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How-toMixing Method – Basics
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Once the ingredients have been selected and measured, often the next step is to mix them all together. What does that mean?
The general objectives in mixing batters and dough are:
SARAH SAYS: Flour is made up of particles of protein, glutenin and gliadin, which when mixed with moisture in the recipe, produce gluten. Mixing serves to physically break apart these proteins into smaller pieces and expose the moisture-loving portions, so the two blend together more effectively. Gluten is the magical elastic substance which traps and holds air bubbles which expand from the gas from the leavening. Gluten also allows you to roll out pastry into thin sheets that don’t fall apart. During baking, it stretches like a net to contain the expanding air bubbles during rising. At a certain point in baking, the stretched flour proteins become set, resulting in the structure of the baking recipe.
Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding.In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good. The implements used, such as blades, whisks, spoons, etc., themselves make a difference. They have a great impact on what happens during mixing.
There are many methods for combining the ingredients of baked products. In general, they are:METHODWHEN TO USEHOW TOTRADITIONAL MIXING METHODSCreaming Method (Fat-Sugar, Cake or Conventional)SHORTENED (BUTTER) CAKES
COOKIESIt is done with sugar beaten into stick butter, margarine or shortening (solid, plastic fats), until light and fluffy. Eggs are then added. Finally, flour and dry ingredients added. This technique is used with our Ultimate Butter Cake (UBC) Recipe Tutorial.
With some cookie recipes, you will not necessary beat the ingredients until light and fluffy. An example is Sarah’s Thick-with-a-Chew Chocolate Chip Cookie Recipe Tutorial.All Ingredient Method (Single Stage, Quick-Mix, One Bowl or Dump)SOME CAKESand
CAKE MIXESAll dry and liquid ingredients are mixed together at once. Our Wacky Chocolate Cake Recipe is an example.
Biscuit MethodQUICK-BREADS (Biscuits and scones)
Similar to thePastry-blend method. Flour and all dry ingredients are combined. Fat is then “cut into” the flour mixture until it resembles coarse cornmeal. Liquid is added last. Dough is mixed just until moistened. Sometimes a short knead is done. We use this baking technique with our Tender and Flaky Sweet Biscuits Recipe.
Egg Foaming or Foaming Method (Conventional Sponge)UNSHORTENED (FOAM) CAKES(Angel Food, Sponge or Chiffon Cakes)Beaten eggsare one of the key’s to success in making recipes. Whipping eggs (whole and/or yolks only or whites only) with a portion of the sugar.Try our Blue Velvet Chiffon Layer Cake Recipe Tutorial.High-Ratio Mixing Method(Two Step or Quick-Mix; erroneously called the Two Stage Mixing Method)HIGH RATIO CAKESAn alternate mixing technique for butter cakes, whether dense or light,developed by the Pillsbury Co. It is used anytime you havethe weight of the sugar in the batter is equal to or greater than the weight of the flour.This involves mixing all the dry ingredients first, then beating in cold, but softened butter. Then, the eggs and liquid ingredients are slowly added. Mixing this way guarantees a smooth batter that doesn’t separate, thus making for a light and delicate baked cake. However, cakes do not rise as high when using this method.
SARAH SAYS: I did invent the first cake recipe with all-purpose flour using the Two-Step Mixing Method in 2008, with my Year Round Spice Cake Recipe.Muffin Method (Two Stage or Two Bowl)QUICK-BREADS (Loaves, Muffins, Pancake and Waffle Batters) and OIL CAKESDry andwet ingredients are mixed separately and then combined andfolded until the dry ingredients just become moist. Take a look at our Chocolate Muffin Tops or Muffins Recipe.
Pastry-Blend MethodPIE CRUSTSThe fat is “cut into” the flour. Once the liquid is added, the dough should be mixed well, but not beaten at length for this will toughen the gluten. You’ll love our Flaky Pie Crust or Pate Brisee Tutorial.Little AerationFLOURLESS CAKESIngredients aremixed / stirred with minimal incorporation of air. Folding is a technique often used. We use this in our Frosted Fresh Cherry Cake Recipe Tutorial.SARAH’S NEW MIXING METHODSEasy Mix Angel Food Cake Mixing MethodANGEL FOODAdapted in 2013 for Angel Food Cakes. See the Easy Mix Angel Food Cake Recipe and TutorialHealthy Oven Mixing MethodHEALTHY OVEN
LIQUID OIL / FRUIT PUREES INSTEAD OF BUTTER RECIPES (Search using keywords: healthy oven)I developed the in 1999 (Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999).The wet PLUS sugar ingredients are mixed separately and then combined and blended until the dry ingredients just become moist.The wet, typically including fruit purees, such as applesauce) PLUS sugar ingredients are beaten until frothy for better aeration, before being combined with the dry. Includes the developmentof a new Healthy Oven Reduced-Fat Creaming Mixing Method used in the absence or lowering of traditional solid fat.Sarah’s Gluten Free (Gluten-không lấy phí) Mixing MethodGLUTEN-FREE
(Search using keywords: gluten-không lấy phí)Developed by Sarah Phillips in 2009. Aeration of gums, such as xanthan, necessary in the recipe. For example, yeasted bread dough made without wheat flour containing gluten lack extensibility or stretch. The xanthan gum adds in stretch.See the Sarah’s Gluten-Free Yellow Butter Cake Recipe Tutorial.Sarah’s Sugar Free Mixing MethodSUGAR-FREEI successfully developed New Mixing Methods when I developed sugar-không lấy phí cakes, in 1999 and incorporated it into my gluten-không lấy phí baking. This method helps aerate cakes in the absence of traditional crystalline sugar, and when using crystalline sugar substitutes. See the Healthy Oven Sugar-Free White Cake Recipe TutorialOTHER:
Bread Mixing MethodBREAD
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