Mix all the dry ingredients (flour, sugar, soda etc) first, and only add liquids later. It’s much easier to spread dry powders evenly among themselves.
Have your ingredients in room temperature. They will work much better together and generally make your life easier.
For “drier” kinds of dough, use powdered sugar. It will be much easier to mix in smoothly.
If your recipe calls for liquid fat (melted butter, oil) and other liquids, add the fat in first. Especially when you also add eggs or yogurt. It’s much easier to mix in lighter fluids into a mass of oil and flour than to make a yogurt and flour mix absorb the oil.
Dreaming up Delectable Holiday Traditions with Pastry Chef Dominique Ansel
To see more of Dominique Ansel’s sweet creations, follow @dominiqueansel on Instagram.
A sugar-dusted pinecone with 80 chocolate petals, a marshmallow flower unfolding atop steamy hot chocolate — Dominique Ansel’s (@dominiqueansel) holiday creations sound like something only Willy Wonka could dream up, but his ingredients are traditional favorites. “One uses gingerbread or peppermint. Every holiday it’s the same kind of celebration, the same kind of ingredients — I think there are tons of ways to still use these flavors but make them a little bit more creative,” says the French pastry chef, who opened bakeries in New York, London and Tokyo. “One of my favorite things is to stand behind the pastry case and observe people and to see their reactions. It feels almost like a magician doing a trick,” he says.