In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character ...baking911.comuser?ClickheretogetstartedonCraftyBaking.com!How-toMixingMethod-BasicsCopyright©2000SarahPhillipsCraftyBaking.comAllrightsreserved.Oncetheingredientshavebeenselectedandmeasured,oftenthenextstepistomixthemalltogether.Whatdoesthatmean?Thegeneralobjectivesinmixingbattersanddoughare:  Uniformdistributionofingredients;  Minimumlossoftheleaveningagent;  Optimumblending;and,   Developmentorpreventionofgluten.  SARAHSAYS:Flourismadeupofparticlesofprotein,gluteninandgliadin,whichwhenmixedwithmoistureintherecipe,producegluten.Mixingservestophysicallybreakaparttheseproteinsintosmallerpiecesandexposethemoisture-lovingportions,sothetwoblendtogethermoreeffectively.Glutenisthemagicalelasticsubstancewhichtrapsandholdsairbubbleswhichexpandfromthegasfromtheleavening.Glutenalsoallowsyoutorolloutpastryintothinsheetsthatdon'tfallapart.Duringbaking,itstretcheslikeanet tocontaintheexpandingairbubblesduringrising.Atacertainpointinbaking,thestretchedflourproteinsbecomeset,resultinginthestructureofthebakingrecipe.Mixingisageneraltermthatincludesstirring,beating,blending,binding,creaming,whippingandfolding. Inmixing,twoormoreingredientsareevenlydispersedinoneanotheruntiltheybecomeoneproduct.Eachmixingmethodgivesadifferenttextureandcharactertothebakedgood.Theimplementsused,suchasblades,whisks,spoons,etc.,themselvesmakeadifference.Theyhaveagreatimpactonwhathappensduringmixing.STIR:Thismethodisthesimplest,asitinvolvesmixingalltheingredientstogetherwithautensil,usuallyaspoon,usingacircularmotion.BEAT:Theingredientsaremovedvigorouslyinabackandforth,upanddown,andaroundandaroundmotionuntiltheyaresmooth.Anelectricmixerisoftenusedtobeattheingredientstogether.BLEND:Ingredientsaremixedsothoroughlytheybecomeone.BIND:Ingredientsadheretoeachother,aswhenbreadingisboundtofish.CREAM: Fatandsugararebeatentogetheruntiltheytakeonalight,ai