Mixing Pips; Converting Your Recipe For The Mixer; Adding Ingredients; Cake Mixes - KitchenAid KP26M1XCE5 Instructions And Recipes Manual

Mixing Tips
Converting Your Recipe
for the Mixer
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for
preparation with your KitchenAid
Stand Mixer. Look for recipes similar
to yours and then adapt your recipes
to use the procedures in the similar
KitchenAid recipes.
For example, the "quick mix"
method (sometimes referred to as the
"dump" method) is ideal for simple
cakes, such as the Quick Yellow Cake
and Easy White Cake included in this
book, This method calls for
combining dry ingredients with most
or all liquid ingredients in one step.
More elaborate cakes, such as
Caramel Walnut Banana Torte,
should be prepared using the
traditional cake mixing method, With
this method, sugar and the
shortening, butter or margarine are
thoroughly mixed (creamed) before
other ingredients are added,
For all cakes, mixing times may
change because your KitchenAid
Stand Mixer works more quickly than
other mixers. In general, mixing a
cake with the KitchenAid _ Stand
Mixer will Lake about half the Lime
called for in most cake recipes,
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe,
such as "smooth and creamy,"
To select the best mixing speeds,
use the Speed Control Guide on
pages 11 and 13.
Adding Ingredients
Always add ingredients as close to
side of bowl as possible, not directly
into moving beater. The Pouring
Shield can be used to simplify adding
ingredients,
NOTE: If ingredients in very bottom
of bowl are not thoroughly mixed,
then the beater is not far enough into
the bowl, See "Beater to Bowl
Clearance," page 10.
Cake Mixes
When preparing packaged cake
mixes, use Speed 2 for low speed,
Speed 4 for medium speed, and
Speed 6 for high speed. For best
results, mix for the time stated on the
package directions.
Adding Nuts, Raisins, or
Candied Fruits
Follow individual recipes for
guidelines on including these
ingredients. In general, solid materials
should be folded in the last few
seconds of mixing on STIR Speed. The
batter should be thick enough to
prevent the fruit or nuts from sinking
to the bottom of the pan during
baking. Sticky fruits should be dusted
with flour for better distribution in
the batter.
Liquid Mixtures
Mixtures containing large amounts of
liquid ingredients should be mixed at
lower speeds to avoid splashing.
Increase speed only after mixture has
thickened.
12