What mixing method were demonstrated in baking products?

Answer 1

The mixing methods will vary, depending on what you are baking, with some common ones being to 'cut', 'cream' and 'blend'.

For example, if baking a pie crust, the mixing method is to first 'cut' the fat (shortening, butter or lard) into the flour with a pastry blender, a fork or you can use your fingers. After the fat is cut into the flour, you will add just enough ice water to make it hold together when pressed.

If baking a cake, the mixing method (for most cakes) is to 'cream' the sugar and fat (butter, margarine, shortening, etc.), then add the eggs, then alternate the dry and wet ingredients till blended.

If baking cornbread, you simply mix all ingredients together and 'blend' well.