We all know that baking is an art. All the precise measurements sometimes complicated recipes, and directions always make work to follow, when the final product is being taken out of the oven. I love to bake. For me, im more complicated the recipe the better. Well, when I see a new recipe, for a sweet or savory treat, or a cake, i know mostly what to do, just by reading it, but to tell you the truth, on the beginning of my baking adventures it was quite intimidating. All those weird terms, and the ways of making things. All those weird ingredient or procedures…
That is why this post came to my mind, and a glossary of the most important baking terms. Baking it is so much fun. It should not be stressful, or nerve wracking. Learn with me today, and you will see, how much easier it will become from now on.
A.
Absorption – A characteristic of flour to take up and retain (hold) water or liquids. It is determined by measuring the amount of liquid needed to make dough of the desired consistency. It is expressed in a percentage (lbs./liters of water needed per pound/kilo of flour).
Acidic – pH of less than 7. Acid ingredients react with bases to form salts and water. They have a sour taste. A chemical compound that yields hydrogen ions when in solution.
Aerate – the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour.
Alkaline – pH greater than 7. Alkalis such as baking soda (bicarbonate of soda) neutralize acids and react with acidic ingredients as a leavener.
All-Purpose Flour – This is a wheat flour that is made from the milling of hard wheat or a mixture of hard and soft wheat. It can be bleached or not and is often enriched with iron and the vitamins folic acid, riboflavin, folic acid, niacin. All-purpose flour is commonly used in homes for noodles, cookies, cakes, quick breads, pastries, and certain yeast breads.
Almond paste – A creamy mixture made of ground blanched almonds and sugar. For the best baking results, use an almond paste without syrup or liquid glucose. Almond paste is used as a filling in pastries, cakes, and confections.
Amaranth Flour – Amaranth flour is milled from amaranth seeds, and since it lacks gluten, it can only be used in yeast breads if it is combined with a wheat flour. Many people enjoy this flour due to its strong flavor that is particularly well suited for savory pastries or breads. It also gives quick breads a smooth texture.
Ascorbic Acid – More commonly known as vitamin C, ascorbic acid is added to bread flour because it enables bread dough to gain a greater volume when it is baked into a loaf.
Autolyse – In bread baking, combining the flour and water before adding other ingredients and before kneading.
B.
Bain Marie – Also known as a hot water bath, it is usually used to melt chocolate and butter gently and gradually over a pot of simmering water.
Baking Powder – a leavening agent that contains both baking soda and the acid agent. Read more about baking powder.
Baking Soda – a leavening agent that needs acid to create a chemical reaction when baking. Recipes that use baking soda often must be baked immediately after mixing. Read more about baking soda.
Batter – A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
Beating – Mixing rapidly and intensely to combine ingredients and incorporate air into the mixture. Typically done with a whisk, spoon or mixer.
Biscuit method – Technique for blending cold fat into flour so that it achieves a flaky texture, like biscuits and scones.
Bittersweet chocolate – Baking chocolate containing a minimum of 35% chocolate liquor.
Blend – to thoroughly incorporate ingredients into each other. This is another word for beat but is often also used when ingredients are turned into liquid (i.e. in a blender).
Blind bake – Baking the crust of a pie/tart without the filling. It can be done with a variety of methods. One would be to prick the bottom of the crust before filling it with pie weights, rice, pulses, or beans prior to baking.
Bloom – For gelatin: softening gelatin using a liquid before use. Typically done by sprinkling the gelatin onto the surface of a liquid and letting it sit for about 5 minutes.
Boil – heat liquid until bubbles rise continuously, come to the surface and break. Water boils at 212°F.
Braid – To weave together three or more long pieces of dough. View: DIY Baking Channel, Braided Loaf
Butter – According to U.S. standards, butter is comprised of 80 percent milk fat and 20 percent milk solids and water. It is created through churning cream into a semi-solid, and it can be salted or unsalted. Bakers use butter on account of its flavor and its facility for creating crispness, flaky layers, flavors, tenderness, and a golden-brown color.
Buttercream – The most popular type of frosting, made by blending a type of fat (usually butter) with sugar.
C.
Cacao nibs – are a highly nutritious chocolate product made from crushed cocoa beans.
Cake and pastry filling – Real fruit or nut fillings specially developed to use in baked goods to fill or layer in specialty cakes, cookies, breads or pastries without weeping or running. Fillings include almond, apricot, cherry, poppy seed, prune plum, and raspberry.
Cake Flour – Cake flour is a low-protein flour that is silky and fine in texture that can be used for pastries, cakes, cookies, and certain breads.
Caramelize – when sugars brown and get caramel in color. You caramelize sugar when you make Creme Brûlée, but you can also caramelize things that have sugar on them (like when you grill pineapple).
Chantilly Cream – Is another name for vanilla-flavored whipped cream. Note: In Italy, crema Chantilly is made by folding whipped cream into crema Pasticceria (pastry cream) to make a wonderfully decadent concoction.
Chemical leavener – An ingredient such as baking powder or baking soda that uses a chemical reaction to produce gas that causes baked goods to rise.
Chocolate – “xocolatl”, an Aztec word that means “bitter water”, gives its name to this favorite and familiar food and baking ingredient. Many forms of chocolate are used in baking, but whether it is unsweetened, milk, bittersweet, or semi-sweet chocolate, all of these forms use a base of “cocoa liquor” that originated from ground, roasted, and blended small pieces of the cacao bean called nibs.
Clotted Cream – Is cream that is scalded (cooked with high temperature liquid or steam). This helps to prevent the development of bacteria. Clotted cream is basically consumed and produced commercially in England. It is usually served with pies and scones.
Coats the back of a spoon – when making pudding or sauces that thicken, you know it is thickened enough when the back of a wooden spoon is covered with the liquid. When you run your finger over it a line is created, and the liquid does not run off the back.
Cocoa Butter – The fat portion of the cacao bean is known as cocoa butter.
Cocoa Powder – Fermented, roasted, dried, and cracked cacao beans can be made into an unsweetened powder called cacao powder. Dutch cocoa is a special cocoa powder with a neutralized acidity due to its having been treated with alkali.
Confectioners’/Powdered Sugar – One of the commonly used baking ingredients, which is a granulated sugar crushed into a fine powder and combined with cornstarch. Only about 3 percent of the final product is cornstarch, which helps prevent the confectioners’ sugar from clumping.
Cream – as a verb, creaming is when you beat butter and sugar until smooth and fluffy with a light and creamy texture.
Creaming – Softening butter or other solid fats such as lard and mixing them with other ingredients. This technique is commonly used for butter and sugar.
Crem patisserie – (Vanilla Pastry Cream)– a rich, creamy custard used in many types of dessert.
Crimp – finish the edge of a pie crust by pinching between two fingers. See more about crimping and pie crusts here.
Crimp – Technique of pinching the sides and tops of pie or tart crusts.
Crumb – The pattern of air holes in the structure of a baked bread or cake.
Crust – The caramelized crisp or chewy outer layer of a baked product that covers the crumb or more tender inside.
Curdling – Happens when a liquid separates and forms curds and lumps. Typically used to describe things like eggs, batter, and milk.
Custard – variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin
Cut In – usually done with a pastry cutter, as a way of incorporating butter, shortening or other fat into dry ingredients. It is a process that has done often when making pie crust, crumbles, biscuits or scones. The mixture will be the size of dry peas once you are done cutting in. In lieu of a pastry cutter you can use two forks or two knives to cut in ingredients.
D.
Dark chocolate – (Bittersweet, semi-sweet, or sweet dark chocolate); all contain cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as vanilla, but do not contain milk solids. They are distinguished by the amount of cocoa powder: 30% (sweet dark) to 70%, 75%, or even above 80%, for extremely dark bars.
Dash – measurement that’s less than 1/8 teaspoon (but more than a pinch)
Devonshire cream – A specialty of Devonshire, England, this extra-thick cream is made by heating unpasteurized whole milk until a semisolid layer of cream forms on the surface. After cooling, the Devonshire, or clotted, cream traditionally is served atop scones with jam.
Dextrose – is the name of a simple sugar that is made from corn and is chemically identical to glucose, or blood sugar. Dextrose is often used in baking products as a sweetener and can be commonly found in items such as processed foods and corn syrup.
Drizzle – usually done with icing, glaze or melted chocolate, this is the process of dripping the icing off a fork or spoon onto your finished recipe.
Dusting – is the light sprinkling of a baked good or other surface with a dry ingredient like flour, meal, or powdered sugar.
E.
Egg Wash – An egg wash is a mixture that gives a rich color or gloss to the crust of a baked good when it is brushed on the unbaked surface of the product. It is made from combining one whole egg, egg white, or egg yolk with one tablespoon cold milk or water.
Essence – For baking flavorings: an artificial substance. For example, vanilla essence is made synthetically unlike vanilla extract. Hence, it is cheaper and less fragrant.
Extract – Implies to the natural substance that has been extracted straight from its source. For example, vanilla extract is the substance that has been retrieved straight from vanilla pods.
F.
Fermentation – Fermentation is the chemical change in a food during the baking process in which enzymes leavens a dough and helps add flavor. In baking it is the first stage in which bread dough can rise before being shaped. Fermenting agents include yeast and other bacteria and microorganisms.
Filo Pastry – This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a casing for numerous delicate savory and sweet dishes. Made with high gluten content flour, filo is exceedingly difficult to make and needs careful handling because it is such a thin, fragile pastry that dries out quickly.
Firm peaks – stage in whipping. When you lift your beaters/whisk, the peaks should hold their shape better than soft peaks. Firm peaks have more distinct ridges, but with tips that are slightly bent.
Flaky pie dough – A pie dough made with bigger globs of shortening, usually around the size of peas or hazelnuts, used for top crusts and prebaked pie shells.
Flour – The major ingredient in the vast majority of baked goods, flour can be made from many different kinds of grains and other substances like beans, legumes, seeds, corn, oats, soybeans, teff, quinoa, amaranth, buckwheat, rye, spelt, and more. Wheat flours, however, are by far the most common flours used in baking. (if you want to learn more, please check my post about flour).
Folding in – a process of stirring that gently combines something heavy into something light substances in an attempt not to deflate a delicate, lofty texture. Using a spatula, fold the bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the process until combined. For example, you often fold whipped cream into a thicker mixture (like peanut butter for peanut butter pie).
Fondant – A candy paste that can be used to make candies and for covering cakes.
Food coloring – Either liquid, paste, or powdered edible dyes used to tint foods.
Frangipane – is an almond-flavored sweet pastry cream used when preparing various desserts, sweets, cakes and pancakes. It is made with milk, sugar, flour, eggs and butter, mixed with either crushed macaroons or with ground almonds.
French meringue – This uncooked meringue is the one most people are familiar with. The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then the mixture is whipped to firm peaks. (It is best to use superfine or a mixture of superfine and confectioners’ sugar for this, because they dissolve quickly.) This type of meringue is the least stable but also the lightest, which makes it perfect for soufflés.
G.
Ganache – type of frosting made from melted chocolate and heavy cream.
Gelatinization – The chemical process that causes starches to expand and absorb water when heated.
Germ – The embryo of a seed of a cereal grain, containing protein, nutrients and fats.
Gelatin – or gelatine is a transparent, colorless, flavorless food ingredient, obtained from collagen taken from animal body parts. It is brittle when dry and gummy when moist. Used in baking to help produce all kind of jellies, and help the custards set firmer.
Glaze – this is a light layer of icing that is more liquid in form than frosting. Glazes can be drizzled over recipes or baked goods can be dipped in glaze (i.e. glazed doughnuts).
Gluten – This protein is found in wheat and various cereal flours makes up the structure of the bread dough and holds the carbon dioxide that is produced by the yeast or other substance during the fermentation process. When flour is combined with liquids, gluten develops as the liquid and flour is mixed and then kneaded. Formed from the proteins glutenin and gliadin, gluten provides the elasticity and extensibility or stretch for bread dough. Some people with Celiac disease, are allergic to gluten.
Gluten-Free – Some people are allergic to gluten, but there are many ways to bake without producing the gluten protein. Gluten-free flours include rice, corn, soy, amaranth, and potato flours. Stone-ground, graham, or whole-wheat flours made from hard or soft wheats or both kinds are also usable. These are produced through the milling of whole-wheat kernels or combining white flour, bran and germ. Even though these gluten-flours may differ in coarseness from their gluten counterparts, the nutritional value is virtually the same.
Grease – Coat the inside of a baking dish or pan with a fatty substance (oil, butter, lard) to prevent sticking.
H.
Hot water crust pastry – Molded by hand while warm and used for raised meat and game pies (like the famous Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp specialty. Made from plain flour, salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded, shaped and rested, can be used to line a hinged tin pie mold, or molded over a large floured jam jar to desired height and shape.
Hydration – The ratio of water to flour in bread. Higher or lower hydration results in different dough consistencies.
I.
Icing sugar – Powdered sugar, also called confectioners’ sugar, 10X sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state.
Icing/frosting – A sweet glaze used to cover or decorate food such as cakes, pastries, and cookies.
Infuse – To immerse/steep/soak something into a liquid to extract its flavors.
Italian meringue – The most stable of all the meringues, this is made with a sugar syrup that has been heated to the soft-ball stage (236°F to 240°F). The hot sugar syrup is gradually beaten into the egg whites after soft peaks have formed and then whipped to firm glossy peaks
J.
Jaggery – Coarse brown sugar made from the sap of the palmyra palm. Also known as palm sugar. It can be found in East Indian markets.
Jell – To congeal
Jelly – A clear, cooked mixture of fruit juice, sugar, and usually pectin.
Jelly roll – A cake made of a layer of sponge cake spread with jelly or other filling then rolled up.
Jelly roll pan – 1-inch-deep rectangular baking sheet used for making the thin sponge cakes used for jelly rolls.
Jigger – A liquid measure equal to 1 1/2 fluid ounces.
Jocoque – Mexican sour cream that has equal or less fat content than American sour cream. Also referred to as salted buttermilk, although thicker. Its flavors range from mildly tangy to refreshingly sharp.
Junket – Sweetened milk, thickened with rennin and used as a cream substitute or dessert. Junket is usually served cold and can be accompanied by fruit.
K.
Knead – done most often when working with biscuit or yeasted dough, kneading is the process of folding, pushing and turning the dough until it becomes malleable and not sticky.
Kosher Salt — Kosher salt is used to top baked goods, kosher meat, or for recipes where coarse salt is preferred because it has a coarse-flake structure. Usually, kosher salt will not be iodized, but it may have an anti-caking agent included within it.
L.
Laminate – process of alternating layers of dough with butter. The butter between the thin layers of dough let out steam during baking, helping the pastry puff up and rise, giving pastries such as croissants their delicate, airy and layered texture.
Leavening – an ingredient that helps your baked goods rise. Leavening refers to the production of a gas in a dough batter using an agent like baking powder, yeast, baking soda, or even eggs. Leavening agents work via the production of carbon dioxide in the dough, and long ago these agents were also known as “lifters.”
Levain – A mixture of flour and water that can ferment before adding it to the main dough. Also known as sourdough starter.
Light and fluffy – Typically used to describe the final/optimal state of creaming butter and sugar.
Lukewarm – a temperature that is neither hot nor cold. Usually around 100-105°F.
Lumpy – Used to describe the texture of a substance – not smooth, has lumps.
M.
Marble – To gently swirl one food into another: usually done with light and dark batters for cakes or cookies.
Marshmallow Crème – A sweet spread that tastes like marshmallow. Often made with corn syrup, sugar, and egg whites. It is used as a spread, or an ingredient in baked goods.
Marzipan – A soft, pliable paste, made by mixing blanched ground almonds with sugar and corn syrup. It is often used to sculpt shapes and figures, or as a fondant replacement, because it is easy to roll out and stays moist. It is sweet and candy-like in taste, often referred to as almond candy dough.
Meringue – Sweetened, stiffly beaten egg whites used for desserts (see Italian, French and Swiss meringue descriptions for more details).
Meringue powder – takes the place of raw egg whites, which is found in traditional royal icing recipes.
Milk Chocolate — Milk chocolate is made up of a sweetened dark chocolate combined with other milk solids. At least 10 percent of the product will be chocolate liquor, and the milk solids will comprise at least 12 percent of the final product.
Mix until moistened – stir or beat just until the wet ingredients and dry ingredients are mixed, then stop. Also called “mix just until combined”.
N.
No-Knead – Also known as “batter breads,” no-knead is a baking method for yeast breads that can be produced without any kneading.
Nut Flour – Nut flour is made up on nut meats that have been finely ground. The nuts that are used can be either toasted or not, and the flour is used for breads, cookies, cakes, and pastry crusts.
Nuts – Nuts are the dry fruits of legumes, seeds, or trees. Made up of an edible kernel surrounded by a dry, hard shell, nuts are high in nutrients and flavor. They can have as much as 90 percent fat, although nut fats are primarily monounsaturated and extremely healthy.
O.
Oat Flour — Oat flour is made up of rolled oats or groats that have been finely ground.
Oven spring – The quick initial rise of baked goods triggered by the heat of the oven.
Over proofing – Commonly refers to bread dough which has been left to ferment/rest for too long. When this happens, the air bubbles that have been formed in the dough have grown too large and have popped. Indicated by the inability of the dough to spring back when you poke on it. As a result of it the bread most likely will be dense.
P.
Pastry Flour – Pastry flour is low in gluten and high in starch. It is usually fine-textured and soft, and it comes in bleached, unbleached, and whole wheat varieties. Traditionally used for baking pastries.
Pate a choux – This incredibly light specialty pastry is used in the making of éclairs, profiteroles and cream buns. Air lifts the pastry during cooking to treble in size…all those cream-filled delights.
Pate Sucree Pastry – As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth. Considered as the ultimate professional pastry, this type is time-consuming but worth making.
Pinch – less than a dash, literally the amount you get when you pinch a spice or other ingredient between your thumb and forefinger.
Pipe – To squeeze a liquid substance (usually a frosting) through a piping bag for decorating purposes.
Praline – a confection of nuts cooked in boiling sugar until brown and crisp
Preheat – to heat the oven before baking. Always fully preheat the oven at least 15 minutes before baking.
Proof – to let dough rise and rest. When talking about activating some yeast, proofing means mixing yeast with hot water and allowing it to bubble and awaken.
Puff pastry – This is one of the ‘flaked pastries’ characterized by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.
Punch down the dough – in between risings of bread or other such dough you are asked to deflate it by punching it down in between.
Q.
Quick Bread – is a bread that can be made very quickly because not time is needed for kneading or rising in its production.
Quinoa Flour – A flour made from the grinding of quinoa grain. It is free of gluten and very nutritious. Its tender, moist crumb is favored for waffles, fruitcakes, pancakes, and cookies.
R.
Rest time (Bench rest) – or intermediate proof after kneading, punching or rounding, dough benefits from a brief (10 to 30 minutes) intermission in handling. The dough will be more easily rolled or shaped.
Retarding – Chilling dough to slow its fermentation, for the purpose of increasing flavor and color.
Room temperature – baking, ingredients at room temperature may be 62° to 70° F.
Rough Puff Pastry – This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savory pie crusts and tarts and has the advantage of being easier to make than puff pastry but is as light as flaky pastry.
Rounding – Shaping dough so that a smooth surface encases the dough, sealing it as it rests.
Royal icing – A hard, brittle icing used for decorating cakes and cookies.
Rubbing in – Typically used to refer to the process of crumbling and breaking butter into small pieces rubbing them into flour. Usually used to make food like crumble topping and Shortcrust pastry.
S.
Score – Slashing the surface of food such as bread/pie dough, cakes and meat using a sharp knife.
Self-Rising Flour – Self-rising flour is another early “convenience mix” that when used in a recipe, allows for the baking powder and salt in the directions to be ignored. It is usually a combination of 1 cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.
Semi-Sweet Chocolate – Semi-sweet baking chocolate is a chocolate containing anywhere between 15 and 35 percent chocolate liquor plus sugar, cocoa butter, sugar, lecithin, and vanilla. Though it is not interchangeable with milk chocolate, it can be substituted for bittersweet or sweet chocolate in recipes that call for those forms of chocolate.
Shortcrust pastry – This is probably the most versatile type of pastry as it can be used for savory and sweet pies, tarts and flans. There are several different ways of making Shortcrust pastry.
Shortening – Any type of fat added to a baking recipe
Soft Peaks – when describing the egg whites or whipped cream, soft peaks are when the mixture is soft and rounded when the beaters are pulled away from the mixture.
Sourdough – A bread leavened by a natural starter.
Sourdough starter – is made simply by exposing flour and water to the natural microorganisms in the air and in the flour. It takes time to develop, but the result is a unique and delicious ingredient
Sponge – Applies to the “sponge dough” method for making bread, consisting of two steps. The first step is the making of a yeast starter or yeast pre-ferment (aka sponge). After the sponge is left to ferment, it will be added to the final dough.
Sprinkle – To sprinkle is to scatter small particles of toppings or sugars over a surface like cake, bread, frosting, and more.
Stiff Peaks – when mentioning the egg whites or whipped cream, stiff peaks are when the mixture holds its shape when the beaters are pulled away from the mixture.
Suet Crust Pastry – A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly puddings. Made with self-rising flour, shredded suet and for some lighter recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is very filling though!
Swiss meringue – Firm and slightly denser than the others, a Swiss meringue is made by stirring sugar and egg whites together over a pot of simmering water until they are very warm to the touch before whipping them. The early addition of the sugar prevents the egg whites from increasing as much in volume as they do in the other meringues but adds to its fine texture.
T.
Tempering – A technique used to raise the temperature of a substance gradually. Typically used for eggs and chocolate. When tempering eggs, a hot liquid is slowly added to the mixture in small amounts to prevent the eggs from scrambling.
Tunneling – A large air gap between the crust and the crumb of a loaf of bread, usually caused by letting the dough rise for too long before baking.
U.
Unbleached flour – Flour that is bleached naturally as its ages; no maturing agents are used in the milling process. It may be used interchangeably with bleached flours and has no nutritive differences.
Under proofed dough – Young dough; dough not allowed to raise enough before baking.
Under proofed loaves or rolls – Shaped bread or rolls which have not reached the desired height or volume before they are baked.
Unleavened – describe breads, cakes, or other baked goods that do not use a leavening agent, such as baking powder, baking soda, yeast, or cream of tartar.
Unsaturated fats – Refers to vegetable oils that are fluid at room temperature or the fats in plant-based foods such as nuts, seeds, avocados, olives.
Unsweetened chocolate – Dark baking chocolate containing no sugar or milk solids.
W.
Water content – The amount or percentage water is of the total weight of an ingredient or product.
Whip – Beating liquid ingredients such as heavy cream and egg whites using a whisk or mixer to produce volume. Air is incorporated into the liquid in this process, making it light, voluminous, and frothy.
Whipped Topping – Is not cream at all. It is made with water, corn syrup, vegetable oil(s), xanthan and guar gums and more. The only ingredient that mentions milk is sodium caseinate, which comes from milk.
Whipping Cream – Is the cream which is usually sold in the U.S. There is 35 percent milk fat in this cream. This is what is used to make whipped cream.
Whisking – To beat the liquid ingredients with a fork or a whisk, to create light and airy, foamy consistency.
White Chocolate – While chocolate is a mixture of cocoa butter, lecithin, vanilla, milk solids and vanilla. True white chocolate always includes cocoa butter. White chocolate chips or pieces are popularly used in home baking.
X.
XXX – XXXX, Confectioners’ Sugar — The Xs on the package of confectioners’ sugar indicates how finely it has been ground. Four X sugar is slightly finer than 3 x sugar, but the two different kinds can be sued interchangeably in the same recipe. Whether or not sifting of the powdered sugar is required will be determined by the recipe’s particular directions.
Xanthan gum -A gluten substitute in baking; a polysaccharide gum derived by fermenting corn dextrose, and used in gluten- free baking to thicken, emulsify, and gel or stabilize the batter or dough without the benefit of gluten.
Y.
Yeast — The yeast that is used in baking is the single-celled fungi of the species saccharomyces cerevisiae. This fungi are a rising agent that ferments sugar, producing carbon dioxide and alcohol and expanding the bread dough. Home-baking yeast can be active dry or fast-rising yeast, and some supermarkets will have fresh or compressed yeast in their refrigerated cases. For measuring equivalencies, ¼ ounce of dry yeast is about 2¼ teaspoons worth, and it equals one 0.6-ounce cake of the compressed, refrigerated fresh yeast.
Z.
Zest – the colorful outside peel of citrus fruit. Also known as grated peel, you want to just use the colorful part not the white pith underneath. To grate zest, use a microplate grater or the smallest part of a box grater.
Very informative…keep it up👍👍
thank you Very much
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