overmix
Overmix is a culinary term used to describe mixing ingredients beyond the point at which a batter or dough should be combined. It most often refers to wheat-based mixtures, where excessive mixing can trigger excessive gluten development, leading to textures that are denser, tougher, or with an uneven crumb. The effect can vary by product, but is generally undesirable for delicate baked goods.
Common contexts include cake batters, muffins, pancakes, cookies, and mashed potatoes. In cakes and muffins, overmixing
Prevention and best practices include mixing only until dry and wet ingredients are just combined, using gentle