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Baking and Pastry

Oven Dos and Donts

1. Pre-heat oven 8-10 mins.

2. Do put the oven rack at the center of the oven for proper heat distance.

3. Dont let the pans touch the sides of the oven or touch each other.

4. Dont put the pans one on top of the other when baking with 2 racks. Stagger them so heat will circulate.

5. Dont open the oven door until at least half of the baking time has passed.6. Use an oven thermometer to make sure you are baking at the proper temperature.

7. Do clean up any spills on the oven floor so they wont burn when oven is used again.

Basic Baking Ingredients

Flour is the basic ingredients, it provides the structure or framework of the food. All-purpose flour is the

most commonly used in baking. Cake flour is best use for cakes for its lightness and low protein content.

Bread flour is the most suitable for breads due to its high protein content.

Sugar functions not only as sweeteners, it is also responsible for making the cake tender because it hindersthe hydration of flour which is necessary in the development of gluten.

Fat is also needed in baking it makes the baked products tender and moist and rich. Butter or margarine is

usually preferred because of the flavor and for additional color. Shortening is also used while others specify

oil.

Leavening Agent - it is responsible for the rising of the of the cake or its volume. They also make the light and

porous. Baking powder and baking soda are used for cakes and pastries while yeast is used for bread.

Liquid - is used to hold the batter or dough together and to blend all the ingredients. It can be in the form of

water, milk or juices.

Egg - is used for additional structure, richness and nutrition.

To make cake flavorful and interesting add nuts, dried fruits, flavorings, spices and even fresh fruits or flowers.

Substitution of Ingredients

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Common Ingredient Substitutions

Ingredient Amount Substitution

Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

Arrowroot starch 1 teaspoon 1 tablespoon flour, OR1 teaspoon cornstarch

Baking mix 1 cup 1 cup pancake mix OR 1 cup Easy Biscuit Mixture

Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid inrecipe by 1/2 cup)

Beer 1 cup 1 cup nonalcoholic beerOR1 cup chicken broth

Brandy 1/4 cup1 teaspoon imitation brandy extract plus enough water to make 1/4

cup

Bread crumbs 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats

Brown sugar 1 cup, packed

1 cup white sugar plus 1/4 cup molasses and decrease the liquid in

recipe by 1/4 cup OR1 cup white sugarOR1 1/4 cupsconfectioners' sugar

Butter (salted) 1 cup1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2

teaspoon salt

Butter (unsalted) 1 cup 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard

Buttermilk 1 cup1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enoughmilk to make 1 cup

Cheddar cheese 1 cup shredded1 cup shredded Colby cheddarOR1 cup shredded Monterey Jack

cheese

Chocolate(semisweet) 1 ounce1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar

OR1 ounce semisweet chocolate chips plus 1 teaspoon shortening

Chocolate

(unsweetened)1 ounce

3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or

vegetable oil

Cocoa 1/4 cup 1 (1-ounce) square unsweetened chocolate

Condensed cream of

mushroom soup

1 (10.75-ounce)

can

1 (10.75-ounce) can condensed cream of celery, cream of chicken,

ORgolden mushroom soup

Corn syrup 1 cup1 1/4 cup white sugar plus 1/3 cup waterOR1 cup honey OR1 cuplight treacle syrup

Cottage cheese 1 cup 1 cup farmer's cheese OR1 cup ricotta cheese

Cracker crumbs 1 cup 1 cup bread crumbs OR1 cup matzo meal OR1 cup ground oats

Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter

Cream (heavy) 1 cup 1 cup evaporated milkOR3/4 cup milk plus 1/3 cup butter

Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter

Cream (whipped) 1 cup 1 cup frozen whipped topping, thawed

Cream cheese 1 cup1 cup pureed cottage cheese OR1 cup plain yogurt, strained

overnight in a cheesecloth

Cream of tartar 1 teaspoon 2 teaspoons lemon juice or vinegar

Crme fraiche 1 cup Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let

http://allrecipes.com/Recipe/Easy-Biscuit-Mixture/Detail.aspxhttp://allrecipes.com/Recipe/Easy-Biscuit-Mixture/Detail.aspx

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stand for 6 hours at room temperature

Egg

1 whole (3

tablespoons or

1.7 oz)

2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons

waterOR1/4 cup liquid egg substitute OR1/4 cup silken tofu

pureed OR 3 tablespoons mayonnaise ORhalf a banana mashed with

1/2 teaspoon baking powderOR1 tablespoon powdered flax seedsoaked in 3 tablespoons water

Evaporated milk 1 cup 1 cup light cream

Farmer's cheese 8 ounces8 ounces dry cottage cheese OR8 ounces creamed cottage cheese,drained

Fats for baking 1 cup 1 cup applesauce OR1 cup fruit puree

Flour--Bread 1 cup1 cup all-purpose flour plus 1 teaspoon wheat gluten (available athealth food stores & some supermarkets)

Flour--Cake 1 cup 1 cup all-purpose flour minus 2 tablespoons

Flour--Self-Rising 1 cup7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2

teaspoon of salt

Gelatin1 tablespoon,

granulated

2 teaspoons agar agar

Hazelnuts 1 cup whole 1 cup macadamia nuts OR1 cup almonds

Honey 1 cup1 1/4 cup white sugar plus 1/3 cup waterOR1 cup corn syrup OR1cup light treacle syrup

Lard 1 cup 1 cup shortening OR7/8 cup vegetable oil OR1 cup butter

Lemon grass 2 fresh stalks 1 tablespoon lemon zest

Lemon juice 1 teaspoon1/2 teaspoon vinegarOR1 teaspoon white wine OR1 teaspoon lime

juice

Lemon zest 1 teaspoon 1/2 teaspoon lemon extract OR2 tablespoons lemon juice

Lime juice 1 teaspoon 1 teaspoon vinegarOR1 teaspoon white wine OR1 teaspoon lemonjuice

Lime zest 1 teaspoon 1 teaspoon lemon zest

Macadamia nuts 1 cup 1 cup almonds OR1 cup hazelnuts

Mace 1 teaspoon 1 teaspoon nutmeg

Margarine 1 cup

1 cup shortening plus 1/2 teaspoon salt OR1 cup butterOR7/8 cup

vegetable oil plus 1/2 teaspoon salt OR7/8 cup lard plus 1/2teaspoon salt

Milk--whole 1 cup

1 cup soy milkOR1 cup rice milkOR1 cup water or juice OR1/4

cup dry milk powder plus 1 cup waterOR2/3 cup evaporated milkplus 1/3 cup water

Mint--fresh1/4 cupchopped

1 tablespoon dried mint leaves

Molasses 1 cup Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Mustard--prepared 1 tablespoonMix together 1 tablespoon dried mustard, 1 teaspoon water, 1

teaspoon vinegar and 1 teaspoon sugar

Orange juice 1 tablespoon 1 tablespoon other citrus juice

Orange zest 1 tablespoon 1/2 teaspoon orange extract OR1 teaspoon lemon juice

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Raisin 1 cup1 cup dried currants OR1 cup dried cranberries OR1 cup chopped

pitted prunes

Rice--white 1 cup, cooked1 cup cooked barley OR1 cup cooked bulgurOR1 cup cooked

brown or wild rice

Ricotta 1 cup 1 cup dry cottage cheese OR1 cup silken tofu

Rum 1 tablespoon 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon

Semisweet chocolatechips 1 cup 1 cup chocolate candies OR1 cup peanut butter or other flavoredchips OR1 cup chopped nuts OR1 cup chopped dried fruit

Shortening 1 cup1 cup butterOR1 cup margarine minus 1/2 teaspoon salt from

recipe

Sour cream 1 cup

1 cup plain yogurt OR1 tablespoon lemon juice or vinegar plus

enough cream to make 1 cup OR3/4 cup buttermilk mixed with 1/3

cup butter

Sour milk 1 cup1 tablespoon vinegar or lemon juice mixed with enough milk to

make 1 cup: Let stand 5 minutes to thicken

Sweetened condensed

milk

1 (14-ounce)

can

3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry

powdered milk: Bring to a boil and cook, stirring frequently, untilthickened, about 20 minutes

Vegetable oil--for

baking1 cup 1 cup applesauce OR1 cup fruit puree

White sugar 1 cup1 cup brown sugarOR1 1/4 cups confectioners' sugarOR3/4 cup

honey OR3/4 cup corn syrup

Yeast-active dry1 (.25-ounce)

package

1 cake compressed yeast OR2 1/2 teaspoons active dry yeast OR2

1/2 teaspoonsrapid rise yeast

Yogurt 1 cup 1 cup sour cream OR1 cup buttermilkOR1 cup sour milk

Basic Measuring Techniques

Granulated sugar or confectioners sugar Spoon lightly into a measuring cup until level with the top edge of

the cup. Level off with the edge of a knife.

Brown sugar Spoon into a measuring cup. Pack it down with the back of the spoon just enough so it will

hold its shape when turned out of the cup. Fill to the top edge of the cup, then level off with the edge of a

knife.

Flour Dip measuring cup into flour container, then level off. Older cookbooks advise sifting the flour first.

Modern cookbooks advise not to sift flour first.

Baking powder, baking soda, salt, corn starch, cream of tartar, spices Stir, then dip and fill the measuring

spoon to the top edge. Level off.

Solid shortening (like Crisco) Have shortening at room temperature. Scoop shortening out of the can and

pack it firmly into a measuring cup up to the top edge of the cup. Level off with the edge of a knife. If youre

measuring less than 1/4 cup, use the appropriate measuring spoons.

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Butter or margarine Have butter or margarine at room temperature. Measure using the same method as

for shortening. One stick of butter or margarine equals 1/2 cup or 8 tablespoons, one-half stick equals 1/4 cup

or 4 tablespoons, etc.

Liquid oil (like olive oil) Pour into glass measuring cup, use measuring spoons for smaller amounts.

Melted fat Before melting, measure like Crisco. After melting, measure like liquid oil.

Soft bread crumbs Pack lightly into a measuring cup. Press gently until level with top.

Dry bread crumbs Spoon lightly into a measuring cup. Level off with a knife, dont shake or tap the cup.

Shredded cheese or grated cheese Pack lightly into a measuring cup until level with the top edge of the cup

Follow the same process with coconut, nuts, and dried fruits like dates or raisins.

Milk and other pourable liquids Use a glass measuring cup. Fill to appropriate level.

Sour cream, yogurt, peanut butter, and other thick ingredients Spoon into a measuring cup until level with

the top edge of the cup. Level off with a knife.

Oven Temperature

Temperature (F) Term

250-275 Very slow

300-325 Slow

350-375 Moderate

400-425 Hot

450-475 Very Hot500-525 Extremely hot (broil)

Egg Math

5 whole egg = 1 cup

12 eggyolks = 1 cup

8 egg whites = 1 cup

Butter or Margarine

1 pound = 2 cups

pound = 1 cup = 1 bar

1 stick = cup

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Basic Baking Terms

Bake Cook with dry, radiant heat in an oven.

Batter A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.

Beat Stir together very rapidly in order to incorporate air. This can be achieved with a spoon, whisk, electric

mixer, or food processor.

Blend Stir ingredients together until well mixed.

Caramelize Heat a sugar substance until it begins to turn brown.

Combine Stir ingredients together just until mixed.

Cream Beat together sugar and butter until a light, creamy texture and color has been achieved. This

method adds air to batter, which helps the leavening process. Sometimes eggs are also added during the

creaming step.

Cut In Incorporating butter (or another solid fat) into flour just until the fat is in small, granular pieces

resembling coarse sand. This is achieved by using two knives in a cross cutting motion, forks, or a special

pastry cutter.

Drizzle Pour a thin stream of a liquid on top of something.

Dust Coat the surface of something with a light sprinkling of a dry substance (flour, sugar, cocoa powder,

etc.).

Fold Gently combine two substances in effort to not deflate a delicate, lofty texture. Using a spatula, fold thebottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the process until

combined.

Glaze Coat with a thick, sugar based sauce.

Grease Coat the inside of a baking dish or pan with a fatty substance (oil, butter, lard) to prevent sticking.

Knead Combine dough by hand on a hard surface. This involves folding the dough over, pressing down,

turning 90 degrees and then repeating the process. Kneading mixes dough as well as developing gluten

strands that give strength to breads and other baked goods.

Lukewarm Slightly warm, or around 105 degrees Fahrenheit.

Proof Allowing bread dough to rise or yeast to activate.

Rolling Boil Water that boils with large, fast, and vigorous bubbles.

Scald Heat to near boiling.

Score Cut lines or slits into something.

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Softened A solid, high fat content substance that has been brought to room temperature in order to make it

more pliable.

Soft Peaks Egg whites or cream that has been whipped to the point at which a peak will bend or slump over

to one side. To create a peak, pull the whisk or beater straight up and out of the foam.

Stiff Peaks Egg whites or cream that has been whipped to the point at which a peak will stand completely

erect. To create a peak, pull the whisk or beater straight up and out of the foam.

Whip Stir briskly with a whisk to incorporate air.

Whisk A kitchen tool made of wire loops that tends to add air as it mixes substances together.