Baking with a Hand Mixer2013 May 28 | Written by: Katherine Cortes | Tags: Desserts
If you plan to take baking seriously, you need a reliable helper in the kitchen. Here is where the hand mixer comes into play. Essentially, a hand mixer is your go-to device for for light-duty mixing. Compared to a stand mixer, it is cheaper and more compact in size, so storage space becomes less of an issue. It’s also convenient because it’s easy to move around, and it comes with attachments typically needed in baking: mixer, whisk and paddle attachments.
A hand mixer is not as powerful as a stand mixer, but invest in a good-quality one and you’ll be able to mix most stiff doughs and quickly get through small tasks such as mashing potatoes. We recommend that you start your search for hand mixers with the top-reviewed Cuisinart 5-Speed Hand Mixer.
Here’s a sample recipe that you can make using a hand mixer. This pound cake is dense and creamy, a bit time consuming but easy to make and well worth it. This cake will keep well for 5 days, covered with plastic wrap or stored in an airtight container, at room temperature.
- 216 grams of unsalted butter, softened, plus extra for greasing
- 300 g sifted cake flour
- 3/4 tsp salt
- 660 g sugar
- 7 large eggs, at room temperature
- 2 tsp vanilla
- 240 ml heavy cream
- Place oven rack in the middle position.
- Grease a 25-cm bundt pan with butter and dust with flour; knock out excess flour.
- Sift flour and salt twice into separate bowls. Set aside.
- In a large bowl, cream together butter and sugar using a hand mixer at medium-high speed for 6-8 minutes, or until pale and fluffy.
- Beat eggs into the butter mixture one at a time.
- Beat in vanilla.
- Reduce speed to low, and add half the flour, heavy cream and then the remaining flour, beating well after each addition.
- Scrape down sides of the bowl.
- Beat at medium-high speed for 5 minutes, until creamy and satiny.
- Spoon batter into pan and tap against work surface once or twice to remove air bubbles.
- Place pan in the oven and turn oven temperature to 175 C.
- Bake for 1- 1 ¼ hours or until golden.
- Let cool in the pan for 30 minutes.
- Turn cake out of the pan onto the wire rack and allow to cool completely.