{"id":2073,"date":"2022-02-03T19:26:27","date_gmt":"2022-02-03T17:26:27","guid":{"rendered":"https:\/\/www.cakesperiments.com\/?p=2073"},"modified":"2024-12-10T19:30:23","modified_gmt":"2024-12-10T17:30:23","slug":"which-cake-batter-mixing-methods-are-the-best","status":"publish","type":"post","link":"https:\/\/www.cakesperiments.com\/lt\/which-cake-batter-mixing-methods-are-the-best\/","title":{"rendered":"Kurie pyrago te\u0161los mai\u0161ymo b\u016bdai geriausi?"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"2073\" class=\"elementor elementor-2073\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ec164e2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ec164e2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3b78608\" data-id=\"3b78608\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2ef84f4 elementor-widget elementor-widget-text-editor\" data-id=\"2ef84f4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Visada yra bent keli skirtingi b\u016bdai tam pa\u010diam rezultatui pasiekti. Bet ar rezultatas tikrai visada toks pats? Kad patikrin\u010diau, koki\u0105 \u012ftak\u0105 pyragui turi vien tik mai\u0161ymo technika, i\u0161band\u017eiau keturis skirtingus te\u0161los gaminimo metodus tam pa\u010diam receptui.<\/p><p>Skirtingi te\u0161los mai\u0161ymo b\u016bdai paprastai naudojami skiringiems pyrag\u0173 tipams. Pavyzd\u017eiui, kiau\u0161ini\u0173 plakimo metodas \u2013 biskvitams, kuri\u0173 sud\u0117tyje yra daug kiau\u0161ini\u0173, o sviesto plakimo metodas \u2013 sviestiniams pyragams. Bet patikimai patikrinti skirting\u0173 technik\u0173 skirtinguose pyraguose tiesiog nei\u0161eina (na, nes skiriasi viskas), ir kod\u0117l tam kartui nesulau\u017eius \u012fprast\u0173 taisykli\u0173? Gal taip su\u017einosime ka\u017ek\u0105 naujo.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-19e38c9 elementor-widget elementor-widget-global elementor-global-5030 elementor-widget-html\" data-id=\"19e38c9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2161414622496008\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-2161414622496008\"\r\n     data-ad-slot=\"6069282618\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-710a234 elementor-widget elementor-widget-text-editor\" data-id=\"710a234\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Recipe<\/h2><p>\u0160iam eksperimentui pasirinkau paprast\u0105 kekso recept\u0105, kur visi pagrindiniai ingredientai \u2013 lygiomis dalimis. Visus pyragus kepiau toje pa\u010dioje 10 cm skersmens kepimo formoje ~35 minutes, 180\u00b0C temperat\u016broje. Tikslus receptas, kur\u012f naudojau:<\/p><ul><li>1 vidutinis kiau\u0161inis (~50 g)<\/li><li>50 g cukraus<\/li><li>50 g  kvietini\u0173 milt\u0173<\/li><li>50 g sviesto<\/li><li>1,5 g (~0,5 a.\u0161.) kepimo milteli\u0173<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-032f8ca elementor-widget elementor-widget-image\" data-id=\"032f8ca\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1707\" height=\"2560\" src=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-scaled.jpg\" class=\"attachment-full size-full wp-image-2089\" alt=\"Batter mixing\" srcset=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-scaled.jpg 1707w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-200x300.jpg 200w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-683x1024.jpg 683w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-768x1152.jpg 768w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-1024x1536.jpg 1024w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-1366x2048.jpg 1366w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/1-8x12.jpg 8w\" sizes=\"(max-width: 1707px) 100vw, 1707px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f66e950 elementor-widget elementor-widget-text-editor\" data-id=\"f66e950\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Mixing Methods<\/h2><div><h4 class=\"translation-block\">Kiau\u0161ini\u0173 plakimo metodas (angl. foaming)<\/h4><p>\u0160ios technikos esm\u0117 yra gerai i\u0161plakti kiau\u0161inius su cukrumi ir \u012fplakti tiek daug oro, kiek \u012fmanoma. Orkait\u0117je oro burbuliukai i\u0161sipu\u010dia ir taip i\u0161kelia pyrag\u0105. Miltai \u012fmai\u0161omi pabaigoje, kad susiformuot\u0173 kuo ma\u017eiau glitimo ir tai daroma atsargiai, kad susprogt\u0173 kuo ma\u017eiau oro burbul\u0173.<\/p><p><em>Kaip mai\u0161iau<\/em><br \/>Kambario temperat\u016bros kiau\u0161in\u012f plakiau su cukrumi ~5 minutes kol t\u016bris patrigub\u0117jo ir mas\u0117 tapo puri. \u012epyliau lydyt\u0105 sviest\u0105 ir plakiau toliau, kol sviestas \u012fsimai\u0161\u0117. \u012esijojau miltus su kepimo milteliais ir atsargiai i\u0161mai\u0161iau ranka, kol nebesimat\u0117 saus\u0173 milt\u0173.<\/p><h4>Sveisto plakimo metodas (angl. creaming)<\/h4><p>Mai\u0161ant \u0161iuo b\u016bdu, pradedama nuo mink\u0161to sviesto ir cukraus plakimo. Cukraus kristalai svieste padaro nedideles oro ki\u0161en\u0117les, kurios orkait\u0117je i\u0161sipu\u010dia ir taip i\u0161kelia pyrag\u0105. Miltai \u012fmi\u0161omi pabaigoje ranka, kad susiformuot\u0173 kuo ma\u017eiau glitimo.<\/p><p><em>Kaip mai\u0161iau<\/em><br \/>Kambario temperat\u016bros sviest\u0105 plakiau su cukrumi, kol sviestas pa\u0161vies\u0117jo ir tapo purus. \u012emu\u0161iau kiau\u0161in\u012f ir plakiau, kol gerai \u012fsimai\u0161\u0117. \u012esijojau miltus su kepimo milteliais ir i\u0161mai\u0161iau ranka, kol neliko saus\u0173 milt\u0173.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-21c8104 elementor-widget elementor-widget-global elementor-global-5030 elementor-widget-html\" data-id=\"21c8104\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2161414622496008\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-2161414622496008\"\r\n     data-ad-slot=\"6069282618\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-03e2858 elementor-widget elementor-widget-text-editor\" data-id=\"03e2858\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><h4>Atvirk\u0161\u010dias sviesto plakimo metodas (angl. reverse creaming)<\/h4><p>\u0160is metodas vadinamas atvirk\u0161\u010diu, nes miltai \u012fmai\u0161omi ne pabaigoje, o prad\u017eioje. Bet prie\u0161 \u012fmu\u0161ant kiau\u0161inius, miltai plakami su sviestu. Glitimas pradeda formuotis, kai miltai susijungia su vandeniu (pvz. vandeniu kiau\u0161iniuose), bet jeigu miltai yra apgauti riebalu, \u012fmai\u0161ius skystus ingredientus glitimo formavimasis sul\u0117t\u0117ja. \u0160is triukas leid\u017eia ilgiau te\u0161l\u0105 plakti pabaigoje ir \u012fplakti daugiau oro.<\/p><p><em>Kaip mai\u0161iau<\/em><br \/>Sumai\u0161iau miltus, kepimo miltelius ir cukr\u0173. \u012ed\u0117jau kambario temperat\u016bros sviest\u0105 ir mai\u0161iau tol, kol nebebuvo saus\u0173 milt\u0173. \u012emu\u0161iau kiau\u0161in\u012f ir plakiau, kol te\u0161la pa\u0161vies\u0117jo ir tapo puri.<\/p><h4>Metodas be plakimo<\/h4><p>Vargu, ar tokia technika oficialiai egzistuoja, bet esu ma\u010diusi \u017emoni\u0173 internetuose b\u016btent tokiu b\u016bdu mokan\u010di\u0173 kepti biskvitus (\u017einau, internetas yra keista vieta). Bet ei, ar tikrai verta gai\u0161ti laik\u0105 plakimui, jeigu vis tiek dedame kepimo milteli\u0173? Pabandykim kart\u0105 neplakti ir \u017ei\u016br\u0117kim, kas i\u0161eis.<\/p><p><em>Kaip mai\u0161iau<\/em><br \/>I\u0161lyd\u017eiau sviest\u0105, \u012f j\u012f sud\u0117jau cukr\u0173 ir i\u0161mai\u0161iau \u0161auk\u0161tu. \u012emu\u0161iau kiau\u0161in\u012f ir i\u0161mai\u0161iau. \u012esijojau miltus su kepimo milteliais ir, v\u0117lgi, ma\u0161iau \u0161auk\u0161tu, kol neliko saus\u0173 milt\u0173.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-61e826a elementor-widget elementor-widget-text-editor\" data-id=\"61e826a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Rezulatas<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-49e1694 elementor-widget elementor-widget-text-editor\" data-id=\"49e1694\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4 class=\"translation-block\">Kiau\u0161ini\u0173 plakimo metodas (angl. foaming)<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fca936d elementor-widget elementor-widget-image\" data-id=\"fca936d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"592\" src=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming-1024x758.jpg\" class=\"attachment-large size-large wp-image-2095\" alt=\"Foaming method\" srcset=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming-1024x758.jpg 1024w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming-300x222.jpg 300w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming-768x569.jpg 768w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming-1536x1137.jpg 1536w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming-16x12.jpg 16w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/foaming.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-85a1326 elementor-widget elementor-widget-text-editor\" data-id=\"85a1326\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>Te\u0161la.<\/em> <\/strong>Puri ir didelio t\u016brio (did\u017eiausio i\u0161 vis\u0173 versij\u0173). Gan\u0117tinai skysta, tad patogu supilti \u012f kepimo form\u0105. <br \/><strong><em>I\u0161kilimas.<\/em><\/strong> \u0160is pyragas i\u0161kilo daugiausiai ir tolygiausiai. Vir\u0161uje susidar\u0117 \u0161ioks toks kalnas, bet tolygus ir gra\u017eus.<br \/><strong><em>Spalva.<\/em> <\/strong>\u0160viesi, beveik balta.<br \/><em><strong>Tekst\u016bra ir skonis.<\/strong><\/em> Purus ir lengvas, burnoje tirpstantis pyragas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-608958e elementor-widget elementor-widget-text-editor\" data-id=\"608958e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4 class=\"translation-block\">Sveisto plakimo metodas (angl. creaming)<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6ff6c4f elementor-widget elementor-widget-image\" data-id=\"6ff6c4f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"592\" src=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming-1024x758.jpg\" class=\"attachment-large size-large wp-image-2094\" alt=\"Creaming method\" srcset=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming-1024x758.jpg 1024w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming-300x222.jpg 300w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming-768x569.jpg 768w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming-1536x1137.jpg 1536w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming-16x12.jpg 16w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/creaming.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-168e5e0 elementor-widget elementor-widget-text-editor\" data-id=\"168e5e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>Te\u0161la.<\/em> <\/strong>Puri bet tir\u0161ta. \u012e kepimo form\u0105 reik\u0117jo kr\u0117sti \u0161auk\u0161tu ir i\u0161lyginti pavir\u0161i\u0173.\u00a0 <br \/><strong><em>I\u0161kilimas.<\/em><\/strong> I\u0161sik\u0117l\u0117 nedaug, visa i\u0161sik\u0117lusi dalis \u2013 kalnas.<br \/><strong><em>Spalva.<\/em>\u00a0<\/strong>Geltoniausia i\u0161 vis\u0173.<br \/><em style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><strong>Tekst\u016bra ir skonis.<\/strong><\/em><span style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\">\u00a0<\/span>Nors \u0161is pyragas i\u0161sik\u0117l\u0117 nedaug, tekst\u016bra gan\u0117tinai lengva ir maloni. Stiprus sviesto skonis, \u0161iek tiek tra\u0161ki plutel\u0117.<\/p><p>Turiu nuojaut\u0105, kad man nepavyko tinkamai i\u0161plakti sviesto. Tok\u012f ma\u017e\u0105 sviesto kiek\u012f plakti buvo gana sunku, jis tapo labai \u0161viesus ir purus, bet t\u016bris, kaip, \u012ftariu, tur\u0117t\u0173 b\u016bti, nepadvigub\u0117jo. Bet\u2026 Jeigu tai lengvai sugadinamas, arba ma\u017eiems kiekiams netinkamas metodas, j\u012f m\u0117gti man tikrai labai sunku.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-82124a3 elementor-widget elementor-widget-global elementor-global-5030 elementor-widget-html\" data-id=\"82124a3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2161414622496008\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-2161414622496008\"\r\n     data-ad-slot=\"6069282618\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-46cda76 elementor-widget elementor-widget-text-editor\" data-id=\"46cda76\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4>Atvirk\u0161\u010dias sviesto plakimo metodas (angl. reverse creaming)<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce69b59 elementor-widget elementor-widget-image\" data-id=\"ce69b59\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"592\" src=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse-1024x758.jpg\" class=\"attachment-large size-large wp-image-2097\" alt=\"Reverse creaming method\" srcset=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse-1024x758.jpg 1024w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse-300x222.jpg 300w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse-768x569.jpg 768w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse-1536x1137.jpg 1536w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse-16x12.jpg 16w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/reverse.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dcc00a6 elementor-widget elementor-widget-text-editor\" data-id=\"dcc00a6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>Te\u0161la.<\/em>\u00a0<\/strong>Tir\u0161ta, bet puresn\u0117 nei gaminta tradicinio sviesto plakimo metodu. Vis tiek teko j\u0105 \u0161auk\u0161tu kr\u0117sti \u012f kepimo form\u0105.\u00a0<br \/><strong style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><em>I\u0161kilimas.<\/em><\/strong><span style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\">\u00a0<\/span>\u0160is pyragas i\u0161sik\u0117l\u0117 nedaug ma\u017eiau nei gamintas kiau\u0161ini\u0173 plakimo metodu, bet i\u0161sik\u0117l\u0117 ma\u017eiau tolygiai.<br \/><strong style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><em>Spalva.<\/em>\u00a0<\/strong>Bal\u010diausia i\u0161 vis\u0173.<br \/><em style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><strong>Tekst\u016bra ir skonis.<\/strong><\/em><span style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\">\u00a0<\/span>Purus ir lengvas, burnoje tirpstantis pyragas. Tekst\u016bra kiek lygesn\u0117 su ma\u017eesn\u0117mis oro ki\u0161en\u0117l\u0117mis nei pyrago, gaminto kiau\u0161ini\u0173 plakimo metodu, bet \u0161i\u0173 dviej\u0173 pyrag\u0173 i\u0161 skonio atskirti nesugeb\u0117jau.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8c2bfb2 elementor-widget elementor-widget-text-editor\" data-id=\"8c2bfb2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4>Metodas be plakimo<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b226d5c elementor-widget elementor-widget-image\" data-id=\"b226d5c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"592\" src=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating-1024x758.jpg\" class=\"attachment-large size-large wp-image-2096\" alt=\"No beating method\" srcset=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating-1024x758.jpg 1024w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating-300x222.jpg 300w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating-768x569.jpg 768w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating-1536x1137.jpg 1536w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating-16x12.jpg 16w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/no-beating.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1570614 elementor-widget elementor-widget-text-editor\" data-id=\"1570614\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>Te\u0161la.<\/em>\u00a0<\/strong>Tolygi ir skystoka, lengvai pilama \u012f kepimo form\u0105.<br \/><strong style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><em>I\u0161kilimas.<\/em><\/strong><span style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\">\u00a0<\/span>\u0160is pyragas i\u0161sik\u0117l\u0117 net daugiau u\u017e gamint\u0105 sviesto plakimo b\u016bdu, bet visa i\u0161sik\u0117lusi dalis buvo kalnas ir dar kreivas, netolygus.<br \/><strong style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><em>Spalva.<\/em>\u00a0<\/strong>Gelsva.<br \/><em style=\"color: var( --e-global-color-primary ); letter-spacing: 0px;\"><strong>Tekst\u016bra ir skonis.\u00a0<\/strong><\/em>Nors ir i\u0161sik\u0117l\u0117 nema\u017eai, \u0161is pyragas tankus, kietokas, sausas ir sprangus. Ai\u0161kiai matomos didel\u0117s vertikalios oro ki\u0161en\u0117s.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bf9067d elementor-widget elementor-widget-image\" data-id=\"bf9067d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5-1024x682.jpg\" class=\"attachment-large size-large wp-image-2093\" alt=\"Method comparison\" srcset=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5-1024x682.jpg 1024w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5-300x200.jpg 300w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5-768x512.jpg 768w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5-1536x1024.jpg 1536w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5-18x12.jpg 18w, https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/5.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-250d7f9 elementor-widget elementor-widget-text-editor\" data-id=\"250d7f9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>1 \u2013 kiau\u0161ini\u0173 plakimo, 2 \u2013 sviesto plakimo, 3 \u2013 atvirk\u0161\u010dias sviesto plakimo, 4 \u2013 neplaktas<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c4a900c elementor-widget elementor-widget-global elementor-global-5030 elementor-widget-html\" data-id=\"c4a900c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2161414622496008\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-2161414622496008\"\r\n     data-ad-slot=\"6069282618\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-134c510 elementor-widget elementor-widget-text-editor\" data-id=\"134c510\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>I\u0161vados<\/h2><ul><li>Nugal\u0117tojas \u2013 kiau\u0161ini\u0173 plakimo metodas. \u0160iuo b\u016bdu gamintas pyragas i\u0161sikelia daugiausiai ir tolygiausiai, turi maloni\u0105 tekst\u016br\u0105. Net kai taip ruo\u0161iamas keksas! \u0160i technika \u2013 puikus pasirinkimas kepant biskvit\u0105.<\/li><li>Antroji vieta \u2013 atvirk\u0161\u010dias sviesto plakimo metodas. \u0160iuo b\u016bdu ruo\u0161tas pyragas taip pat skanus kaip ir ruo\u0161tas kiau\u0161ini\u0173 plakimo b\u016bdu, bet ne taip gra\u017eiai keliasi.\u00a0<\/li><li>Jau min\u0117jau, kad tradicin\u012f sviesto plakimo metod\u0105 man m\u0117gti sunku. Sviestiniams pyragams rink\u010diausi atvirk\u0161tin\u012f metod\u0105, nes jis tiesiog paprastesnis ir labiau patikimas, nepriklausomai nuo pyrago dyd\u017eio.<\/li><li>Tingini\u0173 nelaimei, gaminant pyrago te\u0161l\u0105, plakimas yra b\u016btinas \u017eingsnis ir kepimo milteliai jo niekaip neatstos. Tad nepagail\u0117kite t\u0173 keli\u0173 papildom\u0173 minu\u010di\u0173 d\u0117l tikrai skanaus ir puraus pyrago!\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>There are always at least a few different ways to get the same result. But is it truly the same? I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes. Different batter mixing methods are usually used for different types of cakes. For example, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":2075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-2073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-tips-and-theory"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Which cake batter mixing methods are the best? - Cakesperiments<\/title>\n<meta name=\"description\" content=\"I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cakesperiments.com\/lt\/which-cake-batter-mixing-methods-are-the-best\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Which cake batter mixing methods are the best? - Cakesperiments\" \/>\n<meta property=\"og:description\" content=\"I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cakesperiments.com\/lt\/which-cake-batter-mixing-methods-are-the-best\/\" \/>\n<meta property=\"og:site_name\" content=\"Cakesperiments\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-03T17:26:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-10T17:30:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Rasa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rasa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minut\u0117s\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/\"},\"author\":{\"name\":\"Rasa\",\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/person\/d750b086bf6c868043a5ca2e63446039\"},\"headline\":\"Which cake batter mixing methods are the best?\",\"datePublished\":\"2022-02-03T17:26:27+00:00\",\"dateModified\":\"2024-12-10T17:30:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/\"},\"wordCount\":1045,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg\",\"articleSection\":[\"Baking Tips &amp; Theory\"],\"inLanguage\":\"lt-LT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/\",\"url\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/\",\"name\":\"Which cake batter mixing methods are the best? - Cakesperiments\",\"isPartOf\":{\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg\",\"datePublished\":\"2022-02-03T17:26:27+00:00\",\"dateModified\":\"2024-12-10T17:30:23+00:00\",\"description\":\"I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#breadcrumb\"},\"inLanguage\":\"lt-LT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"lt-LT\",\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage\",\"url\":\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg\",\"contentUrl\":\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg\",\"width\":1707,\"height\":2560,\"caption\":\"Different mixing methods\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.cakesperiments.com\/lt\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Which cake batter mixing methods are the best?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#website\",\"url\":\"https:\/\/www.cakesperiments.com\/lt\/\",\"name\":\"Cakesperiments\",\"description\":\"Tested and perfected dessert recipes\",\"publisher\":{\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.cakesperiments.com\/lt\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"lt-LT\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#organization\",\"name\":\"Cakesperiments\",\"url\":\"https:\/\/www.cakesperiments.com\/lt\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"lt-LT\",\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2021\/10\/caksperiments-logo.svg\",\"contentUrl\":\"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2021\/10\/caksperiments-logo.svg\",\"width\":798,\"height\":131,\"caption\":\"Cakesperiments\"},\"image\":{\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.instagram.com\/cakesperiments.blog\/\",\"https:\/\/www.pinterest.com\/cakesperiments\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/person\/d750b086bf6c868043a5ca2e63446039\",\"name\":\"Rasa\",\"sameAs\":[\"http:\/\/www.cakesperiments.com\",\"https:\/\/www.instagram.com\/cakesperiments.blog\/\",\"https:\/\/www.pinterest.com\/cakesperiments\/\"],\"url\":\"https:\/\/www.cakesperiments.com\/lt\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Which cake batter mixing methods are the best? - Cakesperiments","description":"I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.cakesperiments.com\/lt\/which-cake-batter-mixing-methods-are-the-best\/","og_locale":"lt_LT","og_type":"article","og_title":"Which cake batter mixing methods are the best? - Cakesperiments","og_description":"I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes.","og_url":"https:\/\/www.cakesperiments.com\/lt\/which-cake-batter-mixing-methods-are-the-best\/","og_site_name":"Cakesperiments","article_published_time":"2022-02-03T17:26:27+00:00","article_modified_time":"2024-12-10T17:30:23+00:00","og_image":[{"width":1707,"height":2560,"url":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg","type":"image\/jpeg"}],"author":"Rasa","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Rasa","Est. reading time":"6 minut\u0117s"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#article","isPartOf":{"@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/"},"author":{"name":"Rasa","@id":"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/person\/d750b086bf6c868043a5ca2e63446039"},"headline":"Which cake batter mixing methods are the best?","datePublished":"2022-02-03T17:26:27+00:00","dateModified":"2024-12-10T17:30:23+00:00","mainEntityOfPage":{"@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/"},"wordCount":1045,"commentCount":0,"publisher":{"@id":"https:\/\/www.cakesperiments.com\/lt\/#organization"},"image":{"@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage"},"thumbnailUrl":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg","articleSection":["Baking Tips &amp; Theory"],"inLanguage":"lt-LT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/","url":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/","name":"Which cake batter mixing methods are the best? - Cakesperiments","isPartOf":{"@id":"https:\/\/www.cakesperiments.com\/lt\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage"},"image":{"@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage"},"thumbnailUrl":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg","datePublished":"2022-02-03T17:26:27+00:00","dateModified":"2024-12-10T17:30:23+00:00","description":"I\u2019ve tried four different batter mixing methods for the same cake recipe to see what difference only the mixing technique makes.","breadcrumb":{"@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#breadcrumb"},"inLanguage":"lt-LT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/"]}]},{"@type":"ImageObject","inLanguage":"lt-LT","@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#primaryimage","url":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg","contentUrl":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2022\/02\/2-scaled.jpg","width":1707,"height":2560,"caption":"Different mixing methods"},{"@type":"BreadcrumbList","@id":"https:\/\/www.cakesperiments.com\/which-cake-batter-mixing-methods-are-the-best\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.cakesperiments.com\/lt\/"},{"@type":"ListItem","position":2,"name":"Which cake batter mixing methods are the best?"}]},{"@type":"WebSite","@id":"https:\/\/www.cakesperiments.com\/lt\/#website","url":"https:\/\/www.cakesperiments.com\/lt\/","name":"Cakesperiments","description":"Tested and perfected dessert recipes","publisher":{"@id":"https:\/\/www.cakesperiments.com\/lt\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.cakesperiments.com\/lt\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"lt-LT"},{"@type":"Organization","@id":"https:\/\/www.cakesperiments.com\/lt\/#organization","name":"Cakesperiments","url":"https:\/\/www.cakesperiments.com\/lt\/","logo":{"@type":"ImageObject","inLanguage":"lt-LT","@id":"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/logo\/image\/","url":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2021\/10\/caksperiments-logo.svg","contentUrl":"https:\/\/www.cakesperiments.com\/wp-content\/uploads\/2021\/10\/caksperiments-logo.svg","width":798,"height":131,"caption":"Cakesperiments"},"image":{"@id":"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.instagram.com\/cakesperiments.blog\/","https:\/\/www.pinterest.com\/cakesperiments\/"]},{"@type":"Person","@id":"https:\/\/www.cakesperiments.com\/lt\/#\/schema\/person\/d750b086bf6c868043a5ca2e63446039","name":"Rasa","sameAs":["http:\/\/www.cakesperiments.com","https:\/\/www.instagram.com\/cakesperiments.blog\/","https:\/\/www.pinterest.com\/cakesperiments\/"],"url":"https:\/\/www.cakesperiments.com\/lt\/author\/admin\/"}]}},"_links":{"self":[{"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/posts\/2073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/comments?post=2073"}],"version-history":[{"count":146,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/posts\/2073\/revisions"}],"predecessor-version":[{"id":5043,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/posts\/2073\/revisions\/5043"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/media\/2075"}],"wp:attachment":[{"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/media?parent=2073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/categories?post=2073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cakesperiments.com\/lt\/wp-json\/wp\/v2\/tags?post=2073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}