the whites, and thins the dough into a
nearbatter so that air pockets in the interior
will be able to move and coalesce during
cooking. During the baking, the fat helps
crisp and flavor the outer surface. And both
eggs and fat contribute to a structure that
resists moisture and stays crisp while
holding the cream filling.Thick Batter Foods:
Batter Breads and Cakes
Batter Breads and Muffins
Batter breads and muffins are moister, usually
sweeter versions of quickbreads (p. 549).
They’re leavened with baking powder or soda,
and often contain moderate amounts of egg
and fat in addition to sugar. They develop a
dense, moist texture that accommodates nuts,
dried fruits, and even such fresh fruits and
vegetables as apples, blueberries, carrots and