Air as a rasing agent

Air as a rasing agent

1. Folding

   • air is trapped between layers of the pastry dough
   • mostly used for rough puff pastry
   • croissant
   • it makes a flaky texture when baked
   • it is a lamination technique

2. whisking

   • meringue
   • roulade
   • genoise
   • whisked sponge
   • swiss roll
   • as air is incorporated the whisking form foams

3. creaming

   • it traps air between batter and sugar when creamed
   • cakes
   • victoria sponge
   • biscuits
   • pound cake

4. seiving

   • seiving traps air between particles of flour
   • biscuits
   • cakes
   • scones
   • brownies
   • waffles/crepes/pancakes

5. rubbing in

   • this methos coats the flour proteins in a layer of fat and it introduces air into the mixture
   • pastry
   • crumbles
   • scones
   • shortbread