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Category Archives: Baking Tips

Tips – Ingredient Substitutions

Foodelicious Heaven: At times when you don’t have all the ingredients on hand, this will come in useful to find the substitute.

Ingredient Substitution Chart

Alcohol/Liqueur

When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Apple Pie Spice

This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice.

Baking Powder

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Baking Soda

There is no recommended substitute for baking soda.

Butter

Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Buttermilk

1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chocolate Chips, Semi-Sweet

6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet

3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

Chocolate, Sweet Baking (German)

1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

Chocolate, Unsweetened

1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.

Coffee

1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cooking Sprays

Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Cornstarch

2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Corn Syrup, Light

1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Cream (20% fat) (Coffee Cream)

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream)

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar

There is no recommended substitution for cream of tartar.

Egg Whites

Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavor Oils

It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

Flour (as thickener)

1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake

1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising

1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

Honey

1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.

Meringue Powder

You can’t substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar.

Milk, Whole

1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.

Molasses

1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

Oil

1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.

Pumpkin Pie Spice

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

Shortening

1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream

1 cup plain yogurt can be substituted for 1 cup sour cream.

Sugar

1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.

Sugar, Light Brown

1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)

Sweet Potatoes

1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained.

Vanilla Extract or Vanilla Flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I have done this and I absolutely can’t tell the difference.

Wine

1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.

Soy Milk: 1 cup soy milk = 1 cup cow’s milk

Rice Milk: 1 cup rice milk = 1 cup cow’s milk

Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.

Nut Milk: 1 cup nut milk = 1 cup cow’s milk

Nut milks, such as almond, are best served in dessert recipes.

Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.

Water: Approximately 3/4 cup water = 1 cup cow’s milk

Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.

Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.

Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

 
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Posted by on February 20, 2012 in Baking Tips

 

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Baking Pan Sizes

Foodelicious Heaven:  Many a time we will find difficulties in fitting a recipe into the baking pan that we already have on hand and it’s too much to keep all the different pan sizes.  Thus providing here a pan sizes chart that you can convert the recipe into volume and find an alternative pan that can fit the recipe.  I find this really useful information and would like to share with all of you!!  Happy Baking!!

The following charts show commonly used baking pans and dishes and the approximate volume. If you don’t have the same size pan called for in a specific recipe, and you want to substitute another pan, choose a pan with the same volume capacity.

Since many pans may be imported from Europe or Asia, pan sizes are not always uniform. If your pan is not exactly the same measurement as shown below, a small difference in size should not affect the recipe or baking time.

If you have substituted a different pan that what is stated in a recipe, the baking time may need to change, especially for cakes and breads. If baked in a wider pan, the depth of the batter will decrease and the batter will bake more quickly. If baked in a narrower pan, the depth of the batter will increase and the batter will require a longer baking time.

To measure a pan and determine the pan’s volume:

  1. To measure the pan’s size, use a ruler to measure pans from inside edge to inside edge. Do not measure from the outside edges as you do not want to include the thickness of the pan in your measurement.
  2. To measure the pan’s depth, place a ruler on the kitchen counter and measure straight up from the bottom of the pan. If the pan edge is slanted, do not slant the ruler, measure straight up.
  3. To measure the pan’s volume, use a liquid measuring cup to pour water into the pan until it reaches the top.
Round Cake Pans
Pan Size and Type Volume
6 x 2 inch round Cake Pan 4 cups
8 x 1½ inch round Cake Pan 4 cups
8 x 2 inch round Cake Pan 7 cups
9 x 1½ inch round Cake Pan 6 cups
9 x 1¾ inch round Cake Pan 7½ cups
9 x 2 inch round Cake Pan 8 cups
9 x 3 inch round Cake Pan 13 cups
10 x 2 inch round Cake Pan 11 cups
12 x 2 inch round Cake Pan 15 cups
14 x 2 inch round Cake Pan 21 cups
Square Pans
Pan Size and Type Volume
8 x 8 x 1½ inch Square Pan 6 cups
8 x 8 x 2 inch Square Pan 8 cups
9 x 9 x 1½ inch Square Pan 8 cups
9 x 9 x 2 inch Square Pan 10 cups
10 x 10 x 2 inch Square Pan 12 cups
12 x 12 x 2 inch Square pan 16 cups
Rectangular Pans
Pan Size and Type Volume
11 x 7 x 2 inch Rectangular Pan 8 cups
13 x 9 x 2 inch Rectangular Pan 15 cups
Jelly Roll Pans
Pan Size and Type Volume
10½ x 15½ x 1 inch Jelly Roll Pan 10 cups
12½ x 17½ by 1 inch Jelly Roll Pan 12 cups
Loaf Pans
Pan Size and Type Volume
2¼ x 4 x 1¼ inch mini Loaf Pan 2/3 cup
7-3/8 x 3-5/8 x 2 inch Loaf Pan 3 cups
8 x 4 x 2½ inch Loaf Pan 4 cups
8½ x 4½ x 2½ inch Loaf Pan 5 cups
9¼  x 5¼  x 2½  inch Loaf Pan 7 cups
Bundt and Tube Pans
Pan Size and Type Volume
1¾ x 4 inch Bundt Cup, mini 1 cup
6½ x 3½ inch Bundt Pan 5½ cups
7½ x 3 inch Bundt Pan 6 cups
8½ x 3½ inch Bundt Pan 7 cups
9 x 3 inch Bundt Pan 9 cups
10 x 3½ inch Bundt Pan 12 cups
9 x 4½ inch Nordic Ware Bundt Pan 15 cups
8½ x 3½ inch Kugelhopf Pan 9 cups
9 x 4 inch Kugelhopf Pan 12 cups
9 x 5 inch Nordic Ware Kugelhopf Pan 10 cups
8½ x 4 inch Nordic Ware Bavaria Pan 10 cups
7½ x 3 inch Tube Pan 6 cups
8 x 3 inch Tube Pan 9 cups
6 x 3 inch Angel Food Cake Tube Pan 4 cups
9 x 3 inch Angel Food Cake Tube Pan 10 cups
10 x 4 inch Angel Food Cake Tube Pan 16 cups
Springform Pans
Pan Size and Type Volume
6 x 3 inch Springform Pan 4 cups
7 x 2½ inch Springform Pan 5½ cups
8 x 2 inch Springform Pan 6 cups
8½ x 2½ inch Springform Pan 7½ cups
9½ x 2½ inch Springform Pan 9 cups
8 x 3 inch Springform Pan 10 cups
9 x 3 inch Springform Pan 11 cups
10 x 2½ inch Springform Pan 12 cups
Muffin Pans
Pan Size and Type Volume
1¾ x ¾ inch Muffin Cup, mini 2 tablespoons
2¾ x 1-3/8 inch Muffin Cup, standard Scant ½ cup
3-3/8 x 1¾ inch Muffin Cup, jumbo /8 cup
Pie Pans
Pan Size and Type Volume
8 x 1¼ in Pie Pan 3 cups
9 x 1 inch Pie Pan, foil 3 cups
9 x 1½ inch Pie Pan, Pyrex 4 cups
9 x 2 inch Pie Pan, Emile Henry, Ceramic Fluted 6 cups
10 x 1½ inch Pie Pan, Pyrex 6½ cups
9½ x 2 inch Pie Pan, Pyrex Fluted deep dish 7 cups
Tart and Tartlet Pans
Pan Size and Type Volume
2½ x ¾ inch Tartlet Pan, mini 2 tablespoons
3 x 5/8 inch Tartlet Pan, mini 3½ tablespoons
3½ x 5/8 inch Tartlet Pan, mini 5 tablespoons
4 x 1¼ inch Round Tart pan with Removable Bottom ¾ cup
4½ x 1 inch Round Tart pan with Removable Bottom ¾ cup
4¾ x ¾ inch Round Tart pan with Removable Bottom ¾ cup
5½ x 1 inch Round Tart pan with Removable Bottom 1½ cups
7¾ x 1 inch Round Tart pan with Removable Bottom 3 cups
9½ x 1 inch Round Tart pan with Removable Bottom 4 cups
10 x 1 inch Round Tart pan with Removable Bottom 5½ cups
11 x 1 inch Round Tart pan with Removable Bottom 7 cups
10 x 2 inch Round Tart pan with Removable Bottom 8 cups
12½ x 1 inch Round Tart pan with Removable Bottom 9 cups
14 x 4½ x 1 inch Oblong Tart pan with Removable Bottom 4 cups
11½ x 7½ x 1 inch Oblong Tart Pan with Removable Bottom 6 cups
Other Pans
Pan Size and Type Volume
8 x 2½ inch Heart Shaped Pan 8½ cups
9¼ x 6-5/8 inch Oval Shaped Pan 6 cups
9½ x 3¼ inch Brioche Pan 8 cups
9¼ x 2¾ inch Ring Mold 8 cups
3¼ x 1¾ inch Custard Cup ¾ cup
3¼ x 2 inch Soufflé Dish 2/3 cup
3¾ x 1-7/8 inch Soufflé Dish 1 cup
3½ x 2 inch Soufflé dish 1¼ cups
7½ x 3¼ inch Soufflé Dish 7½ cups
9½ inch Flan Ring 4½ cups
11 inch Flan Ring 6 cups

http://thebakingpan.com/baking-basics/baking-pan-sizes.html

 
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Posted by on November 28, 2011 in Baking Tips