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Marilyns Treats

January 22, 2016 · 8 Comments

Tip Friday Folding

Tip Friday

Folding is the term used for combining a delicate mixture into a thicker mixture to ensure that both mixtures are properly combined.
Folding is the term used for combining a delicate mixture into a thicker mixture to ensure that both mixtures are properly combined.

Folding Your Ingredients

Folding is the term used for combining a delicate mixture into a thicker mixture to ensure that both mixtures are properly combined.

Over mix and you lose the air that provides the lift and lightness. If you under mix and end up with a streaky batter.

Start with a Large Bowl

Having a large bowl provides you with the space you need to combine your mixture without having to worry about overflowing or deflating your egg whites or whipped cream.

Use a Flexible Spatula

Tip Friday Folding There is a better way to fold in your dry ingredients to your wet ones. Don’t leave any unmixed ingredients behind. Folding is the term used for combining a delicate mixture into a thicker mixture to ensure that both mixtures are properly combined.

A wide flexible silicone spatula works best for folding. This tool allows you to scrape every last bit of your ingredients up from the bottom of the bowl to fully incorporate into the mix.

Take it Slow

Folding takes a little patience to ensure your mixture comes together as expected. You don’t want to rush this process.

Just keep folding. If you rush you’ll lose all the air you’re trying to incorporate. Remember that air is the key to light and fluffy desserts.

Tip Friday Folding There is a better way to fold in your dry ingredients to your wet ones. Don’t leave any unmixed ingredients behind. Folding is the term used for combining a delicate mixture into a thicker mixture to ensure that both mixtures are properly combined.

Add Light to Heavy

Always add your lighter ingredients to your heavier mixture. Starting at the center of the bowl, cut straight down the center with a wide, flexible spatula all the way to the bottom of the bowl. Eggs, oil, and butter are great examples of a light mixture.

If you’re working with a particularly dense batter, you can start by incorporating just a bit of your lighter ingredients to loosen it up a bit before folding in the rest. This will help keep the airy, puffy nature. Cookie dough is a great example of a dense batter.

Tip Friday Folding There is a better way to fold in your dry ingredients to your wet ones. Don’t leave any unmixed ingredients behind. Folding is the term used for combining a delicate mixture into a thicker mixture to ensure that both mixtures are properly combined.

Scrape the Bowl

Scrape along the bottom of the bowl towards you. Continue up the side and fold the mixture over the top.

Rotate and Repeat

Rotate your bowl a quarter turn and repeat scraping until just combined. Once your mixture has no streaks or separation, you’re done! Resist the urge to over stir.

With these tips and steps in your baking portfolio you’re ready to tackle some of your favorite recipes.

Learn more tips like these! Tip Friday Docking, Tip Friday Leveling Crust and Tip Friday Cutting In.

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

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blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankAmberjane says

    February 1, 2016 at 2:12 PM

    Great tip Marilyn – thank you for sharing on Pin Worthy Wednesday

    Reply
    • blankMarilyn Lesniak says

      February 1, 2016 at 2:20 PM

      Thanks for commenting Amber Jane. Have a great week.

      Reply
  2. blankNikki Frank-Hamilton says

    January 31, 2016 at 7:04 AM

    Marilyn, I always look forward to your tips, I may think I’m doing something correctly then I read your tips and realize I need to tweak a thing or two, or I learn something totally new! Thanks!

    Reply
    • blankMarilyn Lesniak says

      January 31, 2016 at 3:06 PM

      Thanks Nikki. Out of all mu posts the tips are the ones I love the most but I worry about how they are received! I am glad you commented.

      Reply
  3. blankSandy Sandmeyer says

    January 28, 2016 at 9:06 PM

    Folding looks a lot more complicated than it really is. Thanks for making that a reality for me. I’m so glad that you shared this at the Over the Moon Link Party.

    Reply
    • blankMarilyn Lesniak says

      January 30, 2016 at 3:57 PM

      Thanks Sandy. i worry that the more recognized tips will flop. I always hope someone will feel validated by those! Have a great week.

      Reply
  4. blankCJ Huang | Morsels of Life says

    January 28, 2016 at 3:49 PM

    I’m loving this tip – I seem to overmix a bit and using a whisk sounds like a faster way to get things mixed without letting all the air bubbles collapse. Thanks for sharing!

    Reply
    • blankMarilyn Lesniak says

      January 28, 2016 at 4:21 PM

      I am glad it is helpful CJ. I am guilty of this myself. Typically I start my stand mixer then concentrate on things inside and outside the kitchen. This makes for a lot of flat batters! Have a great week.

      Reply

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blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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