Stirring Skills Explained

How many people have encountered this embarrassing situation when baking: follow the recipe carefully, and the cake is not long, the taste is unpleasant and disappointing, and the result of the failure is that you only blamed you for mixing it incorrectly? It clearly says “Stir well”…

Don’t look at “stir evenly” that seems to be the same on different recipes, but you didn’t discuss it if you don’t understand the mystery! In fact, uniform mixing can often be divided into four letter trajectory mixing methods: Z, C, U, and J. Stirring blindly may lead to serious consequences such as defoaming your cake batter, so take a small stool and sit here~

Z-shaped stirring: can use whisk / scraper operation

This technique is mostly used for mixing egg yolk paste. Generally, the oil and egg yolk are mixed first, and then the flour is added and stirred. The egg beater is used to close the bottom of the basin and stir back and forth according to the zigzag pattern. This way, the liquid ingredients can be mixed evenly and the egg yolk and oil and other liquids can be mixed. Quickly emulsify, and finally get a smooth and smooth batter.

C-shaped stirring: can use whisk / scraper operation

This technique is mostly used in the mixing of heavy oil cakes. Generally, the fat and flour are mixed first, and then other auxiliary materials are added. This technique can fully mix the whole ingredients evenly, so that the cake has a fine texture and a soft taste. During operation, use an egg extractor or a spatula to draw a C-shaped stirring, insert the spatula from the center of the basin and then downwards, turn the basin with one hand, and write C with one hand… I didn’t expect the results of this repetitive monotony to be very beautiful~

U-shaped stirring: It is recommended to use a scraper for operation

This method is used for further mixing of batter or custard, which can roll the particles or cheese in the batter and mix evenly, but does not inject air into the mixing method. You may forget to sift or add too much flour at one time, which will cause flour particles to appear. At this time, use a spatula to press down on the particles and draw a U-shape to grind them. The purpose is to make the batter particles smooth and smooth. Slippery and eliminate lumps.

J-shaped stirring: can use whisk + scraper operation

This technique is mostly used for mixing egg yolk batter and egg white in chiffon cakes, so that the egg yolk batter will not destroy the egg white bubbles when it is mixed into the egg white batter. During the operation, draw the horizontal hook with the right hand of the egg pump, and rotate the egg-beating basin with the left hand. The J-shaped operation can quickly mix the egg white and the egg yolk paste evenly.

This technique also applies to sponge cakes. The larger the amount of cake batter, the more difficult it is to defoam, but it is also not easy to mix well. At this time, the scraper blade can be inserted into the batter to assist cutting and mixing. Remember that only a pot of stable meringue delivered in place can be used for you to make!

It seems that making cakes requires not only precise recipes, but also techniques, and even the tools used! I personally think that the linear structure of the egg cream has a smaller contact area with the egg white, and it is not easy to defoam with egg cream. However, everyone’s proficiency and experience are different. In the use of tools, we must follow the “I don’t want what you think, I want the concept of what I think”. Only by practicing a lot can you master the best operating tools and techniques~