Mixing Techniques

2. a cake mixing technique that utilizes both the creaming and sponge method in some European cakes
4. a specialty high-fat cake mixing method that produces a fine crumb but is prone to toughening
10. a bread mixing method where the wet ingredients are combined first to evenly distribute the ingredients before mixing it into the dry ingredients
12. a cake mixing method by folding in foamed egg whites into a batter made of flour, sugar, egg yolks, oil, etc.
13. a cake creaming method where the fat and dry ingredients are blended first before adding the wet ingredients in stages
14. a bread mixing method using a starter or preferment usually done for sourdough or artisan breads

1. a quickbread mixing method where fat is cut into the flour to create flakiness
3. a high-fat cake mixing method where the dry ingredients are mixed into the wet ingredients, usually using liquid shortening or oil
5. the general term used in mixing pie dough where fat is blended into the flour using the fingertips
6. a bread mixing method where all the ingredients are mixed together from the start, usually done for lean breads
7. done by whisking together the dry and wet ingredients together in making quickbreads
8. a low-fat cake mixing method where no fat is added and egg whites are whipped into a meringue
9. another term for the sanding method in mixing cookies
11. the conventional mixing method of cakes by mixing fat and sugar together