A question on the reverse creaming method. Recipes that I have seen using this method call for mixing the butter with the “dry” ingredients (this I understand). But next some call for mixing in the eggs one at a time and then the remainder of the wet ingredients while others reverse the entry (wet ingredients first then eggs). Does it really make a difference in the order in which the wet ingredients are added? Since the fat already prevents the gluten from forming, why not well mix all wet ingredients together and then add them at the end and complete the mix? Thanks.

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