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Reverse Creaming????

post #1 of 5
Thread Starter 
Hi, all ~

I'd like to try this but not sure exactly what it is and how I do it with an existing scratch cake recipe. Can you give me some help?
post #2 of 5
Thread Starter 
anyone?
post #3 of 5
Reverse creaming is essentially the biscuit method. You cut the butter (or shortening) into the dry ingredients.
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It's what you learn after you know it all that counts.
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post #4 of 5
According to CooksCountry this is what they said about reverse creaming.
Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #5 of 5
The purpose of this mixing method is to coat the flour with fat before adding the adds and other liquid ingredients. This will decrease the amount of gluten formed (BAD) and give you a nice, tender crumb (GOOD).
It's what you learn after you know it all that counts.
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It's what you learn after you know it all that counts.
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