How to Read a Baking Recipe
Here's what you need to know:
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- cream together
- dry ingredients are moistened
- golden brown
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
2.Most good recipes start with the ingredient list, and the ingredients are listed in the order they are used. In this case, the topping is mixed first because breads and cakes that use baking powder need to go into the oven quickly after being mixed. If batters sit at room temperature before baking, the baking powder will keep reacting and the carbon dioxide produced can't be captured by the unbaked batter. And the cake or bread will not rise as high.
4.After you have read the recipe, gather all the ingredients, pots, pans, bowls, and measuring utensils you will need. Go slowly and double check all the steps and ingredients.
5.When you are baking, dry ingredients and liquid ingredients are measured using different sets of utensils. Dry ingredient measures are usually plastic or metal. Liquid ingredient measures are usually glass, with a pouring spout and marks along the side of the cup. It's important to use the correct measuring utensil when baking.
•3/4 cup packed1 brown sugar
•2 teaspoon cinnamon
•6 tablespoons butter, softened2
•1-1/2 cups chopped nuts3 OR quick cooking oatmeal
•1 cup milk4
•1 cup sugar5
•1/4 cup salad oil6
•2 cups flour7
•4 teaspoons baking powder8
•1/2 teaspoon salt
Crack eggs into large bowl and beat with a fork until combined. Add milk and mix well with wire whisk or eggbeater. Add sugar and oil and mix with a whisk until blended.
Sift13 together flour, baking powder and salt. Add to egg mixture and mix with a spoon for 20-30 strokes just until combined and all dry ingredients are moistened14. Pour batter into prepared 13x9" pan. Sprinkle oatmeal mixture evenly over batter. Bake at 375 degrees for 25-35 minutes until puffed and golden brown15, and a toothpick inserted in the center comes out clean16. Serve warm. 12 servings
1.Packed brown sugar. Brown sugar must be pressed firmly into the measuring cup, then unmolded. The sugar should hold the shape of the cup when it's released.
2.Butter is softened by letting it stand at room temperature for about 1 hour. You can soften butter in a microwave, but it's easy to overheat the butter. If the butter begins to melt, the structure that creates the little air holes in baked goods will be lost and your recipe won't rise as high. The texture will also not be as tender.
3.Chop nuts until the pieces are a uniform size, about 1/4" in diameter. You can do this with a chef's knife or (the method I prefer), a small hand turned nut chopper. Look for the position of the descriptor. If the recipe says 'one cup nuts, chopped' that means measure the nuts, then chop. Oatmeal can be substituted for nuts in many recipes.
5.1 cup sugar is measured using the plastic or metal measuring cup. Spoon sugar into the cup so it's overflowing. Then use the back of a knife or a flat spatula and sweep over the sugar, level with the cup's top edge, so the measuring cup is full to the brim.
6.Salad oil is simply plain, unflavored oil. I like to use safflower oil in baking, although peanut oil and other types will work too. Do NOT use olive oil, as its flavor is too intense for baked goods.
7.Flour is measured carefully in baking. Spoon it lightly into the measuring cup - don't scoop it out using the cup. Don't pack it or shake the cup. When the flour is overflowing the cup, use that knife again to level it off.
9.All ovens need to be preheated when you're baking. It should only take about 10 minutes for an oven to get to the correct temperature. I highly recommend an oven thermometer, since almost every oven made isn't perfectly accurate.
10.Grease pans by rubbing them with a bit of unsalted shortening or butter, or spraying with nonstick cooking spray. The shortening should be a very thin, even coating over every inside surface - so the pan is shiny. No shortening should be visible. Or spray with nonstick cooking spray lightly and evenly.
12.Blended means that the mixture is stirred together until the individual components disappear.
13.Sift flour and other dry ingredients by placing them in a sieve and shaking the sieve gently. This removes lumps and blends the ingredients together.
14.Quick breads are mixed just until dry ingredients are moistened. No flour should be visible, but there should be small lumps in the batter. Everything will smooth out during baking! Remember, these instructions are just for quick breads.
16.The toothpick test is usually used to test for doneness. Stick a clean toothpick into the product near the center and remove it. There shouldn't be any uncooked batter or wetness on the toothpick. If there are small crumbs sticking to the toothpick, that's just fine.
I hope this explanation helps in your cooking adventures!