꧁ANSWER꧂
Butter
- Butter in particular adds flavour, with a melting point just below body temperature, which is why some cookies and baked goods tend to “melt in your mouth.” It also helps in leavening and adds moisture.
The Science Behind Common Baking Ingredients
- Flour Provides the Recipe Foundation.
- Flour Provides the Recipe Foundation.Fat Holds it All Together.
- Flour Provides the Recipe Foundation.Fat Holds it All Together.Sugar Is Sweet and Helps Tenderize.
- Flour Provides the Recipe Foundation.Fat Holds it All Together.Sugar Is Sweet and Helps Tenderize.Eggs Add Texture.
- Flour Provides the Recipe Foundation.Fat Holds it All Together.Sugar Is Sweet and Helps Tenderize.Eggs Add Texture.Liquids Add Leavening and Tenderness.
- Flour Provides the Recipe Foundation.Fat Holds it All Together.Sugar Is Sweet and Helps Tenderize.Eggs Add Texture.Liquids Add Leavening and Tenderness.Salt Adds Flavor and Weight.
- Flour Provides the Recipe Foundation.Fat Holds it All Together.Sugar Is Sweet and Helps Tenderize.Eggs Add Texture.Liquids Add Leavening and Tenderness.Salt Adds Flavor and Weight.Leavening Agents Baking Soda and Baking Powder.
Explanation:
[tex]\large\red{C}\green{a}\pink{r}\blue{r}\orange{y}[/tex] [tex] \: [/tex] [tex]\large\orange{O}\pink{n}[/tex] [tex] \: [/tex] [tex]\large\red{L}\pink{e}\green{a}\orange{r}\purple{n}\red{i}\blue{n}\pink{g}[/tex]
