Monday, April 18, 2011

Useful Baking Tips and Substitutions

How many times have you went to the cupboard and said DANG IT!! I want to make this but I don't have the ingredients for it. Some ingredients can be substituted with simple concoctions from your very own kitchen. Here are a few substitutions that you may find useful when you are in a rut....

1. No buttermilk? Add 1 teaspoon distilled white vinegar or lemon juice to 1 cup of fresh whole milk. Let it sour for 5 minutes before using.

2. No cake flour? You can substitute 1 2/3 cups all purpose flour for 2 cups of cake flour.

3. No sweetened and condensed milk? Try making your own with 6 cups of whole milk, 4 1/2 cups of sugar, 1 stick of butter, and 1 tsp vanilla. Cook over medium heat for about 1 hour. While cooking stir occassionally, then cool. Makes 4 1/2 cups. Store in the fridge for about 2 weeks. Another way is- Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.

4. No Allspice? Substitute 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for 1 teaspoon ground allspice.

5.No baking powder? Substitute 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch for 1 teaspoon baking powder.

6.Out of powdered sugar? Substitute 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade for 1 cup powdered sugar.

7.Need self-rising flour? Substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour

8.No sour cream? Substitute 1 cup plain yogurt for 1 cup sour cream.

9. Need whipping cream? Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.

10. No plain white sugar? Substitute 1 cup firmly packed brown sugar for 1 cup granulated sugar. (Flavor will be affected somewhat.)

Those are just a few sustitutions to help you when you are out of some of those key ingredients in your kitchen.

Now just a few baking tips to help your cakes come out light , moist and fluffy every time.

1. Unless specified always preheat your oven.
2. Combine all dry ingredients together.
3. Add flour and milk to an egg mixture alternately, always beginning with flour miture and ending with flour miture. This makes your cakes lighter.
4. Always mix your eggs one at a time for at least 2 minutes each to achieve a creamy, smooth and moist cake.

Happy Baking!!!

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