Tuesday, April 27, 2010

Kitchen Aid: Mixing Tips

How to convert your favorite recipes into Kitchenaid mixer recipe? Mixing technique may vary depending on how the mixing is done, manual or by electric aid, and what particular instrument is used.

This mixing instructions can be used to to convert your favorite recipes for use with the Kitchenaid Mixer.

To help determine a mixing procedure, your own observations and experience will be needed. Watch the batter or dough and mix only until it has the desired appearance described in your recipe such as "smooth and creamy." Use the Speed Control Guide below to help determine proper mixing speeds.

  • 1 STIR - for slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures.
  • 2 SLOW MIXING - for slow beating, mashing, faster stirring. Use to beat heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour., beat thin or splashly batters, and mix and knead yeast dough.
  • 4 MIXING/BEATING - for mixing semi-heavy batters such as cookies. Use to cream sugar and shortening and add sugar to egg whites for meringues.
  • 6 BEATING/CREAMING -for beating, creaming, medium fast whipping. Use to finish mixing cakes, doughnut, and other batters.
  • 8 FAST BEATING/WHIPPING - for whipping cream, egg whites, and boiled frostings
  • 10 FAST WHIPPING - for whipping small amounts of cream and egg whites.

ADDING INGREDIENTS
The standard procedure to follow when mixing most battes, especially cake and cookie batters, is to add:
1/3 dry ingredients
1/2 liquid ingredients
1/3 dry ingredients
1/2 liquid ingredients
1/3 dry ingredients
Use STIR SPEED until ingredients have been blended. Then gradually increase to desired speed.
Always add ingredients as close to side of bowl as possible, not diretlly into moving beater.

NOTE:
If ingredients in very bottom of bowl are not thoroughly mixed, the beater is not far enough into the bowl.

CAKE MIXES:
When preparing packaged cake mixes, use SPEED 4 for medium speed and SPEED 6 for high speed. For best results, mix for the time stated on the package directions.

ON ADDING FRUITS, RAISINS or CANDIE FRUITS:
Solid materials should be folded in the last few seconds of mixing on STIR SPEED. The batter should be thick enough to prevent fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.

ON LIQUID MIXTURE:
Mixtures containing large amount of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened.

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