![]() ![]() ![]() I’ll tell you more about that in that section!* At a certain point, scaling recipes is not advisable. *Note: Don’t forget to check out the “General Rules for Scaling” section, below. In the second example, that means that every ingredient in the recipe needs to be multiplied by. In the first example, that means that every ingredient in the recipe needs to be multiplied by three. If the original two dozen in this recipe is too many, and you only want to make eighteen cookies, then you know that you need to decrease the recipe by 25 percent. If the original two dozen in this recipe is not sufficient, and if you know that you need six dozen, then you know that you need to increase the recipe by three times. Second, figure out exactly how much more (or less) you need proportionally. Is there another snickerdoodle recipe that you like that will get you the number of cookies that you need? Or is this recipe your one true snickerdoodle love? If so, and if the recipe as written doesn’t meet your needs, then read on! In other words, before you even go down this road, it’s best to figure out if you truly need to go down this road. Figure out whether the recipe, as written, will suit your needs. I’ll use a snickerdoodle cookie recipe that yields two dozen as my reference point here, since those are my favorites and I could frankly talk about those all day.įirst, look at the original yield amount of the recipe (in our example, two dozen). We’re onto the nitty gritty of scaling recipes. This few minutes will get your mind right for the bake. Eraser (or lack thereof) credit: My children. I mean, write down on paper exactly how much of each ingredient you need in your scaled recipe, and whether you need to make any adjustments to the procedures of the recipe because of the increased or decreased ingredient amounts. You see, in order to properly scale a recipe, you need to sit down before you take out ingredients and do the math. A Pencil and a Calculator.įriends, this is a package deal. While that sounds slightly inappropriate, it is very true. The point is that there is a limit to how much you can scale recipes up or down, and some of it depends on how large your equipment is. If you’ve said “I need to get a digital kitchen scale” since you’ve started reading this blog, and you haven’t done it yet, please do it now. A Digital Kitchen Scale.įamily, I beg of you. Since ingredient proportions are crucial (not an overstatement) in baking, it’s best to work with the most exact measurement units available when you’re changing ingredient amounts. If a recipe as written is a winner, then it should be a winner when it’s scaled! Metric units are smaller than Imperial units, which means that recipe proportions are much more exact in Metric measurements. ![]() A Good Recipe (preferably written in Metric units). There are really only four things that you need in order to scale a recipe: 1. I’ll explain more in the section entitled “Check your Volume”, below. For people working with mini stand mixers, it’s sometimes necessary to scale down recipes in order to ensure proper mixing. ![]() It’s also useful for small batch baking! If you only need a dozen, there’s no need to waste ingredients making two dozen. I still bake massive cookie quantities to keep my skills sharp for the holidays.Īnd who among us hasn’t received the request for Teacher Appreciation Day muffins the night before (or the morning of)? This skill is extremely useful in that situation. They disappear right from the cooling rack. Next, when I have large family gatherings (pre-COVID Y’all ?), I have to scale cookie recipes to keep up with the demand and I STILL fail every time. For those of you with aspirations of starting your own bakery in the future, the ability to scale recipes will be extremely useful for you. For example, I have one red velvet cake recipe and I can make a one-tier cake or a four tier cake with that recipe. Let’s talk about why I scale recipes in my kitchen.įirst, for my custom bakery, I often have to scale recipes to make more than the original yield. There are LOTS of real-world uses for this baking knowledge. Come learn with me! BwB’s monthly Masterclasses are fun, informative, and only $20! Sign up here! ![]()
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