Mixing Techniques Creaming Cutting-in Folding Cut and Fold Beating Kneading Stirring Whipping Sifting 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 aking 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 ngredients, 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 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 of folding outlined here applies generally; always Tollow any aaaltlonal T0101ng Instructlons provlaea Dy your recipe. For example, when beaten egg whites are folded into a batter, it is done so they will retain as much of their volume as possible. Beating Beating Technique Beating is a more intense process than mixing and traditionally requires a whisk or electric mixer. The goal in beating is often more than Just combining ingredients together, but also to introduce air into the mixture.
Tip the bowl slightly on edge away from you while beating if you are using a whisk. Angle the handle of the whisk toward you slightly so as you beat the mixture you cause the head of the beating device to bring as much air as possible into the baking ingredients. An electric stand mixer is mechanically designed to bring air into the food as it beats. Beating Uses Some cakes and baking toppings, such as meringue, require egg whites to be beaten until they are airy and voluminous. This creates a soft structure to your baked goods without the use of a leavening agent like baking powder.
According to the authors of Basic Baking: All You Need to Bake Well Simply,” creating an egg-foam batter with a whisk can take up to 45 minutes and a great deal of arm strength, so electric hand or stand mixers are the preferred method of most bakers. After the ingredients have been mixed, the next stage is to knead the bread dough. Note that kneading is not done in a classical sense if the bread recipe is for a Batter or No Knead bread Oust letting the dough develop the gluten over a long period of time on its own); the mixing method and rising period in essence, serves to mix and knead the bread dough. The Turning Method” is used with wet and sticky dough’s, easured by levels of hydration, also known as Rustic or Artisan bread dough. As you knead, the dough is developed further: the gluten strands that have begun to develop become realigned and strengthened into a strong network, more air bubbles are incorporated into the dough necessary as nuclei for the carbon dioxide bubbles, and the ingredients to be redistributed for the yeast to feed on resulting in a more active fermentation.
This enables the dough to expand to it fullest during the rising and baking steps. To use a spoon, whisk, or beater to move ingredients around in a circular motion. Stirring is a more gentle form of beating. Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew but not something that you want in a typical quick bread. (Muffins, cake, etc. ) Example: Stir the muffin batter Just until the dry ingredients are moistened.
WHIP: this process is usually used for introducing large volume of air to the basic Ingredient (egg wnlte, creme, Dutter, ana cream cneese) to Increase tne volume ana to stiffen the basic ingredient… 1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy. For example, egg whites are hipped until they form stiff peaks and heavy cream is transformed into whipped cream. 2. A light dessert prepared with whipped ingredients such as egg whites or whipped cream into which are folded pureed fruit, chocolate, or sweet spices for flavoring. . A utensil used for mixing food ingredients being prepared for baking or serving. A whip is basically a larger version of a whisk. Whisks range in size from 6 inches to over 24 inches in length, while a whip typically will range in size from 24 inches to 60 inches in length. Sifting is a way to lighten flour that’s gotten packed down in a bag during storage and hipping. It’s also useful for mixing dry ingredients together and making sure there arent any stubborn clumps.
You don’t need a fancy sifter (though they’re great fun! ), but a few basic kitchen tools you probably already have. The simplest way we know to sift flour is to dump it into a strainer over our mixing bowl. A fine-meshed strainer is best, but any old strainer or even a colander can work in a pinch. If you dont have a strainer handy, you can also mix flour with a wire whisk or a fork. You won’t get the flour quite as light as when sifting, but this will work to break up any clumps and fluff up the flour a bit.