Folding

Appears in

Published 2022

Definition: Folding is a technique used to incorporate two mixtures together in a very delicate way. This technique serves to reduce gluten development and prevent whipped egg whites or whipped cream from deflating when being mixed into another component.
When It’s Used: Folding is used particularly when adding meringue or whipped cream into a batter or another ingredient, or when adding solid mix-ins into a batter to avoid overworking the gluten structure.
How to Properly Execute Folding: When folding, a rubber spatula should be used. The delicate mixture should be added to the heavier mixture. Add about a quarter of the delicate ingredient into the bowl and stir it in completely to lighten the batter. Then add about half of the rest of the delicate mixture and use the spatula to cut down through the middle of two mixtures, to the bottom of the bowl, bringing the ingredients at the bottom of the bowl up. Turn the bowl 90 degrees, scrape the side of the bowl, and continue with this motion until the ingredients are incorporated.

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