1.
(Beating fat and sugar together)
2.
(Incorporating air into the mixture)
3.
IN (Mixing fat into flour with fingertips)
4.
(Fat used to create a crumbly texture)
5.
(Rising agents like baking powder)
6.
(The texture/thickness of the batter)
7.
(Gently combining light and heavy mixtures)
8.
(A classic firm-textured sponge cake)
9.
(A rich, high-fat biscuit)
10.
(Chocolate and cream topping/filling)
11.
(Yeast converting sugar to $CO_2$)GLUTEN (Protein network providing structure)KNEADING (Developing the dough's elasticity)PROVING (The final rise before baking)KNOCKING BACK (Removing large air bubbles)ACTIVATION (Waking up yeast with warm water/sugar)ENR
