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- Blended. Example: King Arthur's Carrot Cake. Cakes made with this method: Very moist; a great candidate for adding mix-ins. Basically stir together and go, the blended method is the easiest of all cake-prep types.
- Creaming. Example: Lemon Bliss Cake. Cakes made with this method: Sturdy, yet soft textured. Easy to slice and stack in layers; also ideal for Bundt pans.
- Foam. Example: Angel Food Cake. Cakes made with this method: Extremely light and airy. This high-rising, somewhat "resilient" cake slices best with a serrated knife or pronged angel food cutter.
- Paste (also called reverse creamed) Example: Golden Vanilla Cake. Cakes made with this method: Tighter textured, though still moist. A great candidate for tiers.
- Stirring. Stirring is not exclusive to baking – it’s the most basic mixing method in cooking and the easiest way to combine several ingredients. Stirring requires you to use a spoon or spatula to work ingredients in a clockwise or counterclockwise motion.
- Folding. Despite what some popular sitcoms may say, folding is not complicated. It is, however, essential for the success of certain recipes. According to Taste of Home, folding works delicate ingredients into heavier batters.
- Creaming. Creaming can be a confusing term to new bakers. Unlike stirring, whipping, or kneading, it doesn’t bring a specific action to mind. However, just like folding, this is a very easy way to combine ingredients quickly.
- Whipping. Whipping is probably the most well-known form of mixing in baking. However, it’s more of a way to prepare things like eggs and heavy cream.
Aug 8, 2010 · Folding is a technique to gently incorporate one ingredient into another. It's primary purpose is not to overmix, because the jostling would disrupt the texture of the dish.
Aug 26, 2020 · Folding, beating, and stirring are three different methods for mixing ingredients when baking. Each one uses a different motion and a different tool, producing a different result. I recently saw a popular baking blogger on Instagram say that folding is just a fancy term for stirring, and I cringed.
- Muffin Method
- Creaming Method
- Reverse Creaming Method
- Whipped Eggs Method
- Flaky Dough Method
- Laminated Dough Method
- Bread Method
The muffin method, also known as the two-bowl method, is the technique you would use to make muffins (duh!), but also quick breads, and even pancakes. This is the easiest mixing method you can use. For the muffin method, you use two bowls: 1. All your dry ingredients go in one bowl, so the flour, chemical leaveners, salt, spices, and even the sugar...
The creaming method is used to make cakes and also cookies. When you start a cake or cookie recipe by "creaming the butter and the sugar until light and fluffy" or "beating the butter with the sugar", you are using the creaming method of mixing and by doing so, you are mechanically incorporating air into the recipe as of this first step of mixing. ...
The reverse creaming method isn't as popular among home bakers, but it is definitely worth exploring! The basic steps are as follows: 1. Combine all your dry ingredients with the softened butter to form a coarse crumble(including the sugar!). 2. Combine all the liquid ingredients in a bowl with a pouring spout (like the eggs, milk or buttermilk, va...
The eggs and sugar are whipped together to the "ribbon stage" for this simple gluten-free chocolate cake that is a riff on a flourless chocolate cake, also called fallen chocolate cake. A sponge cake like this hot milk cakeis another example of a cake made with whipped eggs. These cakes often have less fat in them (sometimes even no fat, like the a...
You use this flaky dough method for pie dough, scones, biscuits, and rough puff pastry: 1. All the dry ingredients go into a big bowl(flour, salt, maybe a little sugar) 2. The cold butter is cut into small cubesand chilled again until it is very cold. 3. Add the cubes of cold butter to the big bowl of dry ingredients and using a pastry cutter, two ...
If you've ever made homemade croissants or puff pastry, then you have used the laminated dough method. 1. Make a dough of flour, water, salt, and maybe some butter, but not too much. The dough may contain yeast if you are making croissants 2. Make a butter blockthat consists of a lot of butter that is shaped into a block and chilled until firm. 3. ...
If you're making homemade bread, you'll notice that you first have to mix the ingredients of the dough, then you have to knead it for an extended period of time, upwards of 10 minutes for something like a homemade brioche made in a stand mixer. The kneading is essential to rearranging the flour proteins into an elastic, supple, stretchy network cal...
Feb 5, 2017 · Our main goal is to combine all ingredients into a smooth uniform batter, form and incorporate air cells, and develop the right texture in the finished batter. There are a total of 7 Methods of Mixing: High – Fat or Shortened Cakes. Low – Fat or Foam Type Cakes. I explain each method in its own post with their variations in detail.
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Feb 21, 2024 · Whether you're a new baker trying to learn your stuff or you just want to brush up on the differences between your favorite cake recipes, you need to know about the three most popular cake mixing methods! From the two-bowl method to reverse creaming and more, you'll learn everything you need to know about these common mixing techniques right here.
