Important Mixing Techniques For Baking

How to Achieve Great Baking Results from Proper Mixing Techniques

Mastering mixing techniques is key to better baking. Each method affects texture, rise, and crumb. Use the wrong one; your baked goods can turn out dense, flat, or tough. The good news? Once you know these methods, you’ll mix confidently and get the right results every time.

Three essential techniques are the Creaming Method, the Muffin Method, and the Biscuit Method. Each has a specific purpose. The creaming method works best for cakes, cookies, and quick breads. It adds air to your batter for a light, fluffy texture. The muffin method is great for quick breads, muffins, and pancakes. It keeps the batter tender by reducing gluten development. Finally, by cutting fat into the flour, the biscuit method creates flaky layers in scones, biscuits, and pie crusts.

Understanding these methods is more than just following instructions. It’s about knowing why you mix the way you do. You’ll see how creaming impacts lift, why overmixing muffin batter makes it tough, and how cold butter in the biscuit method creates perfect flakiness.

With practice, you’ll adjust each method to suit your recipes. Start with the basics, and you’ll bake like a pro in no time. Let’s dive into these game-changing techniques!

Ingredient Temperatures

One of the most important things to remember about all of these methods, except the biscuit method, is that all ingredients should be at or near cool room temperature, or about 68-70 degrees F. Keeping all of your ingredients at the same temperature will help keep solid fats and proteins plastic (more “stretchy”) so they can expand to their full potential.

• If your proteins (eggs, generally) are too cold, it will take longer to incorporate or whip them into a foam.
• If your fat is too cold, it won’t be plastic enough to allow maximum air incorporation.
• If your fat is too warm, it will also lose its plasticity, so make sure that your fat is soft and moldable, like Play-Doh.
• It shouldn’t be so soft that you can run your finger through it and leave a furrow.
• It should be malleable, not melty.

Creaming Method

Having fat and eggs at cool room temperature is crucial for the creaming method. This method involves beating fat with sugar to create tiny pockets in the fat. These pockets trap air, helping the batter rise as it bakes. To get the best rise, you need thorough creaming. This step ensures the fat evenly coats the batter and creates enough air pockets.

Next, you add the eggs. But here’s a common mistake—adding cold eggs straight from the fridge. What happens when you drop 39-degree eggs into creamed fat? The fat solidifies. Suddenly, your smooth, airy mixture turns lumpy, and your batter won’t rise as it should. Avoid this by using room-temperature eggs and fat.

The creaming method works for cookies and cakes, but the results differ. Cookies are usually denser, while cakes are lighter. Part of this difference comes from how long you cream the fat and sugar.

For chewy cookies, cream slowly. Stop when the fat and sugar blend into a soft paste. For lighter cookies or cakes, start slow, then increase to medium speed. Beat until the mixture turns fluffy. More creaming time means more air pockets, which leads to a better rise and a lighter texture.

The Muffin Method

The muffin method is a less technical method of mixing ingredients.  You still need to ensure that your ingredients are at room temperature, but as long as you remember to use a very light hand when mixing the wet ingredients into the dry ingredients, you should succeed with this method.

An easy way to check if you’ve mixed with a light enough hand is to break a baked muffin apart and look at the crumb.  If you see long tunnels in the crumb, you mixed too enthusiastically.

These tunnels are formed when air bubbles (created by chemical leaveners, in this case) rise through a batter with lots of gluten.  Remember—flour + liquid + agitation=gluten.

One other item to consider when using the muffin method is that there is no “pre-leavening,” if you will.  By this, I mean that no small pockets are formed with sugar and fat as in the creaming method.

In the muffin method, the fat is generally introduced with the wet ingredients in a liquid state (either oil or melted butter).

This being the case, it is very important to sift your dry ingredients together very well.  This will do two things for your finished product:

• Chemical leaveners will be evenly distributed so that your final product will have an even rise.
• Sifting aerates the dry ingredients, providing very tiny air pockets for the chemical leaveners to expand upon.

If you just dump all your dry ingredients without thoroughly mixing them and aerating them, you will end up with lumpy, lopsided muffins.

Mixing Techniques for the Biscuit Method

The biscuit method is very similar to the muffin method with one notable exception.  Rather than melting the fat (or using oil) and adding it to the dry ingredients along with the liquid, the fat is always introduced cold (even frozen) in the biscuit method.

Cold fat is rubbed in or cut into the well-mixed dry ingredients before any of the liquid is added.  What does this one change in method mean for the finished product?

In both methods, the liquid is mixed in gently, so the main difference between the two is the manner in which the fat is incorporated.  Remember, fat that coats flour inhibits gluten formation.  Knowing that, you can bet that a procedure that requires you to cut the fat in with the flour before adding liquid will result in a more tender end product.

And biscuits are generally much more tender than muffins!  Another distinction between the two is the temperature at which the fat is incorporated.  In most other methods, all ingredients should be at cool room temperature.

In the biscuit method, however, the fat and the liquid are both cold.  Very cold or partially frozen butter is often specified in biscuits and pie crusts, as is ice water.  The reason for this becomes obvious, once you understand ingredient function.  Cold fat does not readily distribute in a dough or batter.

Whereas in the creaming method, we want the fat evenly distributed throughout the batter, in the biscuit method, while we want the fat to coat some of the flour, we want the rest of it to be in small, discrete pieces suspended throughout.  Adding ice water or another very cold liquid helps ensure that the butter stays cold and solid during any additional mixing, since mixing creates friction which, in turn, creates heat.

If the fat in question is butter, in the baking process, the water in the butter (most butter in the US is about 18% water) heats and turns to steam, assisting in leavening.  The fat melts invitingly in little pools, tenderizing the surrounding dough and giving items made with the biscuit method a wonderful, buttery taste.

When using shortening, which is 100% fat, there is no steam assist in the rise, but all the fat will melt and tenderize the surrounding dough.

What if I want Flaky Biscuits?

This is a valid question, and here’s how to achieve a flaky biscuit.

First, I’ll tell you how, and then I will point out the chemistry behind the method.  To make a flaky biscuit, use all butter, and leave the fat in larger pieces — ⅓ to ½ inch chunks is ideal.  Once you combine your dough, pat it out into a ½” thick rectangle on a lightly floured board.

With the help of a bench scraper, fold the dough in half.  Roll out the resulting thick rectangle to the original ½” with a rolling pin.  Turn the dough, and fold and roll again.

Do this a total of six times.  Then, cut and bake your biscuits at a fairly high temperature—400 degrees, F, or so.  They will rise up high and flaky, especially if you are using a convection oven.

How does this technique result in a flaky biscuit?

A flaky biscuit comprises thin sheets of dough stacked on top of each other with lots of large flakes of butter throughout.  When you cut through the dough that you’ve made with this technique, you will be able to see the horizontal layers as well as the thin sheets of butter (the chunks of butter that you originally started with have been rolled into sheets with the rolling pin).

You will notice that as you roll and fold, the dough will become more and more uniform in texture (it will start out very “shaggy”), and it will also become more difficult to roll.  This is because all of the rolling that you are doing is developing the gluten in the flour (flour + liquid + agitation = gluten).

In this case, the rolling provides the agitation.  Depending on the protein content of your flour, you will get more or less gluten development.  I recommend using an all-purpose flour for flaky biscuits and a low protein flour like cake flour or White Lily brand for making tender biscuits.

At the same time that you are activating the gluten, you are also rolling the butter out into sheets.  Steam and melting fat will lift and separate the layers in the oven.  Same recipe, two techniques, two distinctly different biscuits.  Isn’t science fun?!