Folding is a really cool method when you're baking! It's all about gently adding air to your mixtures without squishing it down. Here’s why folding is so effective:
Gentle Movement: When you fold, you’re using a soft and gentle motion instead of mixing really hard. This helps keep those tiny air bubbles safe.
Creating Layers: You lift and turn the batter over itself. This makes layers and traps air inside, which makes your final dish lighter and fluffier.
Great for Delicate Mixtures: Folding is perfect for things like soufflés or meringues. These treats need that light, airy feel.
From my experience, whether you’re adding whipped egg whites to cake batter or mixing flour into a mousse, the most important thing is to be patient. Just keep folding until everything blends together, and you'll be all set!
Folding is a really cool method when you're baking! It's all about gently adding air to your mixtures without squishing it down. Here’s why folding is so effective:
Gentle Movement: When you fold, you’re using a soft and gentle motion instead of mixing really hard. This helps keep those tiny air bubbles safe.
Creating Layers: You lift and turn the batter over itself. This makes layers and traps air inside, which makes your final dish lighter and fluffier.
Great for Delicate Mixtures: Folding is perfect for things like soufflés or meringues. These treats need that light, airy feel.
From my experience, whether you’re adding whipped egg whites to cake batter or mixing flour into a mousse, the most important thing is to be patient. Just keep folding until everything blends together, and you'll be all set!