Emulsification is a critical baking process that involves mixing fat and water, which typically means combining butter or oil with liquid ingredients like milk or eggs. A well-emulsified mixture creates a uniform batter that traps air and evenly distributes moisture, resulting in a soft, fluffy cake. To achieve this, ingredients must be at room temperature to avoid curdling, and the mixing process should be gradual to maintain the emulsion. Rushing or skipping steps can lead to baking failures such as dense textures or deflated cakes.
Emulsification is the process of forcing fat and water to combine smoothly. In baking, that typically means blending butter or oil with milk or eggs.
When you beat these together properly, you create a uniform mixture that traps air and distributes moisture evenly throughout your batter. That's what leads to a soft, fluffy crumb.
If you rush the process or skip steps, you risk breaking the emulsion, which leads to a curdled mixture causing streaky batter and deflated cakes.
Good emulsification starts before you even pick up a mixing bowl. Make sure your ingredients are all at room temperature.
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