How to Fold (Baking)

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In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.

The method of folding outlined here applies generally; always follow any additional folding instructions provided by your recipe.

Steps

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  1. Folding usually occurs after you have already mixed the mixtures separately in their own containers. While this means more work and dishes, it also means a better end result, so it's worth doing what the recipe asks!
  2. [1] The thinness of either implement is important for making it easier to fold correctly. [2]
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  3. Never do this the other way around, so as to avoid the risk of overwhelming the delicate mixture, and potentially bursting air bubbles, or causing other overwhelming reactions. [3]
  4. Cut down through the center of the two mixtures and bring the heavy mixture back up to the top. Baking 911 explains this as the: "down-across-up-and-over motion", which explains it well. Turn the bowl as you are doing this, to ensure that the folding is evenly distributed. Do not stir!
  5. See "Tips" for avoiding over- or under-folding. [4]
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Community Q&A

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  • Question
    Can I use a mixer instead of a whipping machine?
    Community Answer
    Yes, you may use a mixer instead.
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  • Question
    Why not use an egg beater?
    Community Answer
    The batter-folding technique is for delicate items into which you don't want to incorporate a lot of air by mixing.
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  • Question
    What is the procedure of folding?
    Becca Unthank
    Community Answer
    The procedure of folding is when you have to carefully combine two mixtures of different thickness and weight into one smooth mixture, slowly working them together.
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      Tips

      • Be sure to fold mixtures together that have the same temperature. For example, room temperature is best for items such as eggs.
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      • Batter that is insufficiently folded will leave a sticky, wet layer on the pan base after baking; batter that has been over-folded will inhibit higher rising of the baked item because the air bubbles have been burst.
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      • This is an ideal method for adding beaten egg whites and whipped cream to a heavier mixture.
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      Warnings

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      Things You'll Need

      • Metallic spoon or rubber spatula
      • Bowl


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      Expert Interview

      Thanks for reading our article! If you’d like to learn more about baking, check out our in-depth interview with Traci Morgan-Hoernke .

      References

      1. ↑ https://www.taste.com.au/baking/articles/how-to-fold-ingredients/bfczqmgw
      2. ↑ https://www.bbc.co.uk/food/techniques/folding
      3. ↑ https://www.thekitchn.com/how-to-fold-egg-whites-or-whipped-cream-into-a-batter-cooking-lessons-from-the-kitchn-48281
      4. ↑ https://www.youtube.com/watch?v=S1JjaT-Y8Pc

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      Reader Success Stories

      • Hawa Nzota

        Jul 26, 2017

        "The tips about over folding and under folding were very useful to me."
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