With the holiday approaching, I thought I’d share some items that have helped me feel excited about staying inside - which is good, because we have a lot of that ahead of us. One of the items that’s sparked joy with each use is the KitchenAid cordless hand mixer*. I received this as a birthday present and if you’re looking for gift ideas for a friend who enjoys baking or started binge-watching The Great British Bake Off (or you’re shopping for yourself), this review addresses some of the concerns I had about cordless appliances.

#1 How long will it last with a full charge?

The device claims to be able to make 200 cookies on a full charge. I haven’t gotten that far, but I’ve been using it to make various types of cakes every weekend, sometimes during the week since September. The hand mixer was used when beating egg whites/whole eggs, mixing cheesecake batter, and whipping heavy cream. Based on my usage frequency, I charge it monthly and I’ve never pulled out the old hand mixer as a backup. The battery indicator light signals when it is time to charge the device.

#2 Is it heavy?

I was curious because my only other cordless device, a Dyson vacuum, is significantly heavier. But compared to my 8-year-old wired Sunbeam hand mixer and cordless KitchenAid felt lighter. Although the measured weight difference seems small at less than 3 oz, those few ounces with extended use is noticeable. (The Sunbeam is 1026g / 36.2oz and the KitchenAid is 957g /33.8 oz).

#3 Is it as powerful as a traditional hand mixer?

The mixer had no difficulty whipping 10 egg whites, but the whipping time was longer than my Sunbeam mixer.

I decided to do a quick experiment to quantify the whipping time. I used both mixers at the highest setting to whip 100g / 3.5oz heavy whipping cream. The Sunbeam was about 10 seconds faster working the same amount of the heavy cream. Although less powerful, the KitchenAid was much quieter at the highest setting, making it neighbor-friendly for small apartment dwellers!

The KitchenAid cordless hand mixer is well built. The minimalist design is eye candy and has earned its open display on the shelf. It has freed me from my small kitchen countertop and I love the fact that I can use the it on my stove and dining table without unplugging/plugging. Plus, I don’t need to worry about the cord dipping in the cake batter anymore.

This hand mixer is available on Amazon*.

Thanks for stopping by!

Disclosure: Some of the links on my site are affiliate links(marked with *), meaning, at no additional cost to you, I will earn a small commission when you click through or make a purchase. I use the earnings to pay for Squarespace subscriptions. Thank you for your support!

今早洗完擦完烤盘突然想写一写烘焙七年以来最常用的工具。我出国前没怎么接触过烤箱，只鼓捣过蛋挞之类的零技术要求的小甜点，甚至还发生过我妈告诉我片状芝士就是奶油奶酪的佳话。2012年出国后的第二个学期搬到了校外的 house 里，想要在第一年生日吃上不那么甜腻的蛋糕，于是开始了我的烘焙之旅。

因为搬家的缘故一直没有买太多烘焙工具，现有的工具大部分都是7年前采购后就一直沿用的，符合我自己的烘焙需求。我平时常烤的甜点包括戚风蛋糕、海绵蛋糕、蛋糕卷、慕斯蛋糕、奶酪蛋糕等，很少烤饼干，不做面包。希望对想要学习烘焙，又不想添置过多物品的朋友一些帮助。

i. Round Cake Pan | 蛋糕圆模

这两只圆模都是7年前购入的，分别是 Fat Daddio’s* 6 x 3 Inch 的活底模具和 8 x 3 Inch 的普通模具，铝制的模具导热性能好，而且适合戚风蛋糕的爬升。活底的常用来做奶酪蛋糕或慕斯这类脱模相对困难的蛋糕。缺点是清洁麻烦（相对于有不粘涂层的模具或硅胶模具），我一般脱模后马上浸泡在水里，这样过一会用海绵就能轻易洗去蛋糕残留啦。自己在家吃不计较脱模效果的话，我更推荐普通模具。即使是需要水浴的奶酪蛋糕也不用给底部包锡纸，比较省事。

ii. Square Baking Pan | 方形烤盘

这个传说中的三能金盘（28cm x 28cm）我近一两年才背回美国，但是使用频率极高，因为之前屡战屡败的蛋糕卷终于因为它成功了！它的表面是不粘的，我尝试过不铺烘焙纸也可以完美脱模。平时烤鱼、红薯片也很合适，清洁特别方便，因为不沾也减少了油的摄入，非常推荐！

iii. Hand Mixer | 电动手持打蛋器

这也是7年前购入的第一批烘焙工具——电动打蛋器。打发蛋清或者全蛋的时候是必须的。家庭制作其实不太需要厨师机那么大的 capacity，手持的就足够了！2020年收到了朋友送的KitchenAid无绳打蛋器*，有需要的朋友可以参考这篇测评。

Featured

Nov 22, 2020

KitchenAid Cordless Hand Mixer Review

Nov 22, 2020

iv. Spatula | 橡皮刮刀 & v. Whisk | 手动打蛋器

蛋糕糊制作过程中最常用的工具，翻拌和刮下容器内壁上的残留蛋糕糊都要用它。这个Tolovo刮刀*是去年刚换的不锈钢柄的，比之前木柄的那只要好打理，还可以放进洗碗机。平时炒菜我很爱用，因为边缘很薄，卷鸡蛋卷或者炒 scrambled egg 都特别合适。

手动打蛋器适合简单的蛋黄打发，少量的淡奶油打发，或者在避免面粉起筋的情况下混合面粉。我这个是 8 Inch 的*，我觉得大小刚刚好。

vi. Mesh Strainer | 筛子

之前买过一个专门的面粉筛，但是清洗不便后来捐了。这个筛子是豆浆机自带的筛子，滤网足够细正好可以用来筛面粉。如果家里没有现成的，我建议购买的时候考虑有“小耳朵”可以架在搅拌盆边沿的*，方便操作。

vii. Mixing Bowls | 搅拌盆

搅拌盆*我建议至少准备两个大的。多年以来一个塑料一个不锈钢的组合我觉得很实用。不锈钢的导热性能好，适合水浴加热制作卡仕达酱或者提前在冷冻室冷冻蛋清以便打发，而塑料的则可以直接进微波炉，方便软化奶油奶酪或者黄油等。容量太小的搅拌盆在制作8寸及8寸以上的蛋糕时液体容易飞溅。

viii. Digital Kitchen Scale | 厨房电子秤

之所以喜欢烘焙就是这种精准的量化，一个可以信赖的厨房电子秤是必备的。去年换了一个新的，是 TANITA KD-320-WH*。收到后D说他妈妈学珠宝鉴赏的时候也用这个牌子。称重准确，做到了一个电子秤应尽的职责。最小可精确到0.1g。称本身也非常结实有分量，很推荐！因为我平时还是用中文的烘焙方子多，所以没有盎司、磅的单位转换并没有太大影响。

ix. Cooling Rack | 冷却架

因为很少烤鸡翅、培根之类的，所以一直没有入烤网*。这个小小冷却架是之前公寓的房客留下的，我用来倒扣冷却戚风、海绵蛋糕和蛋糕卷。倒扣是为了防止蛋糕回缩塌陷，所以这还是一个挺重要的工具。

以上九件是我个人最常用的烘焙工具，当然每个人可能需要自己的烘焙需求再添置一些更专业的工具（比如麦芬模具、蛋糕抹面刀、以及裱花台*等）。而有时候不常烤的蛋糕类别完全可以用现有的工具来代替：比如烤磅蛋糕的Loaf Pan*完全可以用小一些的圆模代替；甜塔也可以像 Quiche 一样放在铸铁锅里烤：）

声明：所有带*号的链接为推广链接，对您的购买价格不会有任何影响。在您点击或购买商品之后，我会得到一笔很小的佣金。我用这笔佣金来支付Squarespace的年费。感谢您的支持！