BakingSubs Crossword #38
February 2, 2026
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- 1.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.
- 3.White vinegar, a clear, sour liquid, is made through the fermentation of grain alcohol, which converts ethanol into acetic acid. In baking, its acidic nature serves as a leavening agent when combined with baking soda, helping cakes and breads rise by releasing carbon dioxide. The mild, sharp tang enhances flavors without overpowering, making it a versatile addition to recipes. Its acidity also strengthens gluten, stabilizes egg whites, and enhances textures, making it invaluable in cakes, pastries, and gluten-free baking.
- 4.Agave nectar, a natural sweetener derived from the agave plant, is a versatile ingredient in baking due to its ability to impart both sweetness and moisture to baked goods. Known for its mild, neutral flavor with subtle caramel undertones, it is particularly appealing in recipes where sugar's granular texture is undesirable. Agave nectar's liquid form makes it an excellent choice for cakes, cookies, and pastries, ensuring a tender crumb and moist texture. Its lower glycemic index compared to sugar also makes it a popular choice for those seeking healthier alternatives.
- 5.Tapioca flour, also known as tapioca starch, is a fine, white powder derived from the cassava root. It is prized in baking for its ability to provide structure and binding, while maintaining moisture. Its neutral flavor ensures it doesn't overshadow other ingredients, making it an ideal choice for enhancing the texture of gluten-free recipes. Tapioca flour is especially valued for its ability to create a chewy texture in baked goods and is commonly used to thicken fillings and sauces due to its excellent gelling properties.
- 9.Sorghum flour is a versatile, gluten-free flour made from finely ground whole grains of sorghum, a cereal grain that boasts a mild, sweet flavor and a slightly earthy undertone. Its light color and smooth texture make it an excellent choice for gluten-free baking, providing structure and a soft crumb to breads and quick breads. Sorghum flour is rich in dietary fiber and antioxidants, offering a nutritious boost. Due to its binding properties, it is often combined with other gluten-free flours and binding agents like xanthan gum to achieve desired textures in baked goods.
- 10.To process corn with an alkaline solution
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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.To lightly hit a pan to remove air bubbles.
- 6.To add liquid to a dry ingredient allowing it to absorb moisture
- 7.A cooked mixture of fat and flour used to thicken
- 8.Thin, glossy coating applied to baked goods