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
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.
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.
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.