Lesson 09Junior Bakers, ages 7 to 106 minfolding

Folding In Gently

Use a spatula to fold berries and chips into batter gently, so you keep the air in and stop mixing at the right time.

Folding In Gently

Some ingredients go in at the very end, like blueberries and chocolate chips. If you stir hard, you squash the berries and knock out the air. In this lesson you will learn the soft, careful move called folding.

You will learn

  • What folding means
  • The cut, scrape, lift and turn move
  • When to stop mixing

What you need

  • A bowl of batter
  • A rubber spatula
  • Berries or chocolate chips
  • Your grown-up

Steps

  1. Add the extras on topWash your hands first, and check every ingredient with your grown-up for allergies, including the chocolate chip label. Batter is the soft, wet mix that bakes into muffins or cake. Pour your washed berries or chips on top of it. If you use frozen berries, keep them frozen until now so they do not turn the batter purple.
  2. Cut down the middleHold the spatula upright over the bowl. Push its edge straight down through the middle of the batter until it touches the bottom.
  3. Scrape, lift and turnScrape the spatula along the bottom toward you and up the side. Lift it and gently turn the batter over on top. Then turn the bowl a little with your other hand.
  4. Repeat slowlyDo the same move again: cut, scrape, lift and turn. Go slowly, like you are tucking a blanket over the berries. Gentle folding keeps the berries whole and the batter soft and tender.
  5. Stop in timeStop as soon as the berries or chips are spread through and you cannot see any dry flour. A lumpy batter is fine, but too much mixing can make muffins tough. No tasting the raw dough or batter. Wash your hands with soap when you finish, and your grown-up takes it from here at the oven.

Grown-up help

  • oven

Folding is slow on purpose, so let your baker take their time and call stop once the dry flour disappears. Baking the batter in the oven is a grown-up job.

Try it

Check yourself

1. Why do bakers fold instead of stirring hard?

Show answer

Folding keeps berries from being squashed and stops you from mixing too much, which can make muffins tough.

2. What are the four parts of the folding move?

Show answer

Cut, scrape, lift and turn.

3. When do you stop folding?

Show answer

As soon as the berries or chips are spread through and you cannot see any dry flour.