The what and way of rolling, kneading and other common terms found in cook books
Baking Therms Explained
- Binding ingredient. An ingredient, such as egg white, that holds other ingredient together
- Come together. When small amounts of water are added to a crumbled mixture, it comes together and forms a rough dough.
- Make a well. Place flour on a clean worktop or in a large mixing bowl. Make a hole in the middle and add eggs or other liquid in
- Punch Down. To push fist into risen dough to stand for a certain period before shaping it into a roll or braid. Resting makes the dough easier to work with.
- Rubbing in method. Most pastry recipes call for rubbing butter into flour. Do this by picking up some flour along with chopped butter pieces and rubbing your fingertips to combine the two together.
- Egg wash. A beaten egg, mixed with a little water or milk, brushed on top of pastry before baking to add sheen when cooking
- Pulse. Short on and off burst of food processor. Its generally used to chop or mince foods.
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