Arianna is making a warm foaming batter for her cake. What should she expect to happen if she adds the dry ingredients before the batter is stabilized?
A.
The final result will not change.
B.
The flour will act as a leavening agent.
C.
The stabilization process will take longer than 15 minutes.
D.
The dry ingredients will weigh down the egg whites, making it fall.

When Arianna adds dry ingredients before the batter is stabilized, the dry ingredients can weigh down the egg whites, causing the batter to fall. For example, in baking cakes, if the flour is added too soon, it can interfere with the stability of whipped egg whites, leading to a less airy and light final product.

It is crucial to follow the correct order in mixing ingredients to ensure the desired texture and rise in baked goods. Properly stabilizing the batter ensures that the cake rises evenly and maintains a light and fluffy texture.

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