The Blending Mixing Method

Sift the dry ingredients together. All-purpose or pastry flour is used for most items made by this method because of their moderate protein content. Special flours such as cornmeal or whole wheat flour may replace some or all of the white wheat flour in a given formula to add flavor and develop a different texture. The flour should be sifted together with the other dry ingredients, such as baking soda, baking powder, sugar, salt, cocoa, and ground spices.

It is important to sift the dry ingredients, as sifting removes lumps and incorporates all ingredients together. Thoroughly mixing the dry ingredients also ensures that the leavening agent will be evenly distributed in the mixture. Sifting will ultimately help to create a fully combined batter needing minimal mixing time.

Add the wet ingredients to the dry ingredients all at once and blend, using a mixer or by hand, just until the dry ingredients are evenly moistened. Mixing these batters as briefly as possible ensures a light, delicate texture. Over-mixed batters may develop too much gluten and the resulting item will not have the desired fine, delicate texture. Scrape the bowl down once or twice to mix the batter evenly.

Cream, milk, buttermilk, water, and even watery vegetables like zucchini all add moisture to a baking formula.

Fats shorten developing gluten strands, which helps to create a tender texture in the baked good. Solid fats like butter or shortening are most often melted for this method so they can be blended with the other liquid ingredients. All ingredients should be at room temperature before being added, as those that are too cold may cause the batter to separate.