21 Quickbreads Mixing Methods

Cutting, or shearing, cold, small, cubed butter into the dry ingredients to form small- to medium-sized pieces of fat, adding the liquids, and mixing just until a dough comes together. During baking, the butter melts, softening the crumb and creating steam, leavening the biscuit, creating flaky layers.
Quickly and easily making a scone with a tender, fine crumb and less flaky, more cake-like texture by mixing the liquids with the sifted dry ingredients until combined. Be careful not to overmix the dough, resulting in a tougher baked product.
Quickly and easily making a pastry with a tender, fine crumb, cake-like texture and distinctive hump by blending the ingredients together without incorporating air into the batter. A hump forms during baking because the batter varies in thickness after it is portioned into the traditional shell mold.
Sift together the dry ingredients before mixing with the liquids and sugar to evenly distribute the leavening agents and remove lumps. Mix the batter just until incorporation. Overmixing can result in tunneling after baking. Gently fold in any inclusions, such as berries, to avoid crushing them.
For a uniform, lump-free batter, scrape the bowl throughout mixing, and slowly add the milk after the dry ingredients. Or, after incorporating the eggs, alternate adding portions of dry and wet ingredients to maintain the consistency of the batter. End with dry ingredients to absorb any remaining liquid.
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