Baking 101

More documents

Recommendations

Info

<strong>Baking</strong> <strong>101</strong> Why do we use butter: Cookies made with butter spread during baking, which means they're thinner. Trimming the amount of fat just a little will limit their spread. If you want to reduce the amount of butter but preserve the crispness, add a little corn syrup to the cookie dough. Butter has three roles in cakes: to make the cake light and delicate by holding air bubbles produced by leaveners like baking powder or soda; to make the cake tender by coating the flour protein; and to carry rich flavors. Stick margarine and shortening can substitute for butter; in fact, shortening is already aerated before you buy it, so it can produce a fine, tender cake. “Cream” Butter: For air bubbles during baking it is important to cream the butter/ shortening and sugar together properly to create air bubbles that will expand during baking. 5
Healthy Substitutes Butter (one tablespoon) = One tablespoon polyunsaturated margarine or 3/4 tablespoon polyunsaturated oil like safflower oil Butter = Canola, mild olive oil, prune purée or applesauce Chocolate (1 ounce) = 3 tablespoons cocoa Cream, whole milk (in batters, muffins or biscuit dough) = Skim or low-fat (1%) milk Cream Cheese (in cheesecake) = Low-fat ricotta + yogurt; light cream cheese Cream cheese = Four tablespoons margarine blended with one cup dry low-fat cottage cheese; add a small amount of fat-free milk if needed Eggs (2) = 1 egg + 2 whites or egg substitute Heavy cream (one cup) = One cup evaporated skim milk, or one cup half and half Ricotta cheese, whole-milk = 1/2 whole milk ricotta plus either part-skim ricotta or low-fat (1%) cottage cheese Shortening (one cup) = Two sticks polyunsaturated margarine like original Earth Balance or Smart Balance 6
Page 2 and 3: Baking 101 Bake: Cook in an oven us
Page 4 and 5: Baking 101 Baking powder and baking
Page 8 and 9: Healthy Substitutes Sour cream = Lo
Page 10 and 11: Almond Thumbprint Cookies From Natu
Page 12 and 13: Basic Cookie Dough Ingredients: 2 1
Page 14 and 15: Raspberry Thumbprint Cookies Ingred
Page 16 and 17: Whole Wheat Sugar Cookies Ingredien
Page 18 and 19: Jelly Roll Ingredients: 1 (16 ounce
Page 20 and 21: Chewy Low Fat Banana Nut Oatmeal Co
Page 22 and 23: Easy Peanut Butter Fudge Ingredient
Page 24 and 25: Carrot Cake Ingredients: 2 cups who
Page 26 and 27: French Apple Tart Adapted from Ina
Page 28 and 29: Makeover Pumpkin Cake From Taste of
Page 30 and 31: Pumpkin Custard Ingredients: 1 (15
Page 32 and 33: Oatmeal Cookie Fruit Pizza Cookie C
Page 34 and 35: Maple-Apple Pecan Crunch Pumpkin Pi
Page 36 and 37: Pineapple Dessert From Julie Moresc
Page 38: Recipe Index A Almond Thumbprint Co

Baking 101

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?