Over mixing is a big no-no when it comes to making cake batter that contains wheat flour. Home bakers are often directed to add the flour last and "stir until just combined," followed by an admonishment not to over mix — which will transform what should be a delicate and airy cake into something dense and tough.
The difference is obvious: the strands of gluten protein found in wheat flour provide the structure in a batter for, let's say, a
The article is not finished. Click on the next page to continue.
The article is not finished. Click on the next page to continue.
Next page
