Mixing Methods

Mixing Methods

1. Rubbing-in method

   • eg. scones, pastry, some biscuits, crumble toppings.

2. Whisking method

   • spongecake method. no shortening/chemical raising agent used
     • eg. swiss roll, true sponge cakes

3. Creaming method

   • higher % of shortening, rich mixtures - buttercakes
     • eg. buttercakes, cupcakes, chocolate cake, Madeira cake
       • lecithin : emulsifying agent -> binds them together

4. Chiffon method

   • contains oil + large quantity of eggs
     • delicate, fine, soft, light textured products
       • 2 mixing methods : whisking + emulsion (not iced)

5. Emulsion method

   • quick and easy
     • eg. muffins, pancakes, crumpets, waffles (batters)

6. Melting method

   • large amounts of sugar, honey/syrup used. Bicard - raising agent
     • eg. gingerbread, crunchies