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Tuesday, 11 February 2014
12 Substitutions for Baking Ingredients
All set to bake and realize you're out of sugar or another essential ingredient? Here's a handy cheat sheet with 12 common baking subtitutions
By Sue Gilbert M.S. Nutritionist - February 15, 2012
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MAREN CARUSO/PHOTOGRAPHER'S CHOICE/GETTY IMAGES
For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.
For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.
For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.
For 1 cup: use 2/3 cup milk and 1/3 cup butter.
For one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this).
For one yolk: use 2 tablespoons cholesterol-free egg product.
For 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt.
For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.
For 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.
For 1 cup: use 1 cup plain yogurt.
For 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.
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