date:Dec 21, 2018
longer than the directions suggest? Yes, it does. Over-mixed batter can give your cakes and cookies a texture that isn't very pleasant, and worse, can negatively affect their taste.
The science behind it: The gluten in flour provides structure and binds mixtures together when it comes in contact with liquid, according to Spoon University. The more it's stirred, the more it's activated, and the batter is bound together too much. The end result is dense, stringy cake and dry cookies.
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