Which is the best method for mixing pastry?

There are many mixing methods for baking. Each accomplishes a different result. If you think about it, almost all of baking comes down to eggs, flour, liquid, leavener and seasonings. HOW you mix these items together dictates the result. read more

Creaming method - For cakes and cookies where you cream the butter and sugar together first. Muffin Method - for brownies and muffins. Melted fat is mixed with all other ingredients. Chiffon Method - Using egg foams Two-stage Method - Alternating ingredients for high-fat pastries Yeast dough method - blooming yeast and fermenting dough. read more

Basic Mixing Methods for Cakes, Cookies, Biscuits, Pie Crust, etc. The Biscuit Method This is the mixing method you’ll want for American biscuits/English scones as well as most pie crusts. At first glance, this method is very simple, but as with many simple things, it’s not always easy and may require some practice. read more

All Ingredient Method (Single Stage, Quick-Mix, One Bowl or Dump) SOME CAKES and CAKE MIXES: All dry and liquid ingredients are mixed together at once. Our Wacky Chocolate Cake Recipe is an example. Biscuit Method: QUICK-BREADS (Biscuits and scones) Similar to the Pastry-blend method. Flour and all dry ingredients are combined. read more