Handling Batter and Dough
Kneading dough evenly distributes the ingredients, develops structure and makes the dough elastic so that it will rise and stay risen as the yeast works. Use a press, fold and turn motion. To knead dough:
- Flatten the ball of dough with your hands and fold it in half toward you.
- Press and push the dough away with the heels of your hands.
- Rotate the dough a quarter turn and repeat these steps for 5 to 10 minutes or until the dough is smooth and elastic.
Folding in Ingredients
Beaten egg whites or whipped cream are common ingredients that are folded into batters and other mixtures. They both contain air in the form of small bubbles, so folding, rather than mixing, is done to retain the air in the mixture. The egg whites and whipping cream are fragile, so use a light touch. To fold in egg whites or whipped cream:
- Start with a large bowl containing the heavier mixture and place half of the egg whites or whipped cream on top of the mixture.
- Using a circular motion with a rubber scraper, cut through the center of the mixture across the bottom of the bowl, gently lifting up and over.
- After each fold, rotate the bowl slightly in order to incorporate the ingredients evenly.
- Fold in the remaining egg whites or whipped cream until both mixtures are uniformly combined and no streaks remain.