Come here often? Make XFINITY.com your homepage » close

Get instant access to XFINITY.com. Download the XFINITY® One Click Google extension» close

close

Your XFINITY Connect session has timed out due to inactivity. Click here to go back close

RealSimple.com: How to Fix 17 Basic Cooking Mistakes

Overmixing Doughs and Batters

Why it’s bad: Overmixing flour activates the gluten, a protein that can give baked goods a firm and elastic structure—delicious in a chewy pizza crust but less so in a delicate pastry.

Do this instead: Go slow and gentle for tender cakes and flaky piecrusts. When adding dry ingredients to cookie and cake batters, use the lowest speed on an electric mixer or mix by hand until just combined. A few lumps in the batter are fine. For piecrust, whether you use a food processor or mix by hand, work the dough as little as possible. Visible bits of butter and streaks of flour are desirable.

(Photo: Arthur Mount)
RealSimple




The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Ad Info - Ad Feedback

Ad Info - Ad Feedback

Loading...