Who doesn't love batter? Seriously...cookies, cakes, waffles? Yeah...I make these types of things a lot and I'm sure you do too.
Ruhlman describes a batter as pourable dough; think cakes, muffins, and fried fish batters. My personal favorite application is probably a brownie since I love chocolate!
Lessons Learned:
- In light cakes, such as sponge cakes, the egg is what lends the airy texture. The eggs are beaten and trap air bubbles which will then leaven the cake as it bakes.
- Sugar obviously adds sweetness to the batter, but also some structure to the final product as well.
- Butter adds flavor and also prevents gluten formation as we learned previously.
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