Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the differences between hand mixer insisted of a paddle attachment?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the differences between hand mixer insisted of a paddle attachment?),it will help you,my kids.
i only have a had mixer and this recipe calls for a paddle attachment and I dont have one so can i use just my hand mixer?
Answers:
Is it a bread dough? That would be better to just do it by hand with a wooden spoon, because it would be too heavy for a hand mixer. But if it's a cake batter consistency, then it doesn't really matter, either will work just fine.
Other Answers:
yes, you can.
the regular mixer may beat more air into the food ( or may heat the mixture more than the paddle attachment) - so it may be a mistake if you are making something really thick, like pie crust, or a very dense pastry, like shortbread. If you are doing that, it might be better to mix it by hand - really by hand.
The paddle attachment does not whip as much air into the mixture. It's for blending ingredients that shouldn't be stirred too much, like any kind of dough or cookies. For some handmixers, there are attachments that are sold seperately. Try searching the manufacturer's website, if they have one, to see if there are any attachments availabe and where to get them.
It's a lot of money, but stand mixers, like the Kitchenaid I have, are priceless additions to any serious cook's equipment supply.
If you're strapped for cash, mix it by hand.
You can't use your hand mixer to do this entirely - otherwise you won't get the "folded" quality - particularly with meringues, pastries, rising bread products, etc. You can use it partially, though.
If you have a really good arm (I am not being funny here), you can create the effect of a paddle mixer using a spatula.
First, using the lowest speed on your mixer, combine the ingredients so they are loosely blended, but not emulsified. Use the spatula in rapid, circular motions while spinning the bowl (does that make sense?) counter-clockwise to the direction you are "blending". Your blending hand and the spinning bowl will go in opposite directions.
You will achieve a very close result - but it will take longer. Most of the recipes requiring a "paddle" were used well before electric mixers were available. They save time, but you can still do it.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the differences between hand mixer insisted of a paddle attachment?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the differences between hand mixer insisted of a paddle attachment?),it will help you,my kids.
i only have a had mixer and this recipe calls for a paddle attachment and I dont have one so can i use just my hand mixer?
Answers:
Is it a bread dough? That would be better to just do it by hand with a wooden spoon, because it would be too heavy for a hand mixer. But if it's a cake batter consistency, then it doesn't really matter, either will work just fine.
Other Answers:
yes, you can.
the regular mixer may beat more air into the food ( or may heat the mixture more than the paddle attachment) - so it may be a mistake if you are making something really thick, like pie crust, or a very dense pastry, like shortbread. If you are doing that, it might be better to mix it by hand - really by hand.
The paddle attachment does not whip as much air into the mixture. It's for blending ingredients that shouldn't be stirred too much, like any kind of dough or cookies. For some handmixers, there are attachments that are sold seperately. Try searching the manufacturer's website, if they have one, to see if there are any attachments availabe and where to get them.
It's a lot of money, but stand mixers, like the Kitchenaid I have, are priceless additions to any serious cook's equipment supply.
If you're strapped for cash, mix it by hand.
You can't use your hand mixer to do this entirely - otherwise you won't get the "folded" quality - particularly with meringues, pastries, rising bread products, etc. You can use it partially, though.
If you have a really good arm (I am not being funny here), you can create the effect of a paddle mixer using a spatula.
First, using the lowest speed on your mixer, combine the ingredients so they are loosely blended, but not emulsified. Use the spatula in rapid, circular motions while spinning the bowl (does that make sense?) counter-clockwise to the direction you are "blending". Your blending hand and the spinning bowl will go in opposite directions.
You will achieve a very close result - but it will take longer. Most of the recipes requiring a "paddle" were used well before electric mixers were available. They save time, but you can still do it.
correctness,It's Non-profit and only for informational purposes.
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