Folding

Folding

Folding isn’t just for mixing in delicate egg whites. Whenever you’re making a cake, muffins or a pudding that requires mixing wet and dry ingredients it is essential not to over-beat the mixture, otherwise you build up the gluten in the flour and end up with a dense finished product. Use a rubber spatula or large metal spoon to work around the outside of the mixture, then scoop the bottom over the top. Repeat this action until all the ingredients are well-mixed, but don’t over do it!