What does it mean to “fold in” an ingredient into a mix?
I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites.
What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know when I'm done?
I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get them kind of mixed in. By the end, I felt like I was frosting a cupcake and then lifting the whites until they broke. I kept doing that type of motion gently until it became kind of pancake-y. I really had no idea what I was trying to accomplish.
I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though.
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce
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, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. I know a friend who is allergic to baking soda and baking powder. What will happen if this recipe is made without baking soda? Will it collapse although I had beaten the egg whites? Aren't they responsible for making the cake rise?
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are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate? The cake is pretty sweet — equal parts sugar and ground hazelnuts, plus egg whites — so I usually make a bittersweet chocolate frosting by combining a good half or two-thirds cup of dutch cocoa with 2 or 3 tablespoons of sugar, 6 tablespoons water, and 8 egg yolks, cooking until thickened, and when cooled mixing it with two sticks of unsalted butter. I'm thinking if I leave out the cocoa, I will have
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