BakingSubs Crossword #28
January 5, 2026
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- 1.Potato starch is a fine, white powder extracted from the tubers of the potato plant. It is highly prized in baking for its ability to absorb moisture and create a light, tender crumb, making it an excellent choice for gluten-free recipes. Its neutral flavor ensures it doesn't overpower other ingredients, allowing the natural flavors of your baked goods to shine. Potato starch is often used to enhance the structure and binding of doughs and batters, providing a moist, cohesive texture that’s especially useful in gluten-free bread and cakes.
- 3.A Breton cake made with bread dough, butter, and sugar
- 4.Baking powder is a dry chemical leavening agent, a staple in many baked goods for its ability to create a light, airy texture. It consists of an acid, usually cream of tartar, and a base, typically baking soda, along with a moisture-absorbing agent like cornstarch to prevent premature reactions. When mixed with liquid and exposed to heat, it releases carbon dioxide gas, causing the batter to rise. This makes it ideal for recipes like cakes, quick breads, and muffins that require a consistent rise without the time-consuming fermentation of yeast.
- 8.Cottage cheese is a fresh cheese curd product known for its mild flavor and slightly creamy texture. It is made by curdling milk and draining it of its whey, resulting in small, creamy curds. In baking, cottage cheese contributes moisture, acts as a binder, and imparts a subtle tangy flavor to recipes like cakes, pastries, and quick breads. Its high protein content and low fat make it an appealing ingredient for adding richness and structure without excessive calories, making it a versatile addition to both sweet and savory baked goods.
- 10.Coconut cream is a thick, rich substance derived from the flesh of mature coconuts. It contains a high fat content, which adds a luscious texture and depth to baked goods. Known for its sweet, nutty flavor, coconut cream enhances the taste profile of cakes, pastries, and gluten-free recipes. It is favored for its ability to impart moisture and a creamy consistency, making it an excellent dairy-free alternative in vegan and vegetarian baking. Its versatility and ability to blend smoothly into batters make it a popular choice for home bakers seeking to add exotic flair to their creations.
- 12.Powdered milk, also known as dried milk, is a dairy product created by evaporating milk until it becomes a fine, white powder. It retains most of the nutrients found in liquid milk, including proteins and essential vitamins. In baking, powdered milk is prized for its ability to add moisture and enhance flavor without adding extra liquid, making it ideal for baked goods like cakes, breads, and cookies. It provides a subtle, creamy flavor and contributes to a tender crumb and golden crust due to the Maillard reaction during baking.
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- 2.Condensed milk is a thick, sweet dairy product created by removing most of the water content from cow's milk and adding sugar, resulting in a viscous liquid. Its high sugar content acts as a natural preservative, giving it a long shelf life. In baking, its key properties include acting as a sweetener and adding moisture, which contributes to a soft texture in baked goods. The rich, caramel-like flavor enhances the overall taste of cakes, cookies, and pastries, while its creamy consistency helps achieve smooth, decadent desserts.
- 5.Ghee is a type of clarified butter that is made by gently heating butter to separate the milk solids and water from the pure butterfat, resulting in a rich, nutty flavor. Its high smoke point and longer shelf life make it an ideal choice for baking, providing moisture and tenderizing qualities to pastries and breads. Ghee's unique taste enriches baked goods, enhancing flavors while offering a lactose-free alternative for those with dairy sensitivities. Its ability to remain stable at room temperature adds convenience for home bakers.
- 6.The liquid remaining after milk has been curdled and strained
- 7.To coat with frosting or to chill ingredients
- 9.A network of lines forming squares, like on a cooling rack.
- 11.To bring to room temperature after baking