1.

MIXING METHOD USED IN BAKING PRODUCT

If excessive baking powder is used, the color will be dark and yellowish and the taste will be
salty or bitter. Too little baking powder will result in the structure being heavy and dense with
low volume.

FAT.— General-purpose  shortening  compound  is used  in  quick  bread  and  batter
production.  Shortenings produce products with a soft crumb and aid in browning.

EGGS.— An important ingredient in quick breads and  batter  is  eggs,  which  add  flavor,
color,  and palatability.  They also  provide  some  leavening  action. Fresh whole eggs or frozen
whole baking-type eggs are used. Dehydrated egg mix may be used as a successful substitute in
any recipe if the eggs are sifted with the dry ingredients.  This  will  assure  even  distribution
and uniform  reconstitution  when  the  liquid  is  added.

OTHER  INGREDIENTS.—  Other  ingredients include  spices;  grated,  whole,  or  chopped
fruits,  nuts, poppy  or  caraway  seeds;  cereals  such  as  bran  or cornmeal; and salt. Salt adds
flavor. Mixing Methods How ingredients  are  mixed  determines  to  a  large extent the structure
and texture of the finished product. All ingredients should be evenly mixed. If needed, the flour
gluten should be developed to the desired degree to keep the loss of the leavening gas to a
minimum during baking. These  general  rules  apply  to  mixing  quick  breads and  hatters,
regardless  of  which  mixing  method  is chosen: l The degree of mixing is always limited when
the leavening is produced by baking powder. l The amount of mixing varies with the kind of
ingredients and their proportion, except for leavening, For example, a product containing a high
percentage of fat and sugar maybe mixed longer with less harm to the quality  of  the  finished
product. l Recipes in the AFRS outline should be followed, step by step, as the method for
mixing quick bread halters.

MUFFIN-MIXING METHOD.—  This  method  is used  for  pancakes,  muffins,  corn  bread,
dumplings,  and fritters. The sequence of steps for the muffin method includes sifting dry
ingredients together, blending in the liquid and eggs, adding melted shortening, and mixing only
until  dry  ingredients  are  moistened.  Corn bread, muffin,  and  dumpling  batters  should
appear  lumpy.

BISCUIT OR PASTRY METHOD.—  This means of combining ingredients is used principally

for biscuits. This dough contains more flour than liquid and is of a kneaded  consistency. The
dough is prepared by sifting dry ingredients together,  blending  in  the  shortening,  adding  the
liquid, and  mixing  only  enough  to  yield  a  uniform  structure. The dough is then cut into the
desired shapes and baked.

CAKE  METHOD.—  Several  quick  breads  and batters are mixed by the cake method. Cake
doughnuts, coffee cakes. 1. Quick cakes, and muffins are mixed similarly to batter Steps used in
this method are as follows: Cream shortening and sugar, Add eggs. Gradually add the dry
ingredients to the moist ingredients, alternating so  that  you  begin  and end with the dry
ingredients. Bread Preparation Both drop and pour soft batters and roll-out dough preparation
methods are important to know. These batters and roll-out doughs are explained individually in
the following  sections. Coffee Cakes Coffee cakes are popular breakfast or brunch items. The
recipe formulas are the same as for regular cakes eaten as desserts,  except  for  minor  ingredient
changes. The major difference is in the frosting used on cakes. Coffee cakes are either  topped
with  sweetened crumbs or combined with fruit. Crumb cake and quick coffee cake recipes in the
AFRS are of this type. Serve these cakes while still warm.  Quick coffee cakes may be  prepared
with  biscuit  mix.
2. MIXING TECHNIQUES OF CAKE BUTTER

How To Mix Cake Batters For Better Results

A good cake is the result of measuring accurately high-quality ingredients, mixing them correctly
and bake the batter at the appropriate temperature and time.

It is essential to have a thorough understanding of the mixing procedures because errors in

mixing can result in cakes with poor texture and poor volume.

This hub is all about understanding the mixing process and the different cake mixing techniques.

Understanding the Importance of Mixing

The three main goals of mixing cake batters are:

 Combine all ingredients into a smooth, uniform batter

 Form and incorporate air cells in the batter
 Develop the proper texture in the finished cake

They seem pretty obvious, but understanding them will help you to avoid many errors in the
mixing process.

Combine The Ingredients Into A Uniform Batter

In order to have a uniform batter we have to be careful especially with two of the major
ingredients in cakes: fat and liquid. They are, by nature, unmixable. The purpose of mixing is to
form a uniform mixture with these unmixable ingredients (an emulsion). The liquid will be held
in tiny droplets surrounded by fat. When the fat can no longer hold the liquid in emulsion,
curdling occurs.
Factors that can cause curdling:

 Using the wrong type of fat

 Having the ingredients too cold
 Mixing fat and sugar too quickly
 Adding the liquids too quickly
 Adding too much liquid

Forming Air Cells In The Batter

In cake batters air cells are important for texture and for leavening. A smooth texture is the result
of small, uniform air cells. A coarse texture is the result of large or irregular air cells.

What helps to leaven a cake is the air trapped in a mix that expands with the heat of the oven.
This air provides all the leavening when no chemical leavener is used. If we are using baking
powder or baking soda, the air cells provide places to hold the gases released by the chemical
leavener.

For a good air cell formation we need:

 Correct ingredient temperature

Cold fat is too hard to form good air cells, and fat that is too warm is too soft.

 Correct mixing speed

Mixing speed should be moderate (medium speed if using a mixing machine). I we mix at high
speed, the friction will warm the ingredients too much forming less and irregular air cells.

In egg-foam cakes (angel food, chiffon, sponge), the air cells are formed by whipping eggs and
sugar. The egg and sugar mixture should be slightly warm to obtain better results. The mixture is
first whipped at high speed and the final stages are done at medium speed to retain the air cells.

Developing The Proper Texture In The Cake

One factor of mixing that affects texture is gluten development. We want cakes to be tender,
which means we want very little gluten development.

Gluten is a substance made up of proteins present in wheat flour. It gives structure and strength
to baked goods. Wheat flours are classified as strong or weak, depending on their protein
content. Strong flours have a high protein content and are used for breads. Weak flours have a
low protein content and are used for cakes.

In general, the more a dough or batter is mixed, the more the gluten develops. Thus, bread
doughs are kneaded for a long time to develop the gluten and cakes for a short time to be tender.
Basic Cake Mixing Methods
You can find different mixing classifications that varied from one pastry chef to another and
from one book to another. The important thing is to understand the mixing process and to know
that cakes can be classified into two main groups.

 High-fat or shortened cakes

 Low-fat or foam-type cakes

The basic mixing methods are:

 One-step mixing method

 Creaming method

 Egg-foam method

One Step Mixing Method

This is one of the easiest and less time consuming mixing methods.
Creaming Mixing Method
Used when making high-fat cakes. This method, also called the conventional method, was for a
long time the standard method for mixing high-fat cakes. The development of emulsified
vegetable shortenings led to a simpler mixing methods for cakes containing great amount of
sugar, liquid and fat. However, the creaming method is still widely used.

I recommend using butter instead of shortenings.Butter adds flavor to the cakes, shortening does
not. Butter also influences texture because it melts in the mouth.

This mixing method requires some time so be patient to achieve better results.
Egg-foam Mixing Method
This mixing method is used when making low-fat cakes. The three main egg-foam methods are:
Angel Food, Chiffon, and Sponge. The sponge method has also many variations.

Most egg-foam cakes depend on the air trapped in beaten eggs for most or all their
leavening.These cakes have a springy texture and are tougher than high-fat cakes. Most
European cakes are made using this mixing method.
Pan Preparation
Prepare pans before mixing cake batters so cakes can be baked immediately.

-For high-fat cakes, layer pans must be greased.

-For angel food and chiffon cakes, bake in tube pans and do not grease them. The batter must be
able to cling to the sides so it does not sink back into the pan after rising.

-For sponge cake layers with little or not fat, grease the bottoms but not the sides of the pans.
3. STAGES OF WHIPPING EGG WHITES

The different stages of whipping egg whites

The most important thing you need to know about beating egg whites is when to stop. Most
recipes indicate a certain stage to which the foam should be beaten. Here are the stages,
plus a description of overbeaten egg whites.

Foamy

The egg whites are just lightly whipped to a frothy but still fluid consistency. They will
consist of large bubbles on the surface that readily pop. The foam will not hold any peaks
when the whisk is lifted from it.

Soft Peaks

This means that the foam is moist, shiny and bright white. When the whisk or beaters are
lifted, the foam will form a dull peak, then pile softly or gently curl over. It will also flow
when the bowl is tilted.

Stiff Peaks

At this stage, the foam maintains its glossy sheen and holds an upright peak when the
whisk or beaters are lifted. it will not flow, or will just barely flow, when the bowl is tilted. At
this point, the foam has reached its maximum volume.

Overbeaten

This is a common mistake, particularly when whipping with electric mixers. You will know
that the egg whites are overbeaten when the foam begins to look dry and granular. To
rescue overbeaten egg whites, add an extra fresh white and beat until you have a glossy
foam that holds the desired peaks.