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4. Sweetened Condensed Milk. If you’re baking something sweet, sweetened condensed milk can also take the place of regular milk. Just keep in mind that because it’s already heavily sweetened ...
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.
(60 g.) unsweetened cocoa powder. 1 1/2 tsp. baking powder. 1/2 tsp. kosher salt. 1/2 tsp. baking soda. 1 c. (2 sticks) unsalted butter, softened. ... In a medium bowl, whisk flour, cocoa powder ...
Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa.
Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. [7] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher. [ 7 ] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar.
Simmering a can of full-fat coconut milk with ¼ cup of sugar will result in another great dairy-free substitute for sweetened condensed milk. Whisk the coconut milk and sugar in a saucepan, bring ...