10 January, 2018
Baking Substitutions and Baking Jargon
I wanted to talk about baking jargon and baking substitutions. Words you may run across while reading a recipe. I won’t overwhelm you at first. We will talk about a couple of terms at a time as they come up in recipes.
Creaming — Creaming is the process of mixing sugars and fats like butter, margarine, or shortening together with a mixer, large spoon, or beaters until the mixture is creamy in its appearance.
Invert – After a cake has cooled for 10 minutes, turn the pan over to release the cake, either on a cake rack preferrably for cooling or a towel sprinkled with powdered sugar. The latter is used primarily for rolled sheet cakes, which we will get to later.
Kneading – Press dough with the palms of your hands then fold farthest edge to center of dough. Repeat action, turning dough as you knead it. Kneading is typically done with yeast bread dough.
Folding – This applies to ingredients into which air has been beaten in and which you wish to retain the air. Fold heavier ingredients into the lighter mixture by a downward and over action, retaining all air possible until ingredients are blended.
Quick Bread – Quick breads typically are breads that do not call for yeast in the recipe.
The next thing I want to discuss is substitutions. When baking or cooking, you will run across something you don’t have. Don’t panic! Check to see if you have any alternatives in the kitchen. I will list a couple below. Substitutions for recipes are now becoming the trend as health conscious people still want the taste but lowering calorie and fat intake. Another trend now is gluten-free baking.
Buttermilk – You can purchase buttermilk in the store, but you don’t have to. Just measure out the amount of milk called for in the recipe and add two teaspoons of white vinegar and let the milk sit for about ten minutes.
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