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Hello /ck/,
I need some help. I was reading this recipe (link ahead) and I have doubts about a certain step. English is not my mother language, so I don't fully understand what I have to do.
A visual guide or a good translation to Spanish would be great
The step:
>Fold in the chocolate mixture using a rubber spatula, being careful not to break down the egg whites.
The recipe: http://spanishfood.about.com/od/spanishcustardspuddings/r/Chocolate-Hazelnut-Mousse-Recipe-Mousse-de-Chocolate-y-Avellanas.htm
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Folding a mouse is important to preserve the bubbles. Do not stir, gently fold the bottom layer unto the top repeatedly until a uniform texture has been reached.
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>>7368111
Ok, I think I got it. I will look more info about that, now that I know what that means.
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https://youtube.com/watch?v=7KEF2fN5_oQ
Fold by gently lifting a part of the batter around and on top of itself. So that you mix by gradual layering instead of any side to side shearing.
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>>7368119
Nice video. Looks relatively simple. Maybe I will practice before the real thing.
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