Mixing Techniques
Mixing Techniques
Creaming
Cutting-in
Folding
Cut and Fold
Beating
Kneading
Stirring
Whipping
Sifting
Creaming
Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.
Rubbing one or two ingredients against a bowl with the help of Wooden Spoon or Electric Mixer to make a soft fluffy mixture. Creaming means combining sugar with a solid fat, such as butter, shortening or margarine.
E.g. Butter & Sugar, Flour & Butter
Cutting-in/Cut-in
Often a recipe will call for you to "cut in" butter or shortening — usually when making biscuits or some other pastry that needs to be flaky.
The easiest way to accomplish this is with the simple tool called a Pastry Blender.
The fat, which is almost always a cold, solid fat, is rubbed or "cut into / cut in to" the dry goods until it is finely divided, typically described as small peas or coarse meal before the main mixing event begins. It is done Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade.
To "cut in" in serves the function of distributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules. This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk. This also results in a flakier product when rolled or formed before baking. The secret to success is that the solid fat must remain cold at all times before baking
Folding In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture. The method
Creaming
Cutting-in
Folding
Cut and Fold
Beating
Kneading
Stirring
Whipping
Sifting
Creaming
Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.
Rubbing one or two ingredients against a bowl with the help of Wooden Spoon or Electric Mixer to make a soft fluffy mixture. Creaming means combining sugar with a solid fat, such as butter, shortening or margarine.
E.g. Butter & Sugar, Flour & Butter
Cutting-in/Cut-in
Often a recipe will call for you to "cut in" butter or shortening — usually when making biscuits or some other pastry that needs to be flaky.
The easiest way to accomplish this is with the simple tool called a Pastry Blender.
The fat, which is almost always a cold, solid fat, is rubbed or "cut into / cut in to" the dry goods until it is finely divided, typically described as small peas or coarse meal before the main mixing event begins. It is done Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade.
To "cut in" in serves the function of distributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules. This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk. This also results in a flakier product when rolled or formed before baking. The secret to success is that the solid fat must remain cold at all times before baking
Folding In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture. The method