This week you will be making Viennese biscuits - a very crumbly biscuit dough that needs to be handled with care. You will be piping your biscuits to make them attractive, and uniform.
Food Science: creaming method
Sugar and fat are ‘creamed’ together until light and fluffy – this is called aeration. Electric whisk create greater aeration as they are faster and create more volume of air bubbles trapped in the mixture. Air bubbles are trapped when heated, causing mixtures to rise.
Food Science: dextrinisation
When dry heat is applied to starch, it turns brown (eg: the flour in cakes/biscuits). This is called dextrinisation.
You will also be piping the dough. This is a technique used to improve the appearance of finished products, and create uniformity/consistency. This is important when making products for customers.