It’s Tip Friday on Marilyn’s Treats. And todays tip is Folding
Sifted dry ingredients are being folded into beaten egg whites with a whisk. Draw the whisk down through the bowl and back up in a circular motion.
Ingredients with air beaten in, such as beaten egg whites or whipped cream, are combined with the rest of a recipe’s ingredients in a way that preserves as much of the air bubbles as possible. We like to use a whisk for this, because the many wires of the whisk combine the two mixtures effectively in just a few strokes. This results in a light texture in the finished product.
Learn more tips like these! Tip Friday Folding, Tip Friday Docking, Tip Friday Leveling Crust and Tip Friday Cutting In.
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.
Great tip Marilyn – thank you for sharing on Pin Worthy Wednesday
Thanks for commenting Amber Jane. Have a great week.
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!
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.
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.
Thanks Sandy. i worry that the more recognized tips will flop. I always hope someone will feel validated by those! Have a great week.
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!
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.