Four Methods Of Mixing

There are four main methods of combining ingredients in order to make most baked goods. The three ways are : 1) Creaming fat and sugar, 2) Wet bowl and dry bowl, 3) Cutting in fat, and 4) Beaten egg whites. I am going to give a short description of each of them, and what they are most commonly used to make.

1) Creaming fat and sugar: This method begins with a substantial amount of a fat (most commonly butter, but also hard margarine and shortening) that has been softened at room temperature. If needed, the fat is softened by itself first, and then the sugar is added. The ratio of sugar to butter is often around 1:1 or 2:1. Brown and granulated sugar are most common, but confectioners' and superfine sugar are also used. The mixture is then creamed (beaten together) for a few minutes - usually until light and fluffy, but sometimes until creamy. This step may be done by hand or using an electric mixer, the latter being much faster and more opt to produce better results. This extremely important step is often overlooked, and is not given the proper amount of beating time, resulting in poorer quality baked goods. This method really gives volume, stability, and a light and fluffy texture to baked goods. Often, eggs will be added one at a time after the butter and sugar is sufficiently creamed, followed by vanilla and/or other flavorings. This method is most commonly used for cookies, some squares, and butter cakes.

2) Wet bowl and dry bowl: This method involves measuring (and often sifting) all of the dry ingredients into one bowl, whisking together until smooth, and whisking all of the liquid ingredients into another bowl until smooth. Then the liquid ingredients are added to the dry ingredients (often into a well made in the center of the dry ingredients), and is stirred until just moistened. Overmixing can cause these baked products to become tough and full of air pockets. This method is most commonly used for muffins and loaves.

3) Cutting in fat: This method begins with combining all of the dry ingredients, and then cutting in cold, cubed fat (commonly butter, shortening, or hard margarine) using a pastry blender, two knives, a fork, or your fingers. This mixture is combined according to individual recipe directions, but commonly until the size of peas or coarse crumbs - a few larger flakes of fat are preferable, it makes for a flakier product. Then a little liquid is added, usually ice water or milk, and the mixture is stirred with a fork very lightly. This type of dough benefits from minimal handling. A light touch in mixing and rolling is best. Often this dough must chill before rolling and/or baking.This method is commonly used for pie crusts, biscuits, and other doughs.

4) Beaten egg whites: This method is pretty self-explanatory. Egg whites are beaten until they form soft or stiff peaks, depending on the recipe. Sugar is often gradually beaten into the egg whites to help increase their rise and stability. In order to get the best volume, you should ensure egg whites have absolutely no trace of yolk, and let them come to room temperature (they are much easier to separate when cold). (For more tips on beating egg whites, see my post from). The remaining ingredients (mostly dry) are then sifted and carefully folded into the egg whites, in order to prevent them from deflating which may result in a baked product with poor rise. This method is most commonly used for meringues and some cakes.

Well, these are the four main methods of mixing. In order to achieve baked goods with the best quality, you should always mix according to individual recipe directions.