Baking is about science not about luck. There are things like chemical reactions taking place and energy exchanges place when creating tasty treats.
Did you know that the mixing method actually is part of the science? I know, shut the front door.
Yup, there is a method to the madness for the way you actually mix.
What is mixing methods in your baking?
The point of mixing methods in your baking is to accomplish a few different things. The technique in which you mix the ingredients accomplishes different tasks. For example, if you need to combine ingredients, the recipe instructions might tell you to stir, but if you need to incorporate air, then the recipe may call for you to whip the ingredients.
There are 9 different methods for mixing. Each method adds something to your baking process, and each method is accomplished differently.
9 Different Mixing Methods
- Beating
- Blending
- Creaming
- Cutting
- Folding
- Kneading
- Sifting
- Stirring
- Whipping
Take a moment and see if you can think of a time you have used these different methods. Now think about why these techniques were important for the baking process in that specific recipe.
Why These Mixing Methods In Your Baking
- Beating: This is the process of creating air or gluten by quickly mixing ingredients. You accomplish this by using a spoon or the paddle attachment on a mixer.
- Blending: This is used to distribute the ingredients in a batter or mixture evenly. Several tools can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or the paddle attachment on a mixer.
- Creaming: This is when you incorporate air while combining softened fats and sugar. Use the paddle attachment of the mixer on medium for creaming.
- Cutting: This is done to mix fats into dry ingredients such as butter into pie dough. Depending on your final product, you can cut a mixture with a pastry cutter, your fingers, or the paddle attachment on your mixer.
- Folding: Folding is used to mix delicate ingredients like whipping cream or whipped eggs into a dough or batter. When folding in ingredients, use a rubber spatula or a balloon whisk.
- Kneading: This is done to create gluten in your product. Gluten provides the structure for your finished product. Use a dough hook for kneading. If you must do it by hand, fold vigorously in a rhythm to encourage the gluten forming process.
- Sifting: This process removes lumps from dry ingredients and aerate the ingredients. To accomplish this, my a rotating sifter or mesh strainer.
- Stirring: This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.
- Whipping: This is when you beat a mixture vigorously to incorporate air. To whip a mixture such as American buttercream icing (grab our delicious recipe here), use the whip attachment for your mixer or whisk.
This is one of the top questions we actually get asked consistently on social media. People ask us at least 3 times a week how mixing and why mixing messes up their recipes. If you would like to read the full article about the mixing methods go here. This article includes videos and podcasts to help you improve your baking.
