Creaming Method Crossword Puzzle

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Across
  1. 2. The color the butter should turn when fully creamed
  2. 8. The texture of the mixture after creaming
  3. 10. What the flour provides to hold the cookie together
  4. 11. What we are trying to trap in the dough
  5. 13. The required temperature of the butter
  6. 14. The French term for having all your ingredients measured before starting
  7. 15. The heavy texture of a cookie if you fail to cream the butter long enough
  8. 16. The fat usually used; must be room temperature
  9. 17. Added one at a time to provide structure
Down
  1. 1. The large electric appliance typically used for this method
  2. 3. What you must do to the sides of the bowl
  3. 4. Proper creaming increases this
  4. 5. The term for stopping the mixer before the butter turns pale and fluffy.
  5. 6. The tool used to portion dough evenly onto the tray
  6. 7. The mixer speed usually used for creaming
  7. 9. Baking powder and baking soda fall into this category
  8. 12. The mixer attachment used for the creaming method
  9. 18. The ingredient that cuts into the fat