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Sponsor |  chummers | Mar 17, 2:22pm | | I love hot crossed buns and definitely a tradition around our house. We never frosted before baking, I like that option |
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|  Mangetout | Mar 17, 5:22pm | | Thanks. Seems there are lots of different variations of this theme all around the world - this recipe is for the kind we have in England - the cross is made of plain pastry (and I think the fact that it's just flour and water may have some lent-related significance, but I don't know the details). |
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Sponsor | | noel | Mar 17, 9:22pm | lol probably...
A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas (usually carbon dioxide and sometimes ethanol) that becomes trapped as bubbles within the dough. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain, giving breads, cakes, and other baked goods their soft, sponge-like textures. |
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Foodies → Discussion