BakingSubs Crossword #28
December 1, 2025
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- 3.Instant yeast is a type of dry yeast that is known for its convenience and efficiency in baking. Unlike active dry yeast, instant yeast is milled into finer granules and contains enzymes that boost its activity, allowing it to be mixed directly with dry ingredients without pre-dissolving. It has a neutral flavor, enhancing the natural taste of the dough while providing a rapid rise, making it ideal for breads, pastries, and pizza dough. Its consistent performance and ease of use make it a favorite among home bakers for reliable and timely results.
- 7.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.
- 8.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.
- 12.To process corn with an alkaline solution
- 13.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.
Down
- 1.Another term for a baking pan, often metal.
- 2.When a mixture becomes firm or solid
- 4.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.
- 5.Having an acidic taste like lemon or vinegar.
- 6.An enclosed appliance used for baking with dry heat.
- 9.Work dough with hands to develop gluten
- 10.A device used to measure baking time.
- 11.Paper or foil placed inside a baking pan.