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Baking: Basic Techniques




Source of Recipe


From "The Little Red Barn Baking Book"
* * *

• CREAMING
Use an electric whisk or wooden spoon. Bring the butter to room temperature and then beat the softened butter with the sugar in a large bowl until pale and fluffy. If creaming by hand with a wooden spoon, beat vigorously. Add the eggs into the creamed mixture, little by little, beating well after each addition. You want to achieve a consistency rather like mayonnaise. To prevent curdling, add a little of the measured flour to the egg and sugar mixture.

• FOLDING
Sift the flour over the creamed or whisked cake mixture, sifting high so that plenty of air is incorporated. Using a large metal spoon, gently fold in the flour, cutting and gently foldint it into the mixture using an over-and-under movement.

• KNEADING
Turn the dough out onto a lightly floured board. Fold it towards you, then push it down and away from you with the heel of your hand. Give it a quarter turn and continue kneading until the dough feels elastic and smooth, just like a baby's bottom.

• RUBBING
Cut the butter or margarine into small chunks, then add to the flour and salt. Mix briefly with a metal spatula to coat the pieces with flour. Using your fingertips, pick up a small amount of the mixture at a time, and rub the fat into tiny pieces. Do this as lightly and quickly as possible, until the mixture resembles fine bread crumbs.

• WHISKING
Beat the eggs and sugar in a large bowl until the mixture is pale in color and thick enough to leave a ribbon-like trail when the whisk is lifted from the bowl.