Label
All
0
Clear all filters

Mixing Methods

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Cookie mixing methods are much like cake mixing methods. The major difference is that less liquid is usually incorporated, so mixing is somewhat easier. Less liquid means gluten is less developed by the mixing. Also, it is a little easier to get a smooth, uniform mix.

There are three basic cookie mixing methods:
  • One-stage.
  • Creaming.
  • Sponge.
These methods are subject to many variations due to differences in formulas. The general procedures are as follows, but always be sure to follow the exact instructions with each formula.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title