For the best results in your baking, use high-quality ingredients. Watch for special sales on these supplies as the holidays approach.
Butter: This is the fat preferred by many because of its distinctive flavor. Butter and margarine both contain 80 percent butterfat. Do not use reduced-fat spreads for baking unless there are directions on the package for making substitutions. Always use butter when you are making cut-out cookies because the chilled dough will be firmer and much easier to roll out. Some bakers insist that salted and unsalted butter are interchangeable. Others prefer unsalted.
Flour: It contains various amounts of protein that provides the structure needed in baked goods. All-purpose flour can be used for cakes, cookies, breads and pastries. For high volume in yeast breads, use bread flour. Cake flour has less protein and more starch and results in delicate cakes.
Whole-wheat flour contains the whole grain and adds a nutty flavor, but baked goods made from 100 percent whole-wheat flour will be heavy and dense. Whole-wheat flour keeps longer when stored in the freezer.
Sugar: Granulated sugar is the one used most often in baking. Because powdered sugar can clump, it should be sifted after measuring. Light brown sugar and dark brown sugar contain a little molasses and can be used interchangeably, but dark brown sugar has a stronger flavor. To measure, press brown sugar firmly into a dry measuring cup.
Eggs: Almost all baked goods contain eggs and most recipes are developed using the large size. It is easiest to separate egg yolk and white when the egg is cold, but egg whites at room temperature beat to the highest volume. For any recipes that do not thoroughly cook the eggs, purchase pasteurized eggs to ensure food safety.
Vanilla: Pure vanilla extract has a delicate spicy flavor and is worth its expense. Imitation vanilla lacks the delicate flavor of pure vanilla and can leave a bitter aftertaste. Allow hot mixtures to cool slightly before adding vanilla so it doesn't evaporate. When stored in a cool dark place, vanilla extract keeps one year.
Chocolate: Unsweetened chocolate is pure chocolate liquor from ground cacao beans. It contains no sugar and is available in powder and bar form. Semisweet and bittersweet chocolate bars contain varying amounts of chocolate liquor and sugar. Chocolate that has a higher percentage of cacao adds a more intense chocolate flavor. Because semisweet chocolate morsels or chips contain stabilizers, they do not melt smoothly and are best used whole.
To melt chocolate, place coarsely chopped chocolate in a bowl and place the bowl over simmering water. Do not let the water touch the bowl. Or melt in the microwave on medium, one minute at a time, stirring after each minute.
Milk and heavy whipping cream: Whole milk is the best milk for baking because it contains the highest amount of fat, but reduced fat and skim milk are acceptable substitutes. Use whole milk in puddings and pie fillings, custards and pastry cream.
Whipping cream is sometimes called heavy cream. Because ultra-pasteurized cream has been heated to kill bacteria, it keeps longer than old-fashioned cream, but takes longer to whip. For best results, chill the mixing bowl and beaters before whipping cream.
Sweetened condensed milk and evaporated milk: Be sure you know what your recipe calls for. Sweetened condensed milk is very thick and sweet. Evaporated milk has a concentrated flavor because water has been removed.
Cream cheese: It's important to use high-quality cream cheese for best baking results. Cream cheese that is lower in cost won't provide the same creamy smooth texture as national brands. Cream cheese must be beaten until it's smooth and creamy before adding other ingredients or it will remain lumpy.
Baking powder and baking soda: If you don't bake often, it is a good idea to test baking powder and baking soda to be sure they are still active. To test baking powder, add 2 teaspoons to 1/2 cup hot water and look for bubbles that indicate gas. Baking soda is used in products containing acids such as buttermilk, honey and brown sugar. Add 1/4 teaspoon baking soda to 2 teaspoons vinegar to test activity (again, look for bubbles if it's active).
Spices: Cinnamon, cloves, allspice, nutmeg and ginger add spicy flavor to baking, especially around the holidays. If you bought spices last year for holiday baking, it's probably a good idea to replace them.
Pat Sinclair of Edina is author of "Baking Basics and Beyond." She writes at PatCooksandBakes.blogspot.com.
