BakingSubs Crossword #38
January 26, 2026
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- 3.Vegetable oil is a versatile and neutral-tasting fat extracted from seeds or fruits such as soybeans, sunflowers, or canola. In baking, it plays a crucial role by providing tenderness and moisture to baked goods, making it an ideal choice for cakes and quick breads. Its liquid form at room temperature allows for easy blending with other ingredients, ensuring a uniform texture. The subtle flavor profile of vegetable oil doesn't overshadow other components, making it suitable for recipes where the primary focus is on the flavors of other ingredients.
- 7.Cream of tartar, scientifically known as potassium bitartrate, is a fine, white, acidic powder that acts as a vital ingredient in the baking arsenal. It serves as a stabilizing agent, particularly in egg whites, enhancing their volume and providing a firmer structure, which is essential for meringues and angel food cakes. Additionally, cream of tartar is a key component in baking powder, where it reacts with baking soda to produce carbon dioxide, contributing to the leavening process. With a slightly tangy flavor, it can prevent sugar crystallization, resulting in smoother icings and syrups.
- 8.Almond extract is a concentrated liquid flavoring derived from bitter almonds or the kernels of stone fruits like peaches and apricots. Its strong, sweet, and nutty profile adds a distinctive aroma and taste to baked goods. Used in small quantities, it enhances the flavors of cookies, cakes, and pastries, providing a depth and richness that pure almonds cannot achieve alone. This extract is favored for its ability to impart a robust almond essence without altering the texture or consistency of the batter or dough.
- 10.Coconut sugar is a natural sweetener derived from the sap of the coconut palm tree's flower buds. It retains a light caramel flavor, making it a delightful choice for enhancing the taste of baked goods like cookies, cakes, and quick breads. Unlike refined sugars, coconut sugar contains trace amounts of nutrients like zinc, iron, and inulin, a dietary fiber. Its low glycemic index makes it appealing for those managing blood sugar levels. In baking, it not only provides sweetness but also helps retain moisture, giving a tender texture to the finished product.
- 14.Salted butter is a dairy product made by churning cream until it separates into butterfat and buttermilk, with salt added for flavor and preservation. Its key properties in baking include imparting moisture, enhancing tenderness, and providing a rich, creamy flavor profile that enhances the taste of baked goods. The salt not only adds a savory balance to sweet recipes but also acts as a natural preservative, extending the shelf life of baked items. It's favored in cookies, cakes, breads, and pastries for its ability to enrich flavors and contribute to a desirable texture.
Down
- 1.When a mixture becomes firm or solid
- 2.Having little weight; not dense.
- 4.Almond butter is a creamy, flavorful paste made from ground almonds. It retains the nut's natural oils, lending a rich, nutty taste and smooth texture that enhance baked goods. This versatile ingredient acts as a binding agent, helps retain moisture, and adds tenderness to recipes. Its creamy consistency and subtle sweetness make it ideal for cookies, quick breads, and gluten-free items, providing both flavor and structure while accommodating various dietary needs, such as vegan and gluten-free diets.
- 5.A type of cookie made by pressing dough into a pan, baking, then cutting into squares
- 6.Salt, a crystalline mineral primarily composed of sodium chloride, is a fundamental ingredient in baking. It enhances flavor by balancing sweetness, suppressing bitterness, and amplifying other flavors, making it essential in cookies, breads, and more. In baking, salt also strengthens gluten structure, controls yeast fermentation, and affects dough texture. Its subtle but critical presence ensures baked goods are savory and satisfying, making it indispensable for both novice and experienced bakers.
- 9.A vegetable gelatin used for setting
- 11.Having a solid, unyielding texture.
- 12.To employ an ingredient or tool in a recipe.
- 13.To integrate fat into flour using fingertips until mixture resembles breadcrumbs