A Mixing Method is described as a list of procedures for preparing baked products. There are six types of mixing methods, each with its list of procedures, specified for making different baked goods. Each requires an attachment for mixing a batter or preparing the dough. The six methods are Creaming, Foaming, Rubbed-Dough, Straight (Versions I and II), and Two-Stage. 

Each Method was explicitly designed to prepare a selection of baked goods using one of the three attachments. For the best results, a stand mixer is the tool of choice. A stand mixer will come with three different accessories:

• Whisk Attachment: Used for whipping ingredients together.
• Paddle Attachment: Used for creaming ingredients together.
• Dough Hook: Used for making lean and enriched doughs.

A stand mixer is recommended because of its flat base, and it can lock the mixing bowl in place. A hand mixer is an alternative, but results will vary. With a limited number of attachments, overworking a dough, or over whipping a mixture (such as meringue), is a factor. For example, if you overmix/overwork a dough, you will kill the yeast, preventing the dough from rising during the fermentation. If you overwhip a meringue, it will cause a dessert not to rise or for it to have a dense texture.

Equipment and Tools for 
​Mixing Methods

There is a list of specific tools and equipment that you will need when you follow the instructions. This is called a Mixing Method. A Mixing Method is designed to ensure the success of a finished product. If you do not have the specified tool(s) as instructed, the likeliness of achieving the correct results are slimmer.

There are specific reasons why an attachment is used and the speed of which the mixer is instructed to be on. To incorporate air into the batter is one of the main reasons why you use a stand mixer. The speed levels are specified in the directions of a recipe and on the mixer.
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​Learning how to adjust the speed when using your stand mixer is essential because it will determine the outcome of your batter or dough. If you overmix your mixture, it will not bake correctly. If you under or overwhip your egg whites, the volume and texture will be affected because of the amount of air that was incorporated. Overmixing your dough will kill the yeast causing the dough not to rise during the fermentation process.

Stand Mixer

Stand Mixer

Mixing Speeds

Mixer Attachments

Dough Hook

This attachment is used for making lean and enriched doughs. To ensure the dough is not overworked during the mixing process, it's best to keep your stand mixer at a lower speed, (between "stir"-3 speed)

Paddle 

The paddle attachment is specifically designed for creaming ingredients together at a moderate or medium high speed depending on the ingredients added to the batter, (Between 4-7 speed)

Whisk

The whisk attachment is specified for whipping mixture at a high speed to incorporate air. The result of using a whisk will be a lighter, fluffier consistency. This attachment is commonly used for making meringue or whipped cream, (between 8-10 speed)

Mixing Methods

CREAMING MIXING METHOD (Pound Cakes, Cheesecakes, Cookies, Muffins, Quick Bread)
Recommended Attachment: Paddle

1. Sift dry ingredients together in a bowl.
2. Cream together fat(s) and sugar on medium speed until the mixture is smooth, light, and creamy.
3. Gradually add in eggs into the cream mixture on low-medium speed. Eggs should be at room temperature.
4. Add sifted dry ingredients and alternate with any liquid ingredients at low speed until the batter is smooth.

FOAMING MIXING METHOD (Cakes)
Recommended Attachment: Whisk

1. Sift dry ingredients together twice; set aside.
2. Combine eggs and sugar, heating it to 110°F (43°C) over a double boiler.
3. Whip eggs and sugar until foams and doubles in volume.
4. Gently fold in dry ingredients by hand.
5. Add other ingredients, (melted butter, flavoring agent, finished ingredients, etc.) 

RUB-DOUGH MIXING METHOD (Biscuits, Scones, Soda Breads, Pie Crust)
Recommended Attachment: Dough Hook

1. Combine the dry ingredients in a bowl and blend.
2. Rub cold butter (or other fat) into the dry ingredients by hand.
3. Add the liquid ingredients and blend into dough.
4. Transfer dough to a flour-covered work surface and gather it into a ball. Fold and roll the dough and laminate it if necessary. 

STRAIGHT MIXING METHOD, VERSION I (Breads)
Recommended Attachment: Dough Hook

1. Combine water and yeast in the bowl of a stand mixer.
2. Add all remaining ingredients into the bowl. Do NOT allow the salt to come into contact with the yeast.
3. Mix until the dough begins forming into the shape of a ball, (Four Stages: 1. Pick up 2. Clean up 3. Develop 4. Final Stage). Knead the dough until it develops a smooth, elastic texture and springs back to touch.
4. Allow the dough to rest until it doubles or triples in volume. (Tip: Store in a flour-covered container and refrigerate overnight). This is called First Bulk Fermentation. 
5. Transfer dough to a flour-covered work surface and begin folding the dough. This is done to release the gas and to distribute the temperature and the yeast. Scale-out to desired units and pre-shape the dough. Allow units to rest, also known as Bench Rest or Final Fermentation.
6. Proof the dough using a proof box until doubles in volume. (Tip: A unheated oven can be used as a proof box)
7. Egg wash each unit and score if desired before baking as instructed. Bake bread thoroughly and cool before serving.

STRAIGHT MIXING METHOD VERSION II (Quick Breads, Cake, Muffins)
Recommended Attachment: Paddle​

1. Sift dry ingredients together.
2. Combine all liquid ingredients in another bowl.
3. Slowly combine the liquid ingredients into the dry ingredients.

TWO-STAGE MIXING METHOD (High-Ratio Cakes)
Recommended Attachment: Paddle

1. Sift dry ingredients together.
2. Combine all of the wet ingredients, including the eggs.

Stage One: Cream together all of the dry ingredients with all of the fat, and half of the liquid ingredients for five minutes.
Stage Two: Blend the remaining liquid ingredients in three parts, on low speed, until well combined with the rest of the ingredients.