Chocolates
White chocolate - 0%
Milk - ~10%
Semi-sweet - 35-60%
Dark or bitter-sweet - 60-70%
Unsweetened Cocoa - 100%
2 tbsp semi-sweet = 3 tbsp unsweetened cocoa powder + 3 tbsp sugar and + 1 tbsp butter
Sugars
White - Highly refined. Sugarcane & beets
Caster - Highly refined. Smaller than granulated
Confectiner's sugar - Highly refined. May have corn starch
Light brown sugar - White sugar with molases added and possible mild caramel flavor
Light brown sugar - White sugar with more molasses added
Cane sugar - Slightly refined. Only from sugar can. Can interchange with Granulated sugar
Demerara - Slightly refined. Cane + little molasses
Turbinado - Slightly refined. Has slight caramel flavor
Muscavado - Unrefined cane sugar and molasses not removed
Flour
Unbleached - Bleached naturally as it ages
Bleached - Chemically treated flour to speed up aging - Whiter, softer and finer
Whole wheat flour - Mill the entire wheat berry ~14% protein
Bread flour - <13% protein
All purpose flour - 12% protein
Self rising flour - 8.5% protein
Cake flour - 2 tbsp cornstarch + 14 tbsp all-purpose flour.
Self-rising flour - 1 cup AP flour + 1.5 tsp baking powder + 1/4 tsp salt
Baking soda vs Powder
Baking powder - 1 part Baking powder + 2 parts Cream of tartar
Double acting BP - Wet (first) & Heat (second)
1 cup flour - 1/4 tsp BS or 1 tsp BP
Test BP - Pour 3 tbsp of warm water --> Add 1/2 tsp of baking powder. Give it a light stir. Moderately fizz if the powder is fresh
Test BS - Pour 3 tbsp of white distilled vinegar --> Add 1/2 teaspoon of baking soda. Give it a light stir. Rapidly bubble if the soda is fresh
Fats
Butter - Compact cake ... fine textured ... small crumb
Oil - Moist ... tall & light ... slightly coarse ... open crumb
Shortening - tall & light ... coarse ... dry & crumbly
Margarine - Moist and dense, coarse, salty and large air pockets
Vegetable oil - Oil from vegetables and seeds
Shortening - From Veg oil by hydrogenation (non saturated)
Margarine - From veg oil, milk and water (saturated)
Tips
Whipped egg whites - Helps the cake rise
Buttermilk - Tang and softer
Sources
Milk/Buttermilk - http://thecakeblog.com/2014/09/cake-baking-science.html
Oils - http://thecakeblog.com/2012/05/is-butter-better.html
Flours - http://joythebaker.com/2014/05/baking-101-the-difference-between-baking-flours/
BP vs BS - http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/
Sugars - http://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715
White chocolate - 0%
Milk - ~10%
Semi-sweet - 35-60%
Dark or bitter-sweet - 60-70%
Unsweetened Cocoa - 100%
2 tbsp semi-sweet = 3 tbsp unsweetened cocoa powder + 3 tbsp sugar and + 1 tbsp butter
Sugars
White - Highly refined. Sugarcane & beets
Caster - Highly refined. Smaller than granulated
Confectiner's sugar - Highly refined. May have corn starch
Light brown sugar - White sugar with molases added and possible mild caramel flavor
Light brown sugar - White sugar with more molasses added
Cane sugar - Slightly refined. Only from sugar can. Can interchange with Granulated sugar
Demerara - Slightly refined. Cane + little molasses
Turbinado - Slightly refined. Has slight caramel flavor
Muscavado - Unrefined cane sugar and molasses not removed
Flour
Unbleached - Bleached naturally as it ages
Bleached - Chemically treated flour to speed up aging - Whiter, softer and finer
Whole wheat flour - Mill the entire wheat berry ~14% protein
Bread flour - <13% protein
All purpose flour - 12% protein
Self rising flour - 8.5% protein
Cake flour - 2 tbsp cornstarch + 14 tbsp all-purpose flour.
Self-rising flour - 1 cup AP flour + 1.5 tsp baking powder + 1/4 tsp salt
Baking soda vs Powder
Baking powder - 1 part Baking powder + 2 parts Cream of tartar
Double acting BP - Wet (first) & Heat (second)
1 cup flour - 1/4 tsp BS or 1 tsp BP
Test BP - Pour 3 tbsp of warm water --> Add 1/2 tsp of baking powder. Give it a light stir. Moderately fizz if the powder is fresh
Test BS - Pour 3 tbsp of white distilled vinegar --> Add 1/2 teaspoon of baking soda. Give it a light stir. Rapidly bubble if the soda is fresh
Fats
Butter - Compact cake ... fine textured ... small crumb
Oil - Moist ... tall & light ... slightly coarse ... open crumb
Shortening - tall & light ... coarse ... dry & crumbly
Margarine - Moist and dense, coarse, salty and large air pockets
Vegetable oil - Oil from vegetables and seeds
Shortening - From Veg oil by hydrogenation (non saturated)
Margarine - From veg oil, milk and water (saturated)
Tips
Whipped egg whites - Helps the cake rise
Buttermilk - Tang and softer
Sources
Milk/Buttermilk - http://thecakeblog.com/2014/09/cake-baking-science.html
Oils - http://thecakeblog.com/2012/05/is-butter-better.html
Flours - http://joythebaker.com/2014/05/baking-101-the-difference-between-baking-flours/
BP vs BS - http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/
Sugars - http://www.thekitchn.com/a-complete-visual-guide-to-sugar-ingredient-intelligence-213715
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