What does the term "folding" refer to in baking?

The term "folding" in baking specifically refers to the technique of gently incorporating ingredients to retain air. This method is crucial when working with delicate mixtures, such as whipped cream or egg whites, where maintaining the air that has been incorporated is essential for achieving the desired light and airy texture in the final product. Folding typically involves using a spatula to lift and fold the mixture over itself gently, rather than stirring, which can deflate the air pockets.

In the context of baking, this technique is particularly important for recipes like soufflés, meringues, or certain cakes, where the volume and texture depend heavily on the air that has been carefully mixed into the batter. By gently incorporating ingredients in this way, bakers can ensure that the finished product rises properly and maintains its lightness.

The other choices involve different techniques that do not accurately represent the folding method. Kneading dough is a more vigorous process used to develop gluten, mixing ingredients rapidly refers to combining ingredients quickly to achieve a uniform batter, and layering dough for pastries refers to creating multiple layers, as in the case of puff pastry, which is a different technique focused on creating flaky textures.