whenever i make buns or cakes they taste lovely, but they dont have much air in them, dense i think the word is? like they dont crumble. i follow the BERO baking book by doing the creaming method, sometimes it curdles but i dont use a elec whisk, could this be the problem? sometimes i just put the mixture in the bullet before adding flour and this stops the curdling but it doesnt make it more airy.. any suggestions?
When life hands you lemons, make grape juice then sit back and watch as the world wonders how you did it.
Cleaning and scrubbing can wait ‘til tomorrow For babies grow up we've learnt to our sorrow, So quiet down cobwebs Dust go to sleep I’m rocking my baby and babies don’t keep