|
Bakeware :
Baking Accessories
|
|
|
Using Electric Mixers
Home Page
An electric mixer is a great time-saver for bakers. But before you buy one, you should find out what mixers do, so you can select one that’s right for you.
Before the advent of the electric mixer, time-consuming and labor-intensive tasks such as whisking, creaming, beating, and kneading were done by hand. Electric mixers can perform all of these tasks and more, and therefore they represent a wonderful convenience to the home baker.
But what functions do electric mixers perform and how do you choose one that is suitable for your particular baking needs?
Types of Mixers
There are two basic types of electric mixers: hand-held and heavy-duty stand mixers.
Hand-held mixers are perfect for mixing light batters, whipping cream, and beating eggs, but most are not powerful enough to knead bread or beat stiff doughs.
Most hand-held mixers come with only a pair of whisk-type beaters, while heavy-duty stand mixers have a variety of useful attachments that do a wide range of tasks.
The attachments for a heavy-duty stand mixer usually include a paddle for mixing cake batters and cookie doughs, a whisk for beating egg whites and whipping cream, and a hook for kneading bread dough.
Heavy-duty mixers also come in a range of sizes, starting with 4-quart capacity and going up to 20-quart professional models for large-scale baking.
One of the great advantages of the stand mixer is that it requires no holding, and therefore your hands are free to do other baking tasks while it mixes.
Choosing a Mixer
In order to choose the right mixer for your needs, you should answer the following questions: How often do you bake? What kind of baked goods do you like to make? If you bake a lot of bread, do you prefer to speed or the pleasure of handling dough? Do you make a large quantity of cakes for your family or for bake sales, or do you just whip up an occasional cake for company?
Also bear in mind that mixers come in a wide range of prices. Choose one that suits your budget, but also make sure that you purchase one that you’ll use rather than let collect dust.
For mixing yeast dough, dissolve the yeast in the liquid called for in the recipe (usually warm water) and let it stand until foamy, 5 to 10 minutes. This is called proofing and ensures that the yeast is still active. Fit the machine with the paddle attachment and set on low speed. Beat in the flour, a little at a time, until a dough forms (see specific recipe directions).
For kneading yeast dough, fit the machine with the dough hook and set on medium speed. Knead until the dough is smooth and elastic, 5 to 10 minutes. Add more flour as needed to prevent sticking. Remove the dough hook and cover the bowl loosely with a damp cloth. Let rise until doubled in size. Punch down the dough, shape, and let rise again until almost doubled. Continue as directed in the recipe.
For beating egg whites or whipping cream, use the whisk attachment. When beating egg whites, be sure that the bowl and whisk are absolutely clean. Even a speck of fat can cause egg whites to fall. Before whipping cream, chill the bowl to make the job go faster. When beating egg whites or cream, begin by whisking slowly until the mixture is foamy, then increase the speed and beat until the mixture holds peaks.
For sponge cakes, use the whisk attachment to beat the eggs and sugar. Most recipes call for the mixture to be beaten for at least 10 minutes. The batter will be pale yellow and should at least triple in volume. To test, lift the whisk from the bowl; the batter should fall in a thick ribbon on top of the mixture in the bowl and remain visible for a few seconds before sinking into the batter.
For cookie dough, use the paddle attachment to cream the butter and sugar until fluffy and a light yellow color. Add the other ingredients according to recipe directions. Set the mixer on low speed to mix in small ingredients, such as chopped nuts or chocolate morsels, so they will be evenly incorporated.
For mixing pastry or pie dough, use the paddle attachment. Measure dry ingredients into the bowl and cut in the fat by turning the machine on and off a few seconds at a time. Repeat until coarse crumbs form. Remove the paddle and attach the whisk. Add the liquid ingredients, 1 tablespoon at a time, and blend only until dough forms. Do not over mix, or the pastry will be tough.
From American Home Baking
|
|
|
Thank you for visiting
A Cook's Best Friend
|
|