a shortening effect like in pastry. The fat coats the flour
particles and this prevents the absorption of water , giving a
waterproof coating.
- shortbread, scones
- shortbread, scones
- With this method the fat is rubbed into the flour. The fat
has a shortening effect like in pastry. The fat coats the flour
particles and this prevents the absorption of water , giving a
waterproof coating.
- Creaming method
- In this method the fat and sugar are creamed together
- Viennese fingers
- These biscuits have a longer shelf
life due to the ratio of fat.
- These biscuits have a longer shelf
life due to the ratio of fat.
- Viennese fingers
- In this method the fat and sugar are creamed together
- Whisking method
- This method usually begins with the eggs and sugar
being whisked together then the dry ingredients being
folded in
- Fortune cookies Tulles and Langue de Chat
- This usually results in a
delicate crispy wafer like
biscuit
- This usually results in a
delicate crispy wafer like
biscuit
- Fortune cookies Tulles and Langue de Chat
- This method usually begins with the eggs and sugar
being whisked together then the dry ingredients being
folded in
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