Why alternate wet and dry ingredients

It helps to keep in mind that baking really is a science and not always as forgiving as cooking — so taking the extra time and steps to properly incorporate your ingredients gives your recipe the best chance of success! Peanut butter espresso cookies , to be precise. The first step of the recipe calls for whisking together flour, espresso powder, baking soda, baking powder, cinnamon and salt.

The next step is to use a separate bowl to combine the butter, peanut butter and brown sugar and eventually the egg and vanilla. So you could end up with cookies that are deflated on one side, have none of the espresso flavor and entirely too much salt. Generally speaking, yes — you want to add the dry ingredients into the bowl of wet ingredients. Adding the wet ingredients into the bowl of dry ingredients can end up being clumpy and messy.

Because when you add the dry first, the fat in the creamed mixture will start to coat the flour particles and you will avoid the development of gluten. You end with dry to take up any available moisture in the batter. You must log in or register to reply here. Popular Threads. What did you have for dinner? Breakfast, Lunch, Dinner, Supper -- what are you cooking? Guess The Dish Then alternating you add the dry ingredients and buttermilk to the wet.

Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Order of combining wet and dry ingredients when baking Ask Question. Asked 11 years, 3 months ago. Active 8 years ago. Viewed k times. I've always learnt that you add the wet ingredients to the dry ones. Looking at some recipes: "Combine the dry ingredients, the flour Add the other wet ingredients, melted butter Are there any types of recipes that , in fact, reverse the order?

Improve this question. With a mixer, if you add the dry to the wet, it's more likely to make a spray of poweder all over the place Joe Good point. I sometimes watch cookery shows on TV, and if it's about baking, usually there's a mantra of start with the dry ingredients, and end with the dry ingredients. But nobody ever actually explained why to do that Add a comment.

Bubbles give cakes a tender, open crumb. Gradually adding the dry ingredients keeps those bubbles from popping. Dump-and-stir is an effective mixing method for dense desserts like brownies, but for fluffy cake, you have to alternate, carefully and patiently, to keep the bubbles at their best.

Tue, Jun 02 , am thanks amarante, I did some googling and found that answer as well as the flour coats the butter and any liquid develops gluten in uncoated flour. Recent Topics. Sun, Oct 31 , pm by chocolate moose. Cutlery to dry or dish washer by yo'ma Organizing. Mon, Sep 27 , pm by zaq.