Adding Flour for a Pound Cake Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make a nice simple pound cake. Alright, we're going to add our flour in. Now when you add your flour in, you want to add it in, I usually just use like a spoon and just add it in a little bit at a time. Cause if you sit there and dump it in all at once, you're going to create a mess. So I just got a regular spoon here. So I'm just going to dump it in just like a spoonful at a time. Just to make sure it goes in nice and easy. And don't worry about letting it all mix in before you get the next spoonful in there, it won't really make an effect. So you can see at the rate at which I'm moving, the mixer is pretty much keeping up with me. And anything it can't keep up with, we'll just sort out in a second by scraping the sides down and making sure that we get all the flour. Cause some of it is going to sit on the top or stick to the edges. When you dump it in there, try to dump it as close to the center as you can and make sure that the blades in the whisk actually catch it. So that's it. Just one spoonful at a time. What this does, this keeps you from getting big pockets of flour in your mixture, which cause big problems. And if you try dumping it in here slowly, like just right out of the bowl, you're just going to make a mess. So, the spoon forces you to go at pretty much the right speed. Much like mixing the milk in. It's kind of the same thing. Another reason you don't just dump the milk right in is you saw it starts to curdle a little bit. So you want to be careful. So if you dump the milk in all at once, you got a big mess. So we're just going to take the bowl here, kind of tilt it up on the edge and just kind of flick the rest of this flour right into our mixture. There it is. So now, we've got a situation where there's a bunch of flour just kind of stuck in the center there. So if we give it a, kick it up to the next speed up, it'll fix that problem. Now we're going to drop the bowl down, scrape the sides and make sure our mixture is nice and even. Which it should pretty well be at this point. I just found a bunch of clumps of flour there. When you scrape, scrape from the top all the way down. Just like I'm doing here. And make sure you get underneath the bottom, because in a lot of mixers, the whip attachment or just the blades in general don't necessarily touch or come in contact with the very, very bottom of the pan. Alrighty. Looking more and more like cake batter. So, pull it back up, turn it on for a minute, let it run just to make sure you knock all the lumps out. You can let it run like four or six and onward to our next step."