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Questions and Answers
Which mixing method involves creaming shortening and sugar, then adding eggs, and finally adding liquids and sifted dry ingredients?
What is the characteristic of the liquid shortening method?
Which mixing method involves whipping whole eggs and sugar until very light and thick, then adding liquids and sifted dry ingredients?
In the two-stage or blending method, what is added in the second stage?
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What is the characteristic of the muffin or one-stage method?
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Which mixing method involves rubbing or cutting in solid fat into sifted dry ingredients, then adding liquids?
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What is the purpose of the sponge in the sponge and dough method?
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Which mixing method involves whipping egg whites and sugar until soft peaks form, then gently folding in sifted dry ingredients?
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Study Notes
Mixing Methods for Baked Goods
- Straight Dough: All ingredients combined and mixed until dough is smooth and well developed, used for yeast-raised breads.
Creaming or Conventional Method
- Shortening and sugar creamed, eggs added, then liquids (if any) added alternately with sifted dry ingredients at low speed, used for shortened cakes and coffee cakes, cookies, and cake-like muffins.
Liquid Shortening Method
- All ingredients blended on low speed, then whipped on high, and finally medium speed to aerate, used for high-ratio liquid shortening cakes.
Angel Food Method
- Egg whites and sugar whipped until soft peaks form, sifted dry ingredients gently folded in, used for angel food cake.
Muffin or One-Stage Method
- Sifted dry ingredients stirred or blended on low speed, liquid fat and other liquid ingredients added in one stage and lightly blended just until moistened, used for muffins, quick breads, and quick coffee cakes.
Sponge and Dough Method
- Liquid, yeast, part of flour, and part of sugar mixed into batter or dough (called a sponge or preferment) and allowed to ferment, then added to remaining ingredients and mixed until dough is smooth and well developed, used for yeast-raised breads made with poolish, biga, levain, or other sponge or preferment.
Two-Stage or Blending Method
- Sifted dry ingredients blended on low speed, softened fat cut in with paddle, liquids added slowly to blend in two stages (eggs added in second stage), then beaten to aerate, used for high-ratio cakes.
Sponge or Whipping Method
- Warmed whole eggs (or yolks) and sugar whipped until very light and thick, liquids added, sifted dry ingredients gently folded in, followed by melted butter (if required) or whipped whites (if separated), used for sponge cake, genoise, ladyfingers, and madeleines.
Chiffon Method
- Sifted dry ingredients stirred or blended on low speed, oil and other liquid ingredients added and lightly blended until smooth, egg whites and sugar whipped until soft peaks form and folded into flour-oil mixture, used for chiffon cake.
Biscuit or Pastry Method
- Sifted dry ingredients stirred or blended on low speed, solid fat rubbed or cut in by hand or with paddle, liquids stirred in gently, used for biscuits, scones, pie pastry, and blitz puff pastry.
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Description
This quiz covers the different methods of mixing cake ingredients, including straight dough, creaming, liquid shortening, angel food, and muffin or one-stage methods.
