From chiffon to angel food, mousses to sponges, folding is an essential technique in the world of baking. Some of my favorite desserts require this method to achieve that light-as-a-feather texture. But for new and experienced cooks alike, getting the perfect fold can be a challenge-overmix and you lose the air that provides the lift and lightness, undermix and end up with a streaky batter. But if you follow just a few simple rules, you’ll end up with the perfect folded mixture.
You are watching: How to Fold Ingredients for Best-Ever Baking
The term folding can trip up some bakers. That’s because this term is pretty ambiguous—not like toasting nuts or whipping cream. But the simple definition of folding is carefully adding a light, airy mixture to a thicker, heavier mixture.
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This has to be done carefully so that light mix (typically whipped cream or egg whites) doesn’t deflate and lose all the air that you beat inside. Folding is done slowly and using a certain technique where you scrape the bottom of the bowl to combine the two mixtures—no aggressive stirring.
These universal steps can be applied to practically any recipe that calls for you to fold in ingredients. Follow along as our experts guide you step-by-step.
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.
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Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top. That’s the fold we’re talking about!
Here are our top tips for getting the perfect texture with expert folding.
With these tips and steps in your baking arsenal, you’re ready to tackle some of our favorite recipes. I’m partial to this Chocolate & Peanut Butter Mousse Cheesecake-yum!
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 20/10/2023 04:35
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