What is one common method of trapping air in a mixture when preparing baked goods?

One common method of trapping air in a mixture when preparing baked goods is through the process of creaming. This technique involves beating together ingredients, typically fat (like butter) and sugar, until the mixture is light, fluffy, and pale in color.

During creaming, air is incorporated into the fat, creating small air pockets. When the batter is subsequently baked, these air pockets expand due to the heat, causing the baked goods to rise and become light and airy. The effectiveness of this method is especially important in recipes like cakes and cookies, where a delicate texture is desired.

Other methods listed, such as boiling, steaming, and chilling, do not effectively incorporate air into mixtures for the purpose of leavening in baking. Boiling primarily involves cooking food in liquid, steaming cooks food with hot vapor, and chilling affects texture but does not trap air in the same way as creaming does.