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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?
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.
The following are the mixing methods:
STIR
This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.
BEAT
The ingredients are moved vigorously in a back and forth, up and down, and around and around motion until they are smooth. An electric mixer is often used to beat the ingredients together.
BLEND
Ingredients are mixed so thoroughly they become one.
CREAM
Fat and sugar are beaten together until they take on a light, airy texture.
CUT IN OR CUTTING IN
To distribute solid fat in dry ingredients by Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade, until finely divided.
WHIPING OR WHISKING
Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
FOLD
One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.
Learning Video
Mixing Methods
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