LINK:http://joyofbaking.com/IngredientSubstitution.html
There is more subs. she listed than the ones below.
Baking Powder, double-acting (Rule of Thumb: 1 teaspoon for every 1 cup of flour)
1 teaspoons double-acting baking powder = 1/4 teaspoon baking soda + 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt)
Baking Soda (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
1/2 teaspoons baking soda = 2 teaspoons double-acting baking powder + must replace the acidic liquid in recipe with non-acidic liquid
Chocolate, Unsweetened
1 ounce chocolate = 3 tablespoons natural cocoa powder + 1 tablespoon unsalted butter, vegetable oil or shortening
Cocoa Powder, Natural Unsweetened
3 tbsp = 1oz unsweetened chocolate (reduce fat in recipe by 1 tablespoon)
Cocoa Powder, Dutch-Processed
3 tablespoons = 3 tablespoons natural unsweetened cocoa powder + 1/8 teaspoon baking soda = 1 ounce unsweetened chocolate + 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)
Cornstarch or Corn flour (for thickening)
1 tablespoon = 2 tablespoons all purpose flour = 1 tablespoon potato starch or rice starch or flour
Cream of Tartar
1/2 teaspoon = 1/2 teaspoon white vinegar or lemon juice
FLOUR, Bread
1 cup = 1 cup all purpose flour
FLOUR, Cake
1 cup = 3/4 cup all purpose flour + 2 tablespoons cornstarch, packed
FLOUR, Pastry
2 cups = 1 1/3 cup all purpose flour + 2/3 cup cake flour
FLOUR, Rice
1 cup = Equal amounts of cake or pastry flour
FLOUR, Self-Rising
1 cup = 1 cup similar grade (all purpose) flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
GELATIN, Powdered
1 envelope (1/4 ounce) (1 tablespoon granules) = 2 teaspoons agar
Dragon.Fly is a blog where young lady shares her interest by mainly posting animes, dramas, mangas, music, ect. A few years have passed and she wants to extend her post to foods, recipes, remedies, random things. ^^
Showing posts with label joyofbaking. Show all posts
Showing posts with label joyofbaking. Show all posts
Aug 7, 2013
Baking Cookie Probelms and Facts
LINK: http://www.joyofbaking.com/CookieMaking.html
BATTERS:
Creaming -
The fat and sugar are placed into a mixing bowl and creamed together. The eggs and any liquid are added. Finally, the flour and leavening agent are added and mixed just until combined.
One-Stage -
All the ingredients are placed into a mixing bowl and blended together until a smooth batter is formed.
COMMON PROBLEMS:
If cookies brown too quickly -
check to see if your oven is calibrated properly and not reading too high. You can do this with a free standing oven thermometer. Another reason for over-browning is from using dark-colored baking pans or sheets which promote browning. Either reduce oven temperature by 25 degrees F (15 degrees C) or use aluminum pans or sheets.
If cookies brown too quickly on bottoms -
the same reasons as above but also your oven rack may be too low or the batter has too much sugar in it.
If cookies brown too quickly on top and the bottoms are not cooked enough -
the oven rack may be too high, the temperature is too high, or you are using dark-colored baking pans or sheets.
If cookies spread too much -
dough may be too soft. This is remedied by placing the dough in the refrigerator for 15 minutes to firm up. Also, never place cookies on a warm baking sheet as the batter will start to soften and spread even before you place them in the oven. Cookies can also spread too much if placed on a greased baking sheet, when the recipe states using an ungreased baking sheet. Cookies made with butter have the tendency to spread more than cookies made with shortening.
If cookies are too dry and hard -
it may simply be that the cookies were over baked. Also, if the oven was not hot enough, they will take too long to bake and this causes them to dry out. The batter could contain too much flour or not enough egg or liquid.
BATTERS:
Creaming -
The fat and sugar are placed into a mixing bowl and creamed together. The eggs and any liquid are added. Finally, the flour and leavening agent are added and mixed just until combined.
One-Stage -
All the ingredients are placed into a mixing bowl and blended together until a smooth batter is formed.
COMMON PROBLEMS:
If cookies brown too quickly -
check to see if your oven is calibrated properly and not reading too high. You can do this with a free standing oven thermometer. Another reason for over-browning is from using dark-colored baking pans or sheets which promote browning. Either reduce oven temperature by 25 degrees F (15 degrees C) or use aluminum pans or sheets.
If cookies brown too quickly on bottoms -
the same reasons as above but also your oven rack may be too low or the batter has too much sugar in it.
If cookies brown too quickly on top and the bottoms are not cooked enough -
the oven rack may be too high, the temperature is too high, or you are using dark-colored baking pans or sheets.
If cookies spread too much -
dough may be too soft. This is remedied by placing the dough in the refrigerator for 15 minutes to firm up. Also, never place cookies on a warm baking sheet as the batter will start to soften and spread even before you place them in the oven. Cookies can also spread too much if placed on a greased baking sheet, when the recipe states using an ungreased baking sheet. Cookies made with butter have the tendency to spread more than cookies made with shortening.
If cookies are too dry and hard -
it may simply be that the cookies were over baked. Also, if the oven was not hot enough, they will take too long to bake and this causes them to dry out. The batter could contain too much flour or not enough egg or liquid.
Muffin baking facts and problems
Facts form: http://www.joyofbaking.com/muffins/muffinrecipes.html
There was a lot of info. I learned about baking muffins and I bold the ones that were note taking for future referencing.
BATTERS:
The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.
The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.
PANS:
Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron. Make sure the pan you buy has rounded corners and seamless cups. Non-stick surfaces are available which enables easy removal of the muffins from the pan. Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size. Mini muffin pans usually have 12 or 24 cup-shaped depressions. Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter. The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter. Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each.
There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum. Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter. Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep. They can be used to bake both muffins and cakes when decorative individual cakes are desired.
Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)
Paper or foil muffin cup liners are sometimes used to line the muffin pans. The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray.
BAKING:
Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven.
Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop. Only fill each cup 1/2 to 2/3 full. Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin. Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan. Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry. When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan.
PROBLEM SOLVING:
Muffins have tunnels and are dry:
- batter was over mixed (too much gluten development)
- over baked and/or oven too hot
- too much flour and/or too little liquid
Muffins have an uneven shape
- too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have "flying saucer" like tops.
- oven temperature too high
Tops are brown but muffin is not cooked through
- oven temperature too high
- oven rack not in center of oven
Muffin does not rise sufficiently
- oven temperature too low
- batter over mixed or incorrect amount of leavener
Muffins Stick to Pan
- pan was not prepared properly.
- let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin.
Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.
Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods.
Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins. If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse. This will result in a heavy, compact textured muffin.
General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt), leavens 1 cup of all purpose flour. The exact amount will vary according to the ingredients used and how the batter is mixed.
There was a lot of info. I learned about baking muffins and I bold the ones that were note taking for future referencing.
BATTERS:
The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.
The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.
PANS:
Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron. Make sure the pan you buy has rounded corners and seamless cups. Non-stick surfaces are available which enables easy removal of the muffins from the pan. Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size. Mini muffin pans usually have 12 or 24 cup-shaped depressions. Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter. The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter. Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each.
There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum. Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter. Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep. They can be used to bake both muffins and cakes when decorative individual cakes are desired.
Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)
Paper or foil muffin cup liners are sometimes used to line the muffin pans. The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray.
BAKING:
Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven.
Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop. Only fill each cup 1/2 to 2/3 full. Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin. Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan. Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry. When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan.
PROBLEM SOLVING:
Muffins have tunnels and are dry:
- batter was over mixed (too much gluten development)
- over baked and/or oven too hot
- too much flour and/or too little liquid
Muffins have an uneven shape
- too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have "flying saucer" like tops.
- oven temperature too high
Tops are brown but muffin is not cooked through
- oven temperature too high
- oven rack not in center of oven
Muffin does not rise sufficiently
- oven temperature too low
- batter over mixed or incorrect amount of leavener
Muffins Stick to Pan
- pan was not prepared properly.
- let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin.
Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.
Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods.
Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins. If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse. This will result in a heavy, compact textured muffin.
General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt), leavens 1 cup of all purpose flour. The exact amount will vary according to the ingredients used and how the batter is mixed.
Dec 31, 2012
Bakings general rules from Joyofbaking
BAKING POWDER AND SODA:
1 teaspoon = 5 grams
The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The amount will depend on the ingredients and how they are mixed.
BUTTER:
1 cup = 226 grams
1 tablespoon = 14 grams
Note: Can substitute 8 ounces (226 grams) of lightly salted butter for 8 ounces unsalted butter, but remove 1/2 teaspoon (3.5 grams) salt from recipe.
TIP: Room temperature butter means the butter should only give slightly when pressed with index finger.
CREAMS:
Heavy cream (30-40% butterfat):
1 cup (240 ml) = 232 grams
Milk, Buttermilk, Sour Cream, and Half-and-Half:
1 cup (240 ml) = 242 grams
EGGS:
Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled.
TIP: Cold eggs are easier to separate than warm eggs.
TIP: To achieve maximum volume when beating eggs, have them at room temperature.
TIP: Always use large eggs in recipes where egg size is not given.
1 teaspoon = 5 grams
The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The amount will depend on the ingredients and how they are mixed.
BUTTER:
1 cup = 226 grams
1 tablespoon = 14 grams
Note: Can substitute 8 ounces (226 grams) of lightly salted butter for 8 ounces unsalted butter, but remove 1/2 teaspoon (3.5 grams) salt from recipe.
TIP: Room temperature butter means the butter should only give slightly when pressed with index finger.
CREAMS:
Heavy cream (30-40% butterfat):
1 cup (240 ml) = 232 grams
Milk, Buttermilk, Sour Cream, and Half-and-Half:
1 cup (240 ml) = 242 grams
EGGS:
Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is. If the egg floats, it has spoiled.
TIP: Cold eggs are easier to separate than warm eggs.
TIP: To achieve maximum volume when beating eggs, have them at room temperature.
TIP: Always use large eggs in recipes where egg size is not given.
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