Please enable JavaScript.
Coggle requires JavaScript to display documents.
Task Analysis - Coggle Diagram
Task Analysis
Ingredients
Butter
Acts as a leavening agent. When in the oven, the butter melts, and creates air molecules (that expand due to the heat) that trap into the dough.
Self-raising Flour
It already has baking powder added to it. This baking powder creates air bubbles by trapping air in the mixture and when it is placed in the oven, the air bubbles expand.
Salt
Salt is not a raising agent. However it can contribute to the volume of the baked product. More salt = More volume.
-
Milk
Acts as a leavening agent meaning that it can trap Oxygen, Carbon Dioxide and Nitrogen. This makes the dough lighter so when you bake it, the gas expands.
-
Techniques
-
Rubbing in Method
Releases steam when in the oven, making air bubbles, causing them to rise.
Kneading
Adds tiny air bubbles into the mixture. Also stretches out the gluten formation to make it more springy.
-
-