steam is created when the product's chemical reactions inside the bater/dough become active. this is when the water inside the product turns into a vapor. this makes the product have air pockets/bubbles
Because vaporized, water is lighter than air
All baked goods have some type of moisture or liquid in them. As the dish gets hot and bakes, the moisture evaporates, producing steam. It is the the steam that also helps baked goods such as pie crusts, cakes, breads, etc. rise, as well as be more tender. If the ingredients are cold, then it produces even more steam, so it is for this reason that I store my flour in the freezer; it helps produce an even more tender product. But this doesn't work well for all baked goods - I only do it when making pie crusts, biscuits and cornbread. Most other baked goods do better when the ingredients are at room temperature.
baked
BAKED FX was created in 2005.
Heinz Baked Beanz was created in 1886.
In a very hot oven with steam injectors
The Half-Baked Serenade was created in 1996-11.
Steam prints their product keys on the back of the pamphlets that come inside of the game cases.
Sun Baked Snow Cave was created in 2001.
Roanoke Steam was created in 1999.
Mainline Steam was created in 1988.
Steam Detectives was created in 1998.