The Clueless Baker. Evelyn Raab
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Название: The Clueless Baker

Автор: Evelyn Raab

Издательство: Ingram

Жанр: Кулинария

Серия:

isbn: 9781770853904

isbn:

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       cornmeal

       cornstarch

       graham cracker crumbs

       chocolate wafer crumbs

       natural bran

       honey

       corn syrup

       molasses

       whipping cream

       sour cream

       buttermilk

       yogurt

       cream cheese

       cream of tartar

       ginger

       nutmeg

       pecans

       almonds

       hazelnuts

       dried cranberries

       dates

       coconut

       lemons

      Specialty ingredients

       white chocolate chips or chunks

       poppy seeds

       sesame seeds

       instant coffee powder

       phyllo pastry

       gluten-free flour mixture

       brown or white rice flour

      Emergency substitutions

      Can it be true? You’re out of chocolate? Baking powder? Brown sugar? Don’t panic — help is on the way. Not every ingredient is replaceable, but the following substitutions will allow you to continue baking despite the missing whatever-it-is. In some cases, the finished product will be almost identical. Some subsititutions can produce a slightly different flavor or texture in the finished product. Maybe a better one — you never know.

      1 oz. (28 g) unsweetened chocolate

      3 tbsp. (45 ml) unsweetened cocoa powder + 1 tbsp. (15 ml) vegetable oil or melted butter

      1 oz. (28 g) semisweet chocolate

      3 tbsp. (45 ml) unsweetened cocoa powder + 1 tbsp. (15 ml) vegetable oil or melted butter + 1 tbsp. (15 ml) sugar

      1 oz. (28 g) unsweetened chocolate + 1 tbsp. (15 ml) sugar

      2 tbsp. (30 ml) semisweet chocolate chips

      1 cup (250 ml) semisweet chocolate chips

      6 oz. (170 g) semisweet chocolate chunks or bar

      1 whole egg

      2 egg whites + 1 tsp. (5 ml) vegetable oil

      2 egg yolks + 1 tbsp. (15 ml) water

      ¼ cup (60 ml) egg mixture (real egg or substitute)

      1 cup (250 ml) vegetable oil

      1 cup (250 ml) butter or margarine

      1 cup (250 ml) solid vegetable shortening

      1 cup (250 ml) lard

      1 tsp. (5 ml) baking powder

      ½ tsp. (2 ml) cream of tartar + ¼ tsp. (1 ml) baking soda

      1 cup (250 ml) buttermilk

      1 cup (250 ml) plain yogurt

      1 tbsp. (15 ml) lemon juice or vinegar + milk to equal 1 cup (250 ml)

      1 cup (250 ml) sour cream

      3 tbsp. (45 ml) butter + buttermilk or yogurt to equal 1 cup (250 ml)

      1 cup (250 ml) Greek-style yogurt

      1 cup (250 ml) brown sugar

      1 cup (250 ml) granulated sugar + 2 tbsp. (30 ml) molasses

      1 cup (250 ml) granulated sugar (with no molasses, flavor will be different)

      1 cup (250 ml) corn syrup

      1 cup (250 ml) granulated sugar + ¼ cup (60 ml) water

      1 cup (250 ml) honey

      1 cup (250 ml) maple syrup

      1 cup (250 ml) molasses

      1 cup (250 ml) honey or corn syrup (flavor will be different)

      1 cup (250 ml) cake and pastry flour

      1 cup (250 ml) minus 2 tbsp. (30 ml) all-purpose flour

      1 tsp. (5 ml) allspice

      Equal parts cinnamon, nutmeg and cloves to total 1 tsp. (5 ml)

      The Basics About Some Basics

      What kind of sugar, exactly? How big an egg? How much salt? Here are a few additional details you may need to know before you begin baking.

      Eggs

      Whenever eggs appear in a recipe, we mean standard large eggs. White or brown or blue — shell color doesn’t affect the taste, so just choose whatever best matches your décor. Freshness counts — a fresh egg will separate more easily, and beat up fluffier.

      If small or medium eggs are on sale, you can use them instead of large eggs: one large egg measures about ¼ cup (60 ml). Crack your small or medium eggs into a measuring cup so you can tell how many eggs you’ll need to use in your recipe. For a recipe that calls for 2 eggs, you’ll need to use a total of ½ cup (125 ml) liquid egg.

      Butter

      We love butter. Because it tastes wonderful. Because it bakes beautifully. And because it’s a natural product. Unsalted butter is preferred for baking since it allows you to control the amount of salt in the finished product. If, for any reason, you wish to avoid butter, you can substitute margarine for butter in most recipes. The results will be similar, but the flavor may be slightly different.

      Margarine

      Look for margarine that is trans-fat free and buy the best quality that you can afford. If you prefer to avoid dairy ingredients, be sure to read the label carefully: milk ingredients in food products may be hidden СКАЧАТЬ