Leverbeginnerdraft
Mechanical work (kneading, whisking, stirring)
Also searched as: kneading, stirring, whisking, mixing
In short: How much and how vigorously you work something decides the network, the air and the .
Picture it
A dial between stroking and kneading through.
Mechanical work (kneading, whisking, stirring)
littlea lot
little: tender, little network
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What happens
Kneading strengthens the ; whisking brings in air and breaks fat into fine droplets. Too much of it makes cake tough, egg whites grainy and cream turn to butter.
Rules of thumb
- Bread: a lot. Cake: little. Egg whites: until glossy and stiff, then stop.
Related entries
Muffins have tunnelsSources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Kuchen, Gebäck, Zucker