Mixing Methods
As in any craft, the learner must be able to understand the terminology of the craft, and the 'how' and the 'why' to its purpose. The following are examples of the most common baking techniques and most common baking terminology you will see in recipes. The baking terms and definitions presented in this chapter are expanded throughout the book. For example, as you begin reading a cake recipe, the recipe will tell you to fold the batter into the meringue. A thorough understanding of what mixing accomplishes is essential in producing a high-quality cake. Slight errors in the mixing methods listed below can result in a cake that has a poor texture and volume.
Definitions:
Beating: This technique is used to change the consistency of the ingredient(s). It is used to smooth, mix, and aerate the ingredients for various types of baked goods, such as cakes, cookies, meringues and creams.
Blending: A technique where two or more ingredients are combined so they are smooth and equally distributed throughout the mixture. A spoon, fork, rubber spatula, whisk, electric mixer with paddle attachment, food processor, blender, or even your bare hands can be used for this technique. Blending differs from beating in that its sole purpose is to combine the ingredients, not to incorporate air into the mixture.
Creaming: "to Cream" - This mixing or beating technique not only combines ingredients to make a uniform mixture, but also incorporates air into the mixture. A whisk, wooden spoon, or electric mixer with paddle attachment can be used. The butter should be at room temperature so it incorporates the sugar sufficiently to produce a smooth and creamy batter that is light and fluffy. Follow your recipe's instructions, as this step can vary in length from seconds to minutes, depending on how much air needs to be incorporated into the batter so it rises properly in the oven.
Cutting: "Cutting In" - A technique used in pastry making (scones, biscuits) involving the mixing of a cold solid fat (butter, margarine, shortening) into dry ingredients (flour mixture) until the mixture is blended but still contains small flour-coated pieces of cold fat. This combining of the cold fat and dry ingredients must be done quickly and with a light hand so the fat does not melt. For light and fluffy scones or biscuits, the fat should not become too soft or cut too fine. A pastry blender, two knives, fingers, food processor, or an electric mixer with the paddle attachment can be used.
Folding: A simple but crucial technique used when combining a light and airy ingredient into a heavier ingredient or mixture in such a way as each ingredient maintains its original volume. This technique must be done quickly but gently and stop 'folding' as soon as the ingredients are blended. Start by placing one quarter of the lighter mixture on top of the heavier mixture. With a rubber spatula cut down vertically through the two mixtures, sweep across the bottom, up the nearest side of the bowl, and over the top of the mixtures (go in clockwise direction). Rotate the bowl a quarter turn counter-clockwise and repeat the down-across-up-over motion. This technique is commonly used to incorporate flour into a sponge cake base and adding egg whites to a cake batter or whipped cream into a custard base.
Kneading: Pronounced (NEED-ING). A technique used in both bread making and pastries to combine and work a dough or mixture into a smooth and pliable mass. In bread making, kneading the dough also develops the gluten strands in the flour so it adequately holds in the gases released by the leaveners (yeast) to produce a bread with good volume and texture. This technique can be done by hand, using the press-fold-turn action, or using a food processor or electric mixer with the dough hook.
Sifting: A technique used to combine dry ingredients so the mixture has a uniform consistency. At the same time, it also aerates the ingredients and breaks up any large lumps that may have resulted when the dry ingredient(s) were in storage. Sifting does increase the volume so be sure to read your recipe's instructions before sifting. If your recipe states "1 cup of sifted all-purpose flour" this means you sift the flour before measuring it. However, if your recipes states “1 cup of all-purpose flour, sifted" this means you measure the flour first, then sift it. Sifting can be accomplished using a finely woven meshed strainer, sieve or sifter.
Whipping: A mixing technique used to incorporate air into an ingredient or mixture (i.e. egg whites, heavy cream) to increase its volume and make it light and fluffy. This is done by vigorously beating in a circular motion using a wire whisk or electric mixer. Egg whites are often whipped and then added to cake batters to make them less dense so they have more volume when baked. Whipped heavy cream can be added to custards or sauces to make them lighter.