Baking Cheatsheet Cheatsheet

🧁

Baking Fundamentals

FUNDAMENTAL

Core Ingredients & Their Roles

Ingredient	Role	Substitution
All-Purpose Flour	Structure, bulk	Cake flour (lighter), bread flour (stronger)
Sugar	Sweetness, tenderizer, browning	Brown sugar (moister), honey (30% less)
Butter	Flavor, tenderness, flakiness	Oil (moister, no flakiness), coconut oil
Eggs	Structure, leavening, richness	Flax egg (1 tbsp flax + 3 tbsp water)
Baking Powder	Chemical leavening (double-acting)	Not interchangeable with baking soda
Baking Soda	Leavening (needs acid)	Needs buttermilk, yogurt, or lemon juice
Salt	Flavor enhancer, strengthens gluten	Always include; don't skip
Vanilla Extract	Flavor enhancer	Vanilla bean paste (2x), vanilla essence (weak)

Essential Equipment

Tool	Purpose	Tip
Kitchen Scale	Accurate measurement	Always weigh flour (cup measurements vary)
Stand Mixer	Kneading, whipping	Hand mixer works for small batches
Thermometer	Bread temp, sugar stages	Bread done at 190-200°F / 88-93°C
Silicone Baking Mat	Non-stick surface	Replaces parchment; reusable 1000+ times
Cooling Rack	Even cooling	Prevents soggy bottoms
Offset Spatula	Frosting, lifting	Thin blade for precise spreading
Bench Scraper	Cutting dough	Also great for cleanup

Golden Rules of Baking

THE 10 COMMANDMENTS OF BAKING
═══════════════════════════════════════════════════════

 1. WEIGH YOUR INGREDIENTS
    → Cups vary; 1 cup flour = 120g-150g depending on method
    → Buy a kitchen scale ($15) — it&apos;s the #1 baking upgrade

 2. ROOM TEMPERATURE INGREDIENTS
    → Butter, eggs, milk at room temp (65-70°F / 18-21°C)
    → Cold butter for pie crust; room temp for cakes/cookies

 3. PREHEAT THE OVEN FULLY
    → 15-20 min before baking
    → Invest in an oven thermometer (ovens lie by 25-50°F)

 4. DON&apos;T OVERMIX
    → Mix until JUST combined (a few flour streaks OK)
    → Overmixing = tough, dense, rubbery texture

 5. MEASURE FLOUR CORRECTLY
    → Spoon into cup, level with knife (fluff-spoon-level)
    → Or better: weigh it (1 cup AP flour = 120g)

 6. READ THE RECIPE FULLY FIRST
    → Understand the entire process before starting
    → Mise en place: prep all ingredients before mixing

 7. USE FRESH LEAVENING AGENTS
    → Baking powder expires (test: 1 tsp + 1/3 cup hot water = bubbles)
    → Baking soda: 1 tsp + 1/3 cup vinegar = should fizz

 8. DON&apos;T OPEN THE OVEN EARLY
    → During first 75% of bake time, keep door closed
    → Temperature drops 25-50°F each time you peek

 9. TRUST THE TIMER (but verify)
    → Start checking 2-3 min before minimum time
    → Use toothpick test: insert center, comes out clean = done

10. COOL COMPLETELY
    → Bread: cool on rack 1-2 hours before slicing
    → Cakes: cool in pan 10 min, then rack 1 hour

🍞

Bread Baking

SKILL

Classic White Bread Recipe

EASY HOMEMADE WHITE BREAD
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INGREDIENTS:
• 500g (3.5 cups) bread flour
• 325ml (1.3 cups) warm water (110°F / 43°C)
• 7g (2 tsp) active dry yeast
• 10g (2 tsp) sugar
• 10g (2 tsp) salt
• 30g (2 tbsp) softened butter

METHOD:
1. PROOF YEAST: Dissolve yeast + sugar in warm water. Wait 5-10 min until foamy.
2. MIX: Add flour, salt, and butter. Mix until shaggy dough forms.
3. KNEAD: 10 minutes by hand (or 7 min in mixer) until smooth and elastic.
   Test: Stretch dough thin — light should pass through (windowpane test).
4. FIRST RISE: Place in oiled bowl, cover. 1-2 hours until doubled in size.
5. SHAPE: Punch down, shape into loaf. Place in greased 9×5 loaf pan.
6. SECOND RISE: Cover, 45-60 min until dough crowns above pan rim.
7. BAKE: 375°F (190°C) for 30-35 min until golden brown.
8. TEST: Internal temp 190°F (88°C). Tap bottom = hollow sound.
9. COOL: 2 hours on wire rack before slicing.

═══════════════════════════════════════════════════════
HYDRATION: 65% (325ml water ÷ 500g flour × 100)
Higher hydration (70-80%) = more open crumb, harder to handle

Bread Types & Hydration

Bread	Hydration	Difficulty	Texture
Sandwich Loaf	60-65%	Easy	Soft, tight crumb
Baguette	65-70%	Medium	Crispy crust, airy crumb
Ciabatta	75-80%	Hard	Very open holes, chewy
Focaccia	75-80%	Medium	Pillowy, dimpled, olive oil
Whole Wheat	70-75%	Easy	Dense, nutty, hearty
Brioche	55-60%	Medium	Rich, buttery, tender
Sourdough	70-80%	Advanced	Tangy, chewy, glossy

Common Bread Problems

Problem	Likely Cause	Fix
Dense, heavy	Under-proofed or under-kneaded	Proof until doubled; knead 10 min
Dough won't rise	Dead yeast or cold water	Check yeast expiry; 110°F water
Giant hole inside	Over-proofed	Reduce rise time by 20%
Bland taste	Not enough salt	Use 2% salt by flour weight
Stale quickly	Over-baked or stored wrong	Bake to 190°F; store in paper bag
Collapsing	Over-proofed or oven too hot	Reduce proof; preheat properly

💡

The windowpane test: Take a golf-ball piece of dough and stretch it thin. If it stretches translucent without tearing (like a windowpane), the gluten is fully developed. This is the #1 indicator of properly kneaded dough.

🎂

Cake Baking

DECADENT

Classic Vanilla Cake

FLUFFY VANILLA BUTTER CAKE (Makes two 8-inch layers)
═══════════════════════════════════════════════════════

DRY INGREDIENTS:
• 300g (2.5 cups) cake flour (or AP flour + 2 tbsp cornstarch)
• 350g (1.75 cups) granulated sugar
• 12g (2 tsp) baking powder
• 4g (1 tsp) salt

WET INGREDIENTS:
• 225g (1 cup / 2 sticks) unsalted butter, room temperature
• 240ml (1 cup) whole milk, room temperature
• 100ml (6 tbsp) vegetable oil
• 4 large eggs, room temperature
• 15ml (1 tbsp) vanilla extract

METHOD:
1. Preheat oven to 350°F (175°C). Line two 8-inch pans.
2. Whisk flour, sugar, baking powder, and salt in a bowl.
3. Beat butter on medium-high until creamy (2 min).
4. Add oil; beat until combined.
5. Add eggs one at a time, mixing well after each.
6. Add vanilla.
7. Add dry ingredients in 3 parts, alternating with milk (2 parts).
   MIX UNTIL JUST COMBINED. Stop when no dry flour is visible.
8. Divide batter evenly between pans (weigh for precision).
9. Bake 30-35 min. Toothpick test at 28 min.
10. Cool in pans 10 min → invert onto rack → cool completely.

KEY TIP: Room temperature eggs and butter = better emulsion
= lighter, fluffier cake. Don&apos;t skip this step!

Cake Troubleshooting

Problem	Cause	Prevention
Dome on top	Oven too hot	Reduce temp by 25°F; use bake strips
Sunken center	Under-baked; opened oven early	Bake fully; no peeking
Dry crumb	Over-baked; too much flour	Use scale; check at min time
Dense/heavy	Over-mixed; cold ingredients	Mix minimally; room temp
Cracked top	Rapid oven spring	Reduce temp; tap pan on counter once
Sticks to pan	Pan not greased enough	Use parchment + cooking spray

Cake Styles Quick Reference

Style	Method	Texture	Best For
Butter Cake	Creaming method	Dense, tender	Layer cakes
Sponge Cake	Whip eggs + sugar	Light, airy	Roll cakes, trifles
Angel Food	Whipped egg whites	Very light, spongy	Light desserts
Chiffon	Egg whites + oil	Light, moist	Layer cakes
Pound Cake	Equal parts method	Dense, rich	Loaf cakes, snacking
Red Velvet	Buttermilk + cocoa	Tender, moist	Layer cakes

🍪

Cookie Baking

SWEET

Chocolate Chip Cookies — The Science

PERFECT CHOCOLATE CHIP COOKIES (Makes 24 cookies)
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INGREDIENTS:
• 225g (1 cup) unsalted butter, BROWNED then cooled
• 200g (1 cup) brown sugar (packed)
• 150g (3/4 cup) granulated sugar
• 2 large eggs + 1 egg yolk (extra yolk = chewy)
• 15ml (1 tbsp) vanilla extract
• 350g (2.5 cups) AP flour
• 5g (1 tsp) baking soda
• 4g (1/2 tsp) salt
• 300g (1.5 cups) chocolate chips (semi-sweet)
• 3g (1/2 tsp) flaky sea salt for topping

THE SCIENCE OF COOKIE TEXTURE:
═══════════════════════════════════════════════════════
• MORE BROWN SUGAR  = Chewier, softer (molasses content)
• MORE WHITE SUGAR  = Crispier, thinner
• MORE BUTTER       = Flatter, crispier edges
• MORE FLOUR        = Thicker, cakey
• EXTRA EGG YOLK    = Chewy, rich (lecithin emulsifier)
• BAKING SODA       = Spreads more, browns faster
• BAKING POWDER     = Puffs up, cakey texture
• REST DOUGH 24HR   = Better flavor, darker color (hydration)
• BROWN BUTTER      = Nutty, caramelized flavor
• CHILL BEFORE BAKE = Less spreading, thicker cookies

BAKE: 375°F (190°C) for 10-12 min
→ Edges golden, center still slightly soft
→ They continue cooking on the hot sheet for 5 min

Cookie Style Guide

Type	Key Technique	Bake Temp/Time
Crispy Thin	More butter + white sugar; roll thin	375°F / 8-10 min
Chewy Thick	More brown sugar + extra yolk	350°F / 12-14 min
Cakey Soft	Baking powder + more flour	350°F / 14-16 min
Shortbread	No eggs; 1:2:3 ratio (sugar:butter:flour)	325°F / 20-22 min
Sugar Cookies	Creaming; chill 2hrs; roll and cut	350°F / 8-10 min
Macarons	French/Italian meringue method	300°F / 14-16 min

Cookie Storage

Room Temp

Freeze Dough

Freeze Baked

Revive Stale

👩‍🍳

Key Techniques

SKILLS

Essential Baking Techniques

MIXING METHODS (Know which to use when)
═══════════════════════════════════════════════════════

1. CREAMING METHOD (Cakes, Cookies)
   → Beat butter + sugar until light and fluffy (3-5 min)
   → Adds air for leavening
   → Eggs added one at a time
   → Dry and wet alternated

2. MUFFIN METHOD (Muffins, Quick Breads)
   → Mix dry in one bowl, wet in another
   → Combine with minimal stirring
   → Lumps are OK — don&apos;t overmix!
   → &quot;Stir 12 times&quot; rule of thumb

3. FOAMING METHOD (Sponge, Angel Food)
   → Whip eggs/whites with sugar until stiff peaks
   → Gently fold in flour (preserve air)
   → Use immediately — batter deflates fast

4. BISCUIT METHOD (Biscuits, Scones)
   → Cut cold fat into flour (pea-sized pieces)
   → Add liquid, stir minimally
   → Fold and roll for layers

5. KNEADING (Bread, Pizza)
   → Push-drag-fold-turn rhythm
   → Develops gluten network
   → 10 min by hand or 7 min in mixer
   → Ready when smooth and elastic

Temperature Guide

Ingredient	Temp	Purpose
Butter (cream)	65-68°F / 18-20°C	Soft enough to indent, not melted
Butter (pie crust)	35-40°F / 2-4°C	Cold and firm; cubed
Eggs	Room temp / 68°F	Better emulsion, lighter texture
Milk/Buttermilk	Room temp / 68°F	Even mixing, no cold shock
Water (bread)	105-115°F / 40-46°C	Activate yeast; too hot kills it
Chocolate (melt)	110-115°F / 43-46°C	Smooth, no burning

Common Baking Mistakes

Mistake	Result	Fix
Measuring flour wrong	Dense, dry baked goods	Weigh with scale (120g/cup)
Cold butter for cakes	Curly batter, uneven texture	Room temp for 2 hrs before
Over-mixing	Tough, rubbery	Mix until just combined
Under-proofing bread	Dense, small loaf	Let dough fully double in size
Not preheating oven	Uneven baking	Preheat 15-20 min before
Opening oven early	Cake collapses	Resist peeking until 75% done

💡

Conversions & Pro Tips

REFERENCE

Baking Conversion Chart

═══════════════════════════════════════════════════════
              BAKING CONVERSIONS (US ↔ METRIC)
═══════════════════════════════════════════════════════

DRY INGREDIENTS:
• 1 cup all-purpose flour     = 120g
• 1 cup bread flour           = 130g
• 1 cup cake flour            = 115g
• 1 cup granulated sugar      = 200g
• 1 cup brown sugar (packed)  = 220g
• 1 cup powdered sugar        = 120g
• 1 cup cocoa powder          = 100g
• 1 cup rolled oats           = 90g

LIQUID INGREDIENTS:
• 1 cup          = 240ml = 8 fl oz
• 1/2 cup        = 120ml = 4 fl oz
• 1/4 cup        = 60ml  = 2 fl oz
• 1 tablespoon   = 15ml  = 0.5 fl oz
• 1 teaspoon     = 5ml

TEMPERATURE:
• 250°F = 120°C (Very Cool)
• 325°F = 165°C (Moderate)
• 350°F = 175°C (Medium-Moderate) ← Most common
• 375°F = 190°C (Moderate-Hot)
• 400°F = 200°C (Hot)
• 425°F = 220°C (Very Hot)
• 450°F = 230°C (Extremely Hot)

BAKER&apos;S PERCENTAGES (bread flour as 100%):
• Flour:      100%
• Water:      60-80% (hydration)
• Salt:       1.8-2.2%
• Yeast:      0.5-1.5%
• Fat/Butter: 5-15%

Egg Size Equivalents

Amount	Large Eggs	Medium Eggs
1/4 cup	2 large whites	3 medium whites
1/3 cup	3 large whites	4 medium whites
1/2 cup	4 large whites	5 medium whites
1 cup	5 large yolks	6 medium yolks

Substitution Quick Guide

Need	Substitute
Buttermilk	1 cup milk + 1 tbsp lemon juice, wait 10 min
Heavy cream	1/3 cup butter + 3/4 cup milk (whipped)
1 egg	1 tbsp flax meal + 3 tbsp water (baking)
1 egg	1/4 cup silken tofu (blended)
Vanilla extract	1 tsp extract = 1/2 vanilla bean
All-purpose flour	1 cup AP + 2 tbsp cornstarch = cake flour
Cake flour	1 cup - 2 tbsp AP flour (per cup cake flour)

💡

The baker's secret: Weighing ingredients with a digital scale is the single biggest improvement you can make. A $15 kitchen scale eliminates the #1 cause of baking failures: inaccurate measuring. Also, always use an oven thermometer — actual oven temperatures often differ from the dial by 25-50°F.

⏳

Loading cheatsheet...

Ingredient

Role

Substitution

All-Purpose Flour

Structure, bulk

Cake flour (lighter), bread flour (stronger)

Sugar

Sweetness, tenderizer, browning

Brown sugar (moister), honey (30% less)

Butter

Flavor, tenderness, flakiness

Oil (moister, no flakiness), coconut oil

Eggs

Structure, leavening, richness

Flax egg (1 tbsp flax + 3 tbsp water)

Baking Powder

Chemical leavening (double-acting)

Not interchangeable with baking soda

Baking Soda

Leavening (needs acid)

Needs buttermilk, yogurt, or lemon juice

Salt

Flavor enhancer, strengthens gluten

Always include; don't skip

Vanilla Extract

Flavor enhancer

Vanilla bean paste (2x), vanilla essence (weak)

Tool

Purpose

Tip

Kitchen Scale

Accurate measurement

Always weigh flour (cup measurements vary)

Stand Mixer

Kneading, whipping

Hand mixer works for small batches

Thermometer

Bread temp, sugar stages

Bread done at 190-200°F / 88-93°C

Silicone Baking Mat

Non-stick surface

Replaces parchment; reusable 1000+ times

Cooling Rack

Even cooling

Prevents soggy bottoms

Offset Spatula

Frosting, lifting

Thin blade for precise spreading

Bench Scraper

Cutting dough

Also great for cleanup

THE 10 COMMANDMENTS OF BAKING ═══════════════════════════════════════════════════════ 1. WEIGH YOUR INGREDIENTS → Cups vary; 1 cup flour = 120g-150g depending on method → Buy a kitchen scale ($15) — it's the #1 baking upgrade 2. ROOM TEMPERATURE INGREDIENTS → Butter, eggs, milk at room temp (65-70°F / 18-21°C) → Cold butter for pie crust; room temp for cakes/cookies 3. PREHEAT THE OVEN FULLY → 15-20 min before baking → Invest in an oven thermometer (ovens lie by 25-50°F) 4. DON'T OVERMIX → Mix until JUST combined (a few flour streaks OK) → Overmixing = tough, dense, rubbery texture 5. MEASURE FLOUR CORRECTLY → Spoon into cup, level with knife (fluff-spoon-level) → Or better: weigh it (1 cup AP flour = 120g) 6. READ THE RECIPE FULLY FIRST → Understand the entire process before starting → Mise en place: prep all ingredients before mixing 7. USE FRESH LEAVENING AGENTS → Baking powder expires (test: 1 tsp + 1/3 cup hot water = bubbles) → Baking soda: 1 tsp + 1/3 cup vinegar = should fizz 8. DON'T OPEN THE OVEN EARLY → During first 75% of bake time, keep door closed → Temperature drops 25-50°F each time you peek 9. TRUST THE TIMER (but verify) → Start checking 2-3 min before minimum time → Use toothpick test: insert center, comes out clean = done 10. COOL COMPLETELY → Bread: cool on rack 1-2 hours before slicing → Cakes: cool in pan 10 min, then rack 1 hour

EASY HOMEMADE WHITE BREAD ═══════════════════════════════════════════════════════ INGREDIENTS: • 500g (3.5 cups) bread flour • 325ml (1.3 cups) warm water (110°F / 43°C) • 7g (2 tsp) active dry yeast • 10g (2 tsp) sugar • 10g (2 tsp) salt • 30g (2 tbsp) softened butter METHOD: 1. PROOF YEAST: Dissolve yeast + sugar in warm water. Wait 5-10 min until foamy. 2. MIX: Add flour, salt, and butter. Mix until shaggy dough forms. 3. KNEAD: 10 minutes by hand (or 7 min in mixer) until smooth and elastic. Test: Stretch dough thin — light should pass through (windowpane test). 4. FIRST RISE: Place in oiled bowl, cover. 1-2 hours until doubled in size. 5. SHAPE: Punch down, shape into loaf. Place in greased 9×5 loaf pan. 6. SECOND RISE: Cover, 45-60 min until dough crowns above pan rim. 7. BAKE: 375°F (190°C) for 30-35 min until golden brown. 8. TEST: Internal temp 190°F (88°C). Tap bottom = hollow sound. 9. COOL: 2 hours on wire rack before slicing. ═══════════════════════════════════════════════════════ HYDRATION: 65% (325ml water ÷ 500g flour × 100) Higher hydration (70-80%) = more open crumb, harder to handle

Bread

Hydration

Difficulty

Texture

Sandwich Loaf

60-65%

Easy

Soft, tight crumb

Baguette

65-70%

Medium

Crispy crust, airy crumb

Ciabatta

75-80%

Hard

Very open holes, chewy

Focaccia

75-80%

Medium

Pillowy, dimpled, olive oil

Whole Wheat

70-75%

Easy

Dense, nutty, hearty

Brioche

55-60%

Medium

Rich, buttery, tender

Sourdough

70-80%

Advanced

Tangy, chewy, glossy

Problem

Likely Cause

Fix

Dense, heavy

Under-proofed or under-kneaded

Proof until doubled; knead 10 min

Dough won't rise

Dead yeast or cold water

Check yeast expiry; 110°F water

Giant hole inside

Over-proofed

Reduce rise time by 20%

Bland taste

Not enough salt

Use 2% salt by flour weight

Stale quickly

Over-baked or stored wrong

Bake to 190°F; store in paper bag

Collapsing

Over-proofed or oven too hot

Reduce proof; preheat properly

FLUFFY VANILLA BUTTER CAKE (Makes two 8-inch layers) ═══════════════════════════════════════════════════════ DRY INGREDIENTS: • 300g (2.5 cups) cake flour (or AP flour + 2 tbsp cornstarch) • 350g (1.75 cups) granulated sugar • 12g (2 tsp) baking powder • 4g (1 tsp) salt WET INGREDIENTS: • 225g (1 cup / 2 sticks) unsalted butter, room temperature • 240ml (1 cup) whole milk, room temperature • 100ml (6 tbsp) vegetable oil • 4 large eggs, room temperature • 15ml (1 tbsp) vanilla extract METHOD: 1. Preheat oven to 350°F (175°C). Line two 8-inch pans. 2. Whisk flour, sugar, baking powder, and salt in a bowl. 3. Beat butter on medium-high until creamy (2 min). 4. Add oil; beat until combined. 5. Add eggs one at a time, mixing well after each. 6. Add vanilla. 7. Add dry ingredients in 3 parts, alternating with milk (2 parts). MIX UNTIL JUST COMBINED. Stop when no dry flour is visible. 8. Divide batter evenly between pans (weigh for precision). 9. Bake 30-35 min. Toothpick test at 28 min. 10. Cool in pans 10 min → invert onto rack → cool completely. KEY TIP: Room temperature eggs and butter = better emulsion = lighter, fluffier cake. Don't skip this step!

Problem

Cause

Prevention

Dome on top

Oven too hot

Reduce temp by 25°F; use bake strips

Sunken center

Under-baked; opened oven early

Bake fully; no peeking

Dry crumb

Over-baked; too much flour

Use scale; check at min time

Dense/heavy

Over-mixed; cold ingredients

Mix minimally; room temp

Cracked top

Rapid oven spring

Reduce temp; tap pan on counter once

Sticks to pan

Pan not greased enough

Use parchment + cooking spray

Style

Method

Texture

Best For

Butter Cake

Creaming method

Dense, tender

Layer cakes

Sponge Cake

Whip eggs + sugar

Light, airy

Roll cakes, trifles

Angel Food

Whipped egg whites

Very light, spongy

Light desserts

Chiffon

Egg whites + oil

Light, moist

Layer cakes

Pound Cake

Equal parts method

Dense, rich

Loaf cakes, snacking

Red Velvet

Buttermilk + cocoa

Tender, moist

Layer cakes

PERFECT CHOCOLATE CHIP COOKIES (Makes 24 cookies) ═══════════════════════════════════════════════════════ INGREDIENTS: • 225g (1 cup) unsalted butter, BROWNED then cooled • 200g (1 cup) brown sugar (packed) • 150g (3/4 cup) granulated sugar • 2 large eggs + 1 egg yolk (extra yolk = chewy) • 15ml (1 tbsp) vanilla extract • 350g (2.5 cups) AP flour • 5g (1 tsp) baking soda • 4g (1/2 tsp) salt • 300g (1.5 cups) chocolate chips (semi-sweet) • 3g (1/2 tsp) flaky sea salt for topping THE SCIENCE OF COOKIE TEXTURE: ═══════════════════════════════════════════════════════ • MORE BROWN SUGAR = Chewier, softer (molasses content) • MORE WHITE SUGAR = Crispier, thinner • MORE BUTTER = Flatter, crispier edges • MORE FLOUR = Thicker, cakey • EXTRA EGG YOLK = Chewy, rich (lecithin emulsifier) • BAKING SODA = Spreads more, browns faster • BAKING POWDER = Puffs up, cakey texture • REST DOUGH 24HR = Better flavor, darker color (hydration) • BROWN BUTTER = Nutty, caramelized flavor • CHILL BEFORE BAKE = Less spreading, thicker cookies BAKE: 375°F (190°C) for 10-12 min → Edges golden, center still slightly soft → They continue cooking on the hot sheet for 5 min

Type

Key Technique

Bake Temp/Time

Crispy Thin

More butter + white sugar; roll thin

375°F / 8-10 min

Chewy Thick

More brown sugar + extra yolk

350°F / 12-14 min

Cakey Soft

Baking powder + more flour

350°F / 14-16 min

Shortbread

No eggs; 1:2:3 ratio (sugar:butter:flour)

325°F / 20-22 min

Sugar Cookies

Creaming; chill 2hrs; roll and cut

350°F / 8-10 min

Macarons

French/Italian meringue method

300°F / 14-16 min

MIXING METHODS (Know which to use when) ═══════════════════════════════════════════════════════ 1. CREAMING METHOD (Cakes, Cookies) → Beat butter + sugar until light and fluffy (3-5 min) → Adds air for leavening → Eggs added one at a time → Dry and wet alternated 2. MUFFIN METHOD (Muffins, Quick Breads) → Mix dry in one bowl, wet in another → Combine with minimal stirring → Lumps are OK — don't overmix! → "Stir 12 times" rule of thumb 3. FOAMING METHOD (Sponge, Angel Food) → Whip eggs/whites with sugar until stiff peaks → Gently fold in flour (preserve air) → Use immediately — batter deflates fast 4. BISCUIT METHOD (Biscuits, Scones) → Cut cold fat into flour (pea-sized pieces) → Add liquid, stir minimally → Fold and roll for layers 5. KNEADING (Bread, Pizza) → Push-drag-fold-turn rhythm → Develops gluten network → 10 min by hand or 7 min in mixer → Ready when smooth and elastic

Ingredient

Temp

Purpose

Butter (cream)

65-68°F / 18-20°C

Soft enough to indent, not melted

Butter (pie crust)

35-40°F / 2-4°C

Cold and firm; cubed

Eggs

Room temp / 68°F

Better emulsion, lighter texture

Milk/Buttermilk

Room temp / 68°F

Even mixing, no cold shock

Water (bread)

105-115°F / 40-46°C

Activate yeast; too hot kills it

Chocolate (melt)

110-115°F / 43-46°C

Smooth, no burning

Mistake

Result

Fix

Measuring flour wrong

Dense, dry baked goods

Weigh with scale (120g/cup)

Cold butter for cakes

Curly batter, uneven texture

Room temp for 2 hrs before

Over-mixing

Tough, rubbery

Mix until just combined

Under-proofing bread

Dense, small loaf

Let dough fully double in size

Not preheating oven

Uneven baking

Preheat 15-20 min before

Opening oven early

Cake collapses

Resist peeking until 75% done

═══════════════════════════════════════════════════════ BAKING CONVERSIONS (US ↔ METRIC) ═══════════════════════════════════════════════════════ DRY INGREDIENTS: • 1 cup all-purpose flour = 120g • 1 cup bread flour = 130g • 1 cup cake flour = 115g • 1 cup granulated sugar = 200g • 1 cup brown sugar (packed) = 220g • 1 cup powdered sugar = 120g • 1 cup cocoa powder = 100g • 1 cup rolled oats = 90g LIQUID INGREDIENTS: • 1 cup = 240ml = 8 fl oz • 1/2 cup = 120ml = 4 fl oz • 1/4 cup = 60ml = 2 fl oz • 1 tablespoon = 15ml = 0.5 fl oz • 1 teaspoon = 5ml TEMPERATURE: • 250°F = 120°C (Very Cool) • 325°F = 165°C (Moderate) • 350°F = 175°C (Medium-Moderate) ← Most common • 375°F = 190°C (Moderate-Hot) • 400°F = 200°C (Hot) • 425°F = 220°C (Very Hot) • 450°F = 230°C (Extremely Hot) BAKER'S PERCENTAGES (bread flour as 100%): • Flour: 100% • Water: 60-80% (hydration) • Salt: 1.8-2.2% • Yeast: 0.5-1.5% • Fat/Butter: 5-15%

Amount

Large Eggs

Medium Eggs

1/4 cup

2 large whites

3 medium whites

1/3 cup

3 large whites

4 medium whites

1/2 cup

4 large whites

5 medium whites

1 cup

5 large yolks

6 medium yolks

Need

Substitute

Buttermilk

1 cup milk + 1 tbsp lemon juice, wait 10 min

Heavy cream

1/3 cup butter + 3/4 cup milk (whipped)

1 egg

1 tbsp flax meal + 3 tbsp water (baking)

1 egg

1/4 cup silken tofu (blended)

Vanilla extract

1 tsp extract = 1/2 vanilla bean

All-purpose flour

1 cup AP + 2 tbsp cornstarch = cake flour

Cake flour

1 cup - 2 tbsp AP flour (per cup cake flour)