What does fluffy mean in baking?

Fluffy refers to a light and airy quality often desirable in baked goods. It can be achieved through various methods, including:

- Whipping: Incorporating air into a mixture by rapidly beating it, as with egg whites or cream.

- Leavening agents: Using baking powder or baking soda to release carbon dioxide gas, causing baked goods to rise and become fluffy.

- Sifting flour: Aerating flour by sifting it before measuring to create a lighter, more delicate texture.

- Creaming butter and sugar: Beating softened butter and sugar together until light and fluffy traps air and improves the overall texture of the baked good.

- Folding in ingredients: Gently incorporating ingredients such as whipped egg whites or whipped cream into a batter or mixture without deflating the air already present.