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Folding
Appears in
By Karen Morgan
Published 2014
As explained earlier, folding means combining ingredients while retaining the air in the mixture. For some recipes made with the Cake & Muffin Blend, you’ll be folding in fluffy beaten egg whites to lighten batters or folding dry ingredients into beaten egg whites.
I recommend using a wooden spoon instead of a rubber or plastic spatula to fold ingredients into one another. When used for folding, spatulas have a tendency to take the wind out of beaten egg whites. Mashed and flattened is not what you want—your goal is to keep the dough light. You’ve worked hard to get as much air as possible into that dough or those egg whites, and you want to keep it there.
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