MIXING TECHNIQUES - L2 Q2 BPP9

L2 Q2 BPP9

Multiple Choice

Which method is in the picture?

• 1 stage

• 2 Stage

• Creaming

• Flour batter

CREAMING METHOD

• Also called conventional method

• Fat is creamed and sugar is added gradually until light and

fluffy.

EXAMPLES

• Shortened cakes like:

• Red velvet cake

• chocolate pound cake

• strawberry short cake

• lemon bars

Multiple Choice

Which method is in the picture?

• 1 stage

• 2 stage

• Creaming

• Flour batter

TWO-STAGED METHOD

• This method is simpler than the

creaming method.

• The name originated from the practice

of adding the liquids into two stages.

• First, is to blend the flour and other dry

ingredients.

• The liquid ingredients including the

eggs are added in interval into the flour
mixture until the batter mixture is light.

EXAMPLES

• Vanilla butter cake

• basic yellow cake

• white chocolate whisper cake

Multiple Choice

Which method is in the picture?

• 1 stage

• 2 stage

• Creaming

• Flour batter

ONE-STAGE METHOD

• In this method liquid ingredients

are added first before adding the
dry ingredients.

• Using a mixer, set at low speed,

mix well until the dry ingredients
are moistened, then at high
speed and followed by a period
at medium speed, to properly
develop air cells and create a
fine, smooth textured batter.

EXAMPLES

• carrot cake

• wacky chocolate cake

• fudgy chocolate cake

Multiple Choice

Which mixing method is in the picture?

• 1 stage

• 2 stage

• Creaming

• Flour batter

FLOUR BATTER MIXTURE

• It is a method where fat is mixed on

the flour until it is fully creamed.

• Each ingredient must be added

fully and must be in sequence to
avoid any lumps.

• This method produces fine-

textured cake, but there maybe
some toughening due to the
development of gluten.

EXAMPLES

• Old fashioned
pound cake-
quatre quarts

Multiple Choice

Which method is in the picture?

• 1 stage

• Sponge Method

• Chiffon

• Flour Batter

SPONGE METHOD

• Many types of sponge method cakes have one characteristic in common:

• They are made with egg foam that contains yolks.

• These are usually whole egg foams but, in some cases, the base foam is yolk foam, and

egg white foam is folded in at the end of the procedure

SPONGE METHOD

Sponge cake batter is made in two basic steps:

• 1. Eggs and sugar are whipped to a thick foam, and

• 2. Sifted flour is folded in.

Always keep in mind that if the recipe calls for this method,
equipment or tools used must be grease free for this may
greatly affect the batter.

Multiple Choice

Which method is in the picture?

• Ange food cake

• Sponge

• Chiffon

• Creaming

ANGEL FOOD METHOD

• This method is based on egg-white foams and contain no fat.

• A method wherein egg whites should be whipped until they form soft, not stiff, peaks.

• Then dry flour mixture is folded in into egg white mixture.

EXAMPLES

•Mocha chocolate
chip Angel Food
Cake

•Lemony Angel
Food cake

Multiple Choice

Which method is in the picture?

• Ange food cake

• Flour batter

• Chiffon

• None of the above

CHIFFON METHOD

• Chiffon method and Angel Food cakes method are both based on egg –white foam but the different

is in Angel Food Cake Method flour mixture is folded into egg whites.

• In the chiffon Method, a batter mixture (containing flour, egg yolks, vegetable oil and water) is folded

into the egg-whites mixture.

• Chiffon cakes contain baking powder.

EXAMPLES

•Pineapple Chiffon
cake

•lemon chiffon cake

•chocolate chiffon
cake