What is the correct mixing method for this kind of batter?
I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound.
It called for beating two eggs with sugar until white and fluffy. Then, I would carefuly fold in flour. After that, they wanted me to beat in liquid ingredients - milk and a bit of vegatable oil.
My question is does it make sense to incorporate more liquid ingredients after the flour is in? While folding in flour, you take extra care not to disturb the air capsules created in the first stage, why would you subject your batter to more rough handling after all that?
If changes are neede, what would be the correct procedure? What is the name for this type of batter?
Best Answer
In France, that is a classic dessert called a Gâteau Fondant Aux Poires. In American English we'd call it a Pear Cake. Who can figure out the French and their dang desserts? What I can say, is that your instructions are fairly typical. In America we would call that a cake batter and wouldn't change a thing, except maybe to make it less fussy.
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What mixing method is for the batter?
The creaming method is the most common for mixing cake batter. It incorporates plenty of air into the dough and helps it rise, creating a stable, yet tender, finished product. All ingredients should be at room temperature for best results. Start by beating the butter and sugar together, then add eggs one at a time.What is the batter method?
Batter mixing is a process in which basic cake ingredients are mixed to form a smooth, aerated and semi-fluid mass that can be poured or deposited into pans. Batter mixing is quite different from dough mixing.What are the 3 mixing methods?
Often, these mixing methods are categorized by the baked item you are making, and the degree of mixing used to ensure the best baked good possible....There are three major mixing methods used in baking which consist of:- The Muffin Method.
- The Biscuit Method.
- The Creaming Method.
Which method is used for mixing?
The technique of mixing can be stirring, beating, binding, kneading, stirring, whipping, and folding. There are 4 types of mixing method, each mixing method gives a different texture and character to the pastry product. Tools used for mixing such as balloon whisk, spoons, mixers, blenders, etc.Basic Baking - Mixing Methods
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