There are three major mixing methods used in baking which consist of:
- 1.The Muffin Method
- 2.The Biscuit Method
- 3. The Creaming Method
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.
Mixing Method Tools
Tools needed for these methods range from:
- Mixing Bowl and Spatula
- Hand or Stand Mixer
- Hands (Gods best tools 🙂
These methods share a lot of common ground as well as, having their unique differences.
Let’s explore a little.
Muffin Method
Uses: Simple cakes and quick breads, like muffins
For this method, dry ingredients are sifted together which ensures that all the ingredients are evenly combined and dispersed. Additionally, liquid ingredients are also mixed together separately from the dry, then added to the dry ingredients and mixed together just till combined.
This is typically done in a bowl with a spatula or wooden spoon. The mixture can still be a bit lumpy giving careful attention not to over mix as it can develop more gluten which results in a tougher texture. However, you can use a stand mixer with a paddle being careful not to over mix and mix on low-speed.
The fat in this method is always LIQUID and ROOM TEMPERATURE and usually some type of oil, commonly is vegetable oil.
Biscuit Method
Uses: Biscuits and Pie Dough
This method takes dry ingredients sifted together and all the liquid ingredients separately combined, just like the muffin method. However, the difference in this method comes with the fat.
The fat is “cut” into the dry ingredients to form either a large or small crumble like texture.
Food processor, hand-held pastry cutter, or your hands (which is great therapy I might add).
When mixing the fat or butter into the dough ( often referred to as cutting) two good rules are good to know here. Walnut size and pea size. This refers to what size the butter pieces will look like in the dough. These two sizes will are based on what type of pie recipe you are making.
Walnut and Pea Size Pieces of Butter
Firstly, obtaining large walnut size pieces of fat in the mixed dough will give you a flaky consistency which is ideal for most pie crust. I will cut the cold butter into larger slices like the picture above when mixed into the dough.When the dough is mixed you want to see the larger pieces of butter in the dough and, when rolled out. This is great if you are blind baking crust that will be filled and crusts filled with pastry cream or cool fillings.
The second is known as the pea-like pieces of fat in the finished dough. Typically, this will give you what is known as a mealy texture. It is very similar to the walnut size pieces but less water is usually used to obtain this and it resembles cornmeal.
This method is ideal for keeping crust from getting soggy when baking and usually used when making a pie that uses fresh fruit or any custard pies.
Just like the muffin method, all ingredients are mixed just till combined. This is especially important to produce the best texture and tenderness. It is very easy to over mix pie dough and it took me a long time to get it just right with lots of practice!
Tools:
Food processor or hands.
I like to make mine in the food processor but stop it just when the dough starts to come together and finish mixing it by hand and forming it into ball then pressed into a disc.
For biscuits, its super important to mix all ingredients just till it comes together. It may look lumpy but it provides the best fluffy biscuit without developing further gluten.
The fat in this method is always COLD and SOLID.
Creaming Method
Uses: Cakes and Cookies
Often times this method is referred to the “Sugar Batter Method” because it starts off creaming the fat and sugar together, hence where it gets its name. Unlike the muffin and biscuit method, this method is mixed well with a mixer for 2-5 minutes till light and fluffy.
After creaming the fat and sugar, eggs are then added with any flavoring. The eggs produce a tender and cake like texture. Dry ingredients are added alternately with any liquid like milk then the mixed for a few minutes till light and creamy. Mixing incorporates air also so it gives it a fluffy and creamy texture.
Tools: Stand mixer, hand-held mixer
The fat is always SOFTENED in this method, usually a good rule of thumb is room temperature.
Few Notes on Creaming
Cakes: Dry ingredients are mixed in alternatively with the wet in thirds, always starting with and ending with the dry.
Cookies: All ingredients are mixed together at one time till thoroughly incorporated.
One More
As a side note, there is one more additional mixing method known as the straight method. Basically, everything is put into a bowl and mixed at the same time. Almost like a dump cake you read about. This could be used for cookies and yeast breads.
Knowing these three foundational baking methods will make you a rock star in the kitchen!!
Check out my post on:
- Cake Baking 101
- The Art of Pie Dough
- Plated Desserts 101
- Custards 101
- Pie Fillings
- Baking Ingredients
About Author
Stacey
Hi! Welcome to my kitchen! Pull up a chair and let me share some of my favorite recipe and ideas.
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I'm Stacey, a passionate baker and culinary enthusiast with extensive expertise in the art and science of baking. Over the years, I have honed my skills through hands-on experience and continuous exploration of various baking techniques. My dedication to the craft has allowed me to develop a deep understanding of the principles behind different mixing methods and the tools required to achieve the perfect baked goods.
In the realm of baking, three major mixing methods play a pivotal role in determining the texture and flavor of the final product: the Muffin Method, the Biscuit Method, and the Creaming Method. Let's delve into each of these methods along with the essential concepts associated with them.
1. Muffin Method:
- Uses: Ideal for simple cakes and quick breads, such as muffins.
- Procedure: Dry ingredients are sifted together, ensuring even distribution. Liquid ingredients are mixed separately and then added to the dry ingredients, being careful not to overmix.
- Tools: Mixing bowl and spatula, food processor, hand or stand mixer.
- Key Points: Fat is always liquid and at room temperature, often vegetable oil. Overmixing can lead to a tougher texture.
2. Biscuit Method:
- Uses: Suitable for biscuits and pie dough.
- Procedure: Dry ingredients are sifted, and liquid ingredients are combined separately. The fat is "cut" into the dry ingredients to create a crumbly texture.
- Tools: Food processor, hand-held pastry cutter, or hands.
- Key Points: Fat is always cold and solid. Two sizes for cutting fat are walnut size for flaky consistency and pea size for a mealy texture.
3. Creaming Method:
- Uses: Commonly employed in cakes and cookies.
- Procedure: Creaming involves beating fat and sugar together until light and fluffy. Eggs are added for a tender texture, followed by alternating additions of dry ingredients and liquids.
- Tools: Stand mixer, hand-held mixer.
- Key Points: Fat is always softened, usually at room temperature. Mixing time is longer to incorporate air, resulting in a fluffy and creamy texture.
Additional Mixing Method:
- Straight Method: Everything is combined in a bowl and mixed simultaneously, suitable for cookies and yeast breads.
Understanding these foundational baking methods empowers you in the kitchen, ensuring the success of your creations. Whether you're whipping up simple muffins or intricate cakes, mastering these techniques will elevate your baking skills. For more insights and recipes, explore my posts on Cake Baking 101, The Art of Pie Dough, Plated Desserts 101, Custards 101, Pie Fillings, and Baking Ingredients. Happy baking!
