Mixing

When you mix the ingredients you should not mix salt and the yeast as the first ingredients. You run the risk of killing the yeast. Place them on opposite sides of the bowl, or mix the salt into the flour first so it will be diluted. You should also put in the fat as late as possible. The fat can encapsulate the yeast and so it raises poorly. A good tactic is to pour in at least half the flour before adding the fat.

You cannot be 100% accurate in the use of a recipe when it comes to baking. The reason is that the flour can be different from time to time. So there will always be an artisan aspect in judging whether or not your dough is right. It can only be learned by experience. So just add 90% of the flour when you start. Then you can always add more later. If it becomes too dry you can add more liquid. The mistake novice bakers make most often is that they make the dough too dry, because that makes it easier to handle it. Try to make it wetter than you expect it should be.

It really is important that you mix your dry ingredients all together in one bowl, your wet in another bowl, and then you can whisk all together. The general rule of baking, whether it be cookie dough, cake mix or pancake batter, is as follows: dry ingredients should be combined together thoroughly in one bowl BEFORE adding liquids. Liquid ingredients should ALWAYS be mixed separately before they’ve been added to the dry ingredients. Mixing the dry ingredients by themselves means you will evenly disperse the raising agents, spices, sugar etc throughout which is important for an even batter.

Over mixing batters and dough will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield you tougher baked goods, not a light and tender bake, like you want. Mixing the dry ingredients together first, and then doing the same with the wet ingredients, means that once you combine the two, you will have to do very little mixing. The less you mix the flour the less gluten has a chance to develop meaning you end up with a fluffier and light end product.

Mixing

Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding.

STIR: mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.

To mix a substance(s) in a circular pattern using a spoon, spatula or other such utensil.

BEAT: A vigorous method, usually mechanical. An electric mixer is often used to beat the ingredients together.

This is the rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor. The purpose is to thoroughly combine ingredients and to incorporate air, making cakes light and fluffy.

BLEND: Ingredients are mixed so thoroughly they become one.

Blend ingredients is to mix two or more of them together with a spoon or whisk or an appliance such as a blender, mixer, or processor.

BIND: Binding Agents are any ingredient that can help a mixture hold its shape or remain bound together.

Adding a liquid, such as beaten egg or melted fat, to a dry mixture to hold it together. Binding agents like Xanthan gum, psyllium husk powder, and guar gum are often used in gluten-free baking. ... Gluten protein is what traditional recipes rely on to thicken dough and batters, trapping air bubbles to make your baked goods light and fluffy.

CREAM: Blending of ingredients with a softened form of a solid fat.

Creaming butter and sugar helps to give baked goods structure by beating air into the butter, while the sugar helps to hold the air. Start with room temperature butter. Beat at a low speed for 30 seconds to get the butter creamy and whipped. Tip: The mixing bowl, paddle and butter should be at room temperature.

CUT IN OR CUTTING IN: to work the two elements with two knives or a pastry blender until well mixed.

To cut in, you can use either two knives or a pastry blender. If you are using knives, hold a knife in each hand and cut across the shortening in opposite directions, working it into the flour—this may take a bit of time. Don't work the shortening into the flour so much that it becomes a solid mass. You should stop when the pieces of shortening coated with flour are about the size of small peas.

WHIP OR WHISK: Air is incorporated into foods by whisking

The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy. For example, egg whites are whipped until they form stiff peaks and heavy cream is transformed into whipped cream.

FOLD: One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.

Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.