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Message: [QUOTE="ShuBunny, post: 44791, member: 4675"] Thank you very much! [USER=2340]@Norcalbaker59[/USER] And it’s been a while since we talked about creaming. Will like your opinion. Creaming 250g of butter in a 4.6L stand mixer. I’m getting under the DDT. Creaming between 4-4.5 mins. My mixer speed settings are Minimum, 1, 2 ...., 6 and Max. I cream between Minimum - 2. Does this look like I am overcreaming or undercreaming? [ATTACH=full]3834[/ATTACH] [ATTACH=full]3837[/ATTACH] I emulsify at speeds 2-4 for 1 minute. The egg does not seem to ‘catch on’ to the paddle at lower speeds. Does the emulsion looks homogenous enough? Or over beatened? Emulsifying with cold egg [ATTACH=full]3835[/ATTACH][ATTACH=full]3836[/ATTACH] Flour at for 30 secs - 1min at minimum speed. Final DDT after flour and mix in are added. [ATTACH=full]3838[/ATTACH] [/QUOTE]