Different Mixing Techniques use in Pies and Pastry | Bread and Pastry Production | Bryan Arais

Mixing Techniques Applied for Pies and Pastries:
1. Stirring - mixing all ingredients together usually with a spoon in a circular motion.
2. Beating - introducing air into the mixture through mechanical agitation as in beating eggs. An electric mixer is often used to beat the ingredients together.
3. Whisking - also known as the whipping method and is usually used for meringue, and for chiffon products. Air is incorporated into such food as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
4. Rolling - to flatten dough out into a sheet in preparation to shaping to various forms.
5. Laminating - fat is repeatedly folded into the dough.
6. Creaming - fat and sugar are beaten together until light airy texture.
7. Kneading - working with the dough using the heel of hands, accompanied by pressing, stretching and folding in order to develop its gluten.
8. Cutting-in - cutting fat into smaller pieces using two knives or pastry blender to distribute fat in flour until it resembles into coarse meal.
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