Sifting To shake dry ingredients through a fine mesh screen called a sieve. Simple Syrup A syrup made by boiling together twice as much sugar as water. Dough that lacks the firmness required for machining. Salt Salt is sodium chloride. It adds a flavors of its own to baked products and also slightly enhances the flavors of the other ingredients.
Salt has a retarding effect on yeast and a toughening effect on gluten.
Shortening Shortening is the fat used in baking. Butter, vegetable shortening, margarine and lard are shortenings. Stirring Using a spoon or whisk to mix ingredients or to cause dissolving. Streusel Baked-on topping consisting most of flour, sugar and butter, but also may include spices, leavening and nuts. Sugar Granulated sugar, powdered sugar and brown sugar are the most common sugars used in baking.