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What does fold into batter mean?
When a recipe tells you to fold beaten egg whites into a batter, what you’re doing is making the batter light and fluffy by incorporating air into the mix.
What does it mean to fold in flour?
In baking, to “fold” is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired.
Why do you fold in baking?
Why Fold? Usually, egg whites or whipped cream are folded into a heavier mixture–like a soufflé, cake, or pie filling–to help the mixture rise. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.
What does tossing mean cooking?
To mix the ingredients of a food dish, such as salads and pasta, by using a light lift and drop method. The food is turned over and mixed together enabling sauces and food items to be seasoned with the flavors of each item.
Why is it important to fold in baking?
Folding is used to mix delicate batters and mixtures; the aim is to incorporate ingredients or components without causing deflation. Folding is required, for example, when incorporating beaten egg whites into a soufflé base. This lightens and loosens the heavier mixture.
Why do you fold in ingredients?
Why do you have to fold in flour?
Its elastic nature allows the batter to expand during baking (to incorporate gases) and then it coagulates into a strong network that supports the heavy weight of sugar and shortening. The gentle folding action used to incorporate the flour avoids breaking the bubbles you have worked so hard to put into the mixture.
What does fold mean in numbers?
1 : multiplied by a specified number : times. Hint: -fold is used in adjectives a twelvefold increase and adverbs repay tenfold. 2 : having so many parts a threefold problem.
What does folding mean in terms of cooking?
Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
What is the procedure of folding a cake?
The procedure of folding is when you have to carefully combine two mixtures of different thickness and weight into one smooth mixture, slowly working them together. Thanks! Include your email address to get a message when this question is answered.
When do you fold in an ingredient in baking?
Stirring and mixing both denote a more vigorous action. Folding is usually used for items where something has previously been whipped (such as egg whites or cream) or where tenderness is desired and thus less mixing is advisable (muffins & biscuits).
Why do you need to fold a cake mix?
Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture. The method of folding outlined here applies generally; always follow any additional folding instructions provided by your recipe. Follow the recipe’s instructions properly.