coco cream powder is basically like powdered milk so i don't think it can be used instead of coco flour
for baking purposes.
They're a condiment or a snack, and can occasionally be used in larger quantities
for baking purposes - as long as you're eating plenty of Omega 3s I don't see to much to worry about.
There are other brands, but I haven't had much luck with
them for baking purposes.
Just make sure the handle is oven - safe (some handles can be unscrewed / removed
for baking purposes.
It absorbs moisture more than any other flour and usually requires a lot of eggs
for baking purposes.
I was just thinking of using some quinoa
for baking purposes.
If you are interested in using matcha
for baking purposes only, then a coarser and cheaper version would be fine.
Not exact matches
They may get together in the modern city to hold a
bake sale
for some charitable cause, to repair a playground, to clean up the environment, or
for a million other
purposes that their social imaginations might lead them to.
I usually use whole wheat flour when I
bake but I combined all
purpose and whole wheat
for this recipe, and as always doubled the salt.
C4C makes gluten free
baking easy simply by substituting this flour
for gluten - containing all -
purpose flour.
You can use an all
purpose baking mix that is designed
for things like pancakes.
I've been
baking yeast breads on and off
for several years, and have what may seem like a stupid question: what is the effect of subbing bread flour
for all
purpose in a recipe?
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4 cups (320 g) all -
purpose flour 1/3 cup (66 g) sugar 1 tablespoon
baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all -
purpose flour 1 tsp
baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
1 cup gluten - free All -
Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon
baking powder 1 teaspoon
baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices
for garnish
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all -
purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp
baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
1 cup whole wheat flour 1 cup all -
purpose flour 1 tsp
baking powder 1/2 tsp
baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Ingredients 2 cups (250 grams) all -
purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon
baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
(I had bananas going bad and the millet was intriguing, I'll give the muffins away, you know how it goes...) I used 1:3 whole wheat to all
purpose flour and olive oil, and
baked for 15 min.
2 1⁄4 cups All
Purpose Flour 1 tsp
Baking Soda 1⁄2 tsp Salt 1 cup Butter unsalted softened 3⁄4 cup Sugar granulated 3⁄4 cup Light Brown Sugar packed 1 tsp Vanilla Essence 2 tbsp Egg Replacer
for 2 eggs 1 cup Semi-Sweet Chocolate Chips
Baking powder has non-culinary uses so I guess instead of discarding it can be used
for other
purposes.
1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 2 2/3 cup all -
purpose flour 1 tsp
baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar,
for dusting
This book includes gluten - free
baking techniques plus 60 all -
purpose bread recipes
for brioche, sandwich bread, multi-grain varieties, quick breads, and more.
Ingredients (Adapted from Joy of
Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package cand
Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon
baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package cand
baking soda 1/2 teaspoon salt 1 1/2 cup all
purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all -
purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons
baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk
For the cake: 4 tbsp all
purpose flour 1/4 tsp
baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp coconut oil 2 tbsp pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spice
Now that I've read through the comments I can even see that the question I had (about what acid will react with the
baking soda
for leavening
purposes) is answered and someone mentioned something intriguing about maple syrup.
FOR THE BISCUIT CRUST 1 1/3 cups all -
purpose flour 1 1/2 teaspoons double - acting
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermilk
1 cup pumpkin puree 1 egg, lightly beaten 1 cup all -
purpose flour 1/4 cup sugar 1 tsp
baking powder 1 tsp cinnamon 1 tsp pumpkin spice 1 tsp salt 4 cups canola oil
for frying confectionery sugar
for topping
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all
purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch of freshly grated nutmeg a tablespoon of olive oil,
for greasing the
baking pan
I only had regular all -
purpose flour and basic chocolate chips (and with a 3 year old sous - chef the dough chilled
for 5 hours before his incessant nagging caused me to cave and just
bake them already!)
For the Cake 1 1/4 cups all -
purpose flour 2/3 cup Dutch - process cocoa powder (or Hershey's special dark) 1 1/2 teaspoon
baking soda 1/2 teaspoon
baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermilk
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all -
purpose flour 2 teaspoons
baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar,
for dusting
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all
purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more
for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to
bake them in the higher part of the oven so they would not burn).
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all
purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp
baking soda
If you are tired of gritty GF
baked goods, this is the rice flour you need
for all my all
purpose GF flour blends.
Purpose To provide financial support
for students who are pursuing a degree in engineering, maintenance or machine operations and are interested in a career in the wholesale
baking industry.
I'd probably recommend making the cookies a little smaller
for shipping
purposes, maybe 1.5 - 2 tablespoons of dough per cookie and reducing the
baking time to about 8 - 10 minutes.
To make your own self - rising flour
for this recipe: Combine 1.5 cups all
purpose flour, 2 teaspoons
baking powder, and 1 teaspoon salt.
6 cups all -
purpose flour, plus more
for work surface 1 teaspoon
baking soda 1/2 teaspoon
baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
Up until a few years ago, I almost exclusively used extra virgin olive oil
for all
purposes outside
baking sweets, at all temperatures.
ingredients:
for the cupcakes: 95 grams (3/4 cup) all -
purpose flour 150 grams (3/4 cup) superfine sugar 60 grams (1/2 cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon
baking soda 1/2 teaspoon
baking powder 1/2 teaspoon salt 120 grams (1/2 cup) buttermilk, room temperature 80 grams (1/3 cup) coffee, hot 42 grams (3 tablespoons) vegetable oil 1 egg
2 cups fresh or thawed frozen cranberries 1 3/4 cup sugar, divided 2 cups all -
purpose flour 2 teaspoons
baking powder 3/4 teaspoon salt 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1/2 cup whole milk Optional: confectioners» sugar
for garnish
for the dough 1 tsp active dry yeast 3/4 cup warm water (104 - 110 °F) 2 cups all
purpose flour 1 cup cornstarch 5 tbsp white granulated sugar 1/4 cup canola or vegetable oil 2 1/2 tsp
baking powder
4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra
for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all -
purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon
baking powder 1/4 teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar,
for garnish
2 cups spelt flour (or a mix of 1.5 cups all -
purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each:
baking powder,
baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
3/4 cup heavy cream + more
for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all -
purpose flour 1/4 cup granulated sugar 2 teaspoons
baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
In
baking, any high - pectin fruit can replace eggs
for binding
purposes.
I particularly appreciated the comprehensive «Flours and starches» section, as, though I'm doing alright with gluten - free
baking, it's nice to get some expert advice on which flours are best
for which
purposes, which combine best, etc..
1 1/2 cups all -
purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon
baking powder 1/4 teaspoon
baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar,
for topping