Mixing Methods Illustrations

Blending, Creaming, and Biscuit Methods

Blending Method

1) Sift together or mix all dry ingredients in a large bowl.
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2) Beat all liquid ingredients together in a small bowl until they're well blended.
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3) Pour the liquid mixture into the dry ingredients. Mix just enough to moisten the dry ingredients. Batter will be lumpy.
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4) Fold in such ingredients as chopped nuts, raisins, chocolate chips, blueberries, etc.
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Creaming Method

1) Sift dry ingredients into mixing bowl.
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2) Combine solid fat and sugar until light and fluffy.
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3) Add eggs one at a time and blend really well.
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4) Add flour and liquid ingredients alternately until batter is smooth.
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Biscuit Method

1) Sift all dry ingredients into the mixing bowl.
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2) Cut the fat into the dry ingredients-need fat in small pieces-use a pastry blender.
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3) Whisk liquid ingredients in a separate bowl.
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4) Add liquid to dry and mix lightly. Be careful not to overmix.
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5) Turn dough onto floured surface and knead lightly (5-10),
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6) Roll dough out and cut with biscuit cutter.
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