The term ‘blind baking’ refers mainly to dishes with pastry crust bases. It involves baking the bottom pastry layer of a dish to set it in a shape before the filling is added.
The layer is covered in greaseproof paper and then topped with uncooked rice or beans. As the layer cooks the weight of the rice or beans holds it in shape.
When cooling, the rice/beans and greaseproof paper are removed. This exposes the whole surface of the layer to air and allows it to harden evenly.
This is the technique of softening solid fat into a smooth mass and then blending it with other ingredients.
This is done by beating a mixture of soft fat (usually butter) and sugar to incorporate air until the mixture is light in colour and texture. This is a way of adding lightness and volume to cakes.
This is used for cakes and biscuits.
This is the combining of ingredients together gently, using the thin edge of a spoon or spatula cutting into the mixture then across the bottom of bowl and up the side turning the mixture over. A technique most commonly used when there are ingredients that have already been whipped, such as egg whites or cream, so the air is not crushed out.
This is used for mousses, cakes, waffles, meringues, soufflés.
Glazing creates a glossy finish to baked goods.
Glazes for baked goods can be made with fruit juice or jam or by sprinkling sugar over the top of desserts such as flans or crème brûlée and finishing under the grill.
The glaze must be allowed to set before serving.
This is the combining of two or more ingredients together. Most often this is done with a spoon or fork. You must continue to stir until the ingredients are evenly distributed. For heavier mixing you may use an electric hand mixer or kitchen stand.
This is used in many types of baking including bread, cakes, biscuits, pies, pasta, mousse.
Rubbing in is used with products that have flour as a base.
It is used to combine the flour with a fat, such as margarine or butter. Encased in the flour, the fat is unable to spread so the mixture stays flat or a similar size.
Fingertips are used to gently rub the flour and fat together and the mixture is worked until it has a consistent texture throughout.
With a little working the resulting combination will resemble a coarse crumble.