Tuesday, 1 January 2013

Common Ingredients for any baking recipes:

  • All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Butter
  • Cheese
  • Chocolate
  • Eggs
  • Flour
  • Milk/Cream
  • Nuts
  • Raisins
  • Salt
  • Spices
  • Sugar
  • Sweeteners
  • Vanilla Extract
Lemon Zest- The outer skin of Lemon

Yeast( Optional)

Well as I said it’s a complete information for fresher, I noted that some of the above mentioned ingredients is not available in some of the countries even in India. Though we have got several super markets, finding the ingredients is a tough part even I experienced it when I was there, so here is some guidance for replacements of some of the ingredients which is not available or you don’t want to use.

Substitute the same amount (volume) of liquid in the recipe as originally called for with alcohol with apple juice(It should be very thick).

Baking Soda
There is no recommended substitute for baking soda.

You can dry the bread for a day and then powder it. This powder is replaced for breadcrumbs.

Cooking Sprays, No-stick
You can spread the butter in the pan.

Substitute 3 tablespoons all-purpose flour for 1 tablespoon cornstarch.

Initial and common Step for any baking:
Greasing with butter any cake pan used in baking or spraying the baking pan with no stick cooking spray.

"The traditional and important method to find if the cake is fully cooked is a toothpick inserted into the center of the cake comes out clean"

For cakes, always use conventional Oven preheating it to 350 degrees F (180 degrees C) usually 60 minutes and may vary according to different types.

For cookies, always use conventional Oven preheating it to 375 degrees F (190 degrees C) usually 8-10 minutes and may vary according to different types.

For shortbreads, always use conventional Oven preheating it to 350 degrees F (177 degrees C) usually 15 minutes and may vary according to different types.

Cake pans
The Hero of the play is the Cake pans. No cake is perfect with a perfect cake pan. Most of the cake pans are aluminum. Common sizes for cake pans are:

  • 8 x 8 x 1 ½-inch square holds 6 cups
  • 9 x 1 ½-inch round holds 6 cups
  • 13 x 9 x 2-inch holds 15 cups
  • 11 x 7 x 2-inch holds 6 cups
  • 10 x 4-inch tube pan holds 16 cups
  • 10 x 3 ½-inch Bundt® pan holds 12 cups

Cookie Cutter
A cookie cutter is used to cut decorative shapes from dough that has been rolled out. Cookie cutters are made from aluminum, copper or plastic.


Electric Mixer or hand mixer
This plays a very important role for any baking, it’s a kitchen appliance used to beat, mix or whip batter however if you don’t have this, the batter can be mixed or beaten by hand using a wooden spoon or whisker but It may be more difficult to create the same consistency by hand as some of the batters should be puffed enough to make a right cake.


Measuring Cup
This is an optional material if you can accurately measure the liquid, however using this will give you the correct measurement and may not make the cake batter worst: These cups, made of glass or plastic, come in 1 to 8-cup sizes. Measures are marked on the side and cup has a spout for pouring the measured ingredients.

Measuring Spoon
This is an interesting material as It is important to measure accurately particularly in baking since the ratio of dry to wet ingredients is very important. Measuring spoons come in sets of 1/8 teaspoon to 1 tablespoon. They can be made of metal or plastic.

Muffin Pan
If you love Muffins you cannot compromise in getting this. A special metal baking pan, sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. Most often this pan is made from aluminum.

Wire Cooling Rack
This is purely optional, even you can keep the cooked cake in a plate however It allows steam to escape from all sides of the baked product so the bottom doesn't get soggy.



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