Mixing Methods Illustrations
By: Kenzie Rogers
Blending Method.
1) sift or mix all ingredients in a large bowl
2) Beat all liquid ingredients in a small bowl until well blended
3)pour the liquid ingredients into the dry ingredients. Just enough so that to moisten the batter. BATTER WILL BE LUMPY!!
4) Fold in such ingredients such as: nuts, berries, chocolate chips, etc...
Sifting
sifting flour into a large bowl
Liquid ingredients
Beating all liquid ingredients together in a small bowl
folding in other ingredients
Chocolate chips all folded into batter correctly
Creaming Method.
1) sift dry ingredients into a mixing bowl.
2) Combine solid fats and sugars until fluffy.
3) Add eggs one at a time and blend well.
4) Add flour and liquid ingredients alternately until batter is smooth.
Sifting
All dry ingredients into a large mixing bowl
Adding eggs
Crack eggs and one at a time pore into bowl mix until you cant see the egg ( mix well.)
Alternating flour and liquid
Adding flour in first and then add in liquid. Alternate this until all ingredients are gone
Biscuit method
1) sift all dry ingredients into a large bowl
2)Cut the fat into the dry ingredients-need fat in small pieces- use pastry blender
3)whisk together liquid ingredients into a separate bowl
4) Add liquid to dry and mix lightly. Be careful not to over mix.
5)turn dough onto floured surface and knead lightly ( 5-10 times)
6)roll dough out and cut with a biscuit cutter.
cutting in fat
use a pastry cutter to cut in fat throughout the flour.
dough on flour surface
dough placed on a flour surface ready to be kneaded
roll out and cut
dough that is rolled out and being cut with a round biscuit cutter.