What is straight mixing method?

• Fat and sugar are creamed
• Eggs slowly added
• Sift dried ingredients together
• Dry and liquid ingredients are added alternately
• Beating or mixing the butter and sugar to help a consistent texture and crumb
• Features mechanical leavening: Chemical leavening may also be used
• All ingredients must be at room temperature
• Potential for over-mixing: Development of too much gluten
• The creaming method is the most used method for butter cakes, pound cakes, and most cookies.

Cookies

Creaming Method

• Soften the butter using a mixer.
• Add sugar and cream the mixture.
• Add the cream with the eggs in batches until fully incorporated.
• In the last steps, add the flour all at once and beat just enough to bind the ingredients together.

3. Rubbing Mixing Method

• Cold fat and flour are worked together
• Cold liquids added to bring the dough together
• Light kneading may occur: (Do Not over mixwill form too much gluten).
• E.g. Pie, Tart, Shortcrust Pastry, etc.

Pie

Rubbing Method

• Sift the flour.
• Soften the fat and put it in the middle of the flour.
• Add sugar.
• Combine sugar properly with the fat.
• Add eggs to the fat and sugar.
• Using the fingertips, pinch and work the sugar, butter, and egg together until well blended.
• Mix all the flour and the mixture to bind the mixture together.
• Knead until smooth, to ensure all ingredients are well mixed, and wrap the dough in plastic wrap until further use.

Sablage/ Tart

Rubbing Method

• Sift flour.
• Cut cold butter into chunks.
• Rub the fat into the flour until a sand-like texture is achieved. and make a well
• Mix salt and sugar into water add to the well.
• Add as much water as necessary.
• Mix and knead to ensure ingredients are thoroughly mixed.
• Cover the dough in plastic wrap until further use.

Rubbing Mixing Method Product
Pie, Shortcrust Pastry, Tart

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

4. Foaming Mixing Method

• Beaten eggs and sugar
• Sifted dry ingredients
• Melted fat
• Almost exclusively mechanical leavening
• Potential for over mixing and toughening
• E.g. Meringue, Macaron, Cuillere Biscuit, and sponge cake

Foaming Method

• Combine sugar and butter in the mixer
• Mix and beat until foaming (hard peak)
• Turn off the mixer
• Add melted butter slowly, and fold
• Add flour and fold until the mixturefully incorporated

Foaming Method

Types of Peak

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Cuillere Biscuit

Foaming Method

• Beat egg whites and sugar to stiff peak.
• Fold in the sifted flour and the egg whites, alternating between the two, and finish by adding the egg whites at the very end to maximize volume.

Meringue

Foaming Method

• Whipped egg whites with sugar and flavorings be careful of over whipping
• May include starch or ground nuts as an additional binder
• Short working life
• Treatment with acid (lemon or cream of tartar) or salt will aid in whipping by making proteins stronger
• Room temperature egg whites whip easier
• VERY clean bowl & utensils (wipe the bowl with lemon juice or vinegar and rinse to make sure there is no fat residue or impurities)

Classic Sponge Cake Recipe

Foaming Method

• 225 grams. Cake Flour
• 225 grams. Butter, at room temperature
• 225 grams. Sugar
• 4. Whole eggs
• 1 teaspoon. Baking powder (additional)

Sponge Cake Recipe

Foaming Method

• 225 grams. Cake Flour
• 225 grams. Butter, at room temperature
• 225 grams. Sugar
• 4. Whole eggs
• 1 teaspoon. Baking powder (additional recipe).

Foaming Mixing Method Product
Biscuit Cuillere, Macarons, and Sponge Cake

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