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Essential Baking Ingredients

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Butter

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Role in Baking: Adds flavor, moisture, and aids in leavening. Common Uses: Pastries, cakes, cookies.

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Yeast

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Role in Baking: Biological leavening agent; fermentation produces CO2 to help dough rise. Common Uses: Breads, pizza dough.

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Cream of Tartar

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Role in Baking: Stabilizes egg whites and acts as a leavening agent when combined with baking soda. Common Uses: Meringues, frostings, candies.

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Water

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Role in Baking: Provides moisture and steam; helps gluten formation. Common Uses: Breads, steam in oven for crusts.

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Vinegar

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Role in Baking: Acidic ingredient that can boost leavening when combined with baking soda. Common Uses: Cake batters, pie dough.

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Chocolate Chips

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Role in Baking: Adds flavor and texture; can be melted or used as is. Common Uses: Cookies, muffins, pancakes.

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Cornstarch

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Role in Baking: Thickening agent; provides a smooth, silky texture. Common Uses: Pies, puddings, fillings.

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Granulated Sugar

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Role in Baking: Sweetener; provides tenderness and browning. Common Uses: Cakes, cookies, sweet breads.

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Powdered Sugar

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Role in Baking: Sweetener; used for icings and frostings due to its fine texture. Common Uses: Frostings, icings, dusted toppings.

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Eggs

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Role in Baking: Provide structure, leavening, and emulsification. Common Uses: Cakes, custards, doughs.

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Buttermilk

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Role in Baking: Adds tanginess, reacts with leavening agents, and tenderizes gluten. Common Uses: Pancakes, biscuits, cakes.

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Almond Extract

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Role in Baking: Flavoring agent that adds a sweet, nutty flavor. Common Uses: Cookies, cakes, pastries.

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Cocoa Powder

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Role in Baking: Provides chocolate flavor and color; can also dry out and stiffen baked goods. Common Uses: Cakes, brownies, chocolate sauces.

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All-Purpose Flour

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Role in Baking: Provides structure; gluten formation is crucial for elasticity and texture. Common Uses: Breads, cakes, cookies, pastries.

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Baking Powder

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Role in Baking: Leavening agent; releases CO2 to help dough rise. Common Uses: Quick breads, cakes, pancakes.

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Baking Soda

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Role in Baking: Leavening agent; reacts with acidic components to produce CO2 for rising. Common Uses: Cookies, muffins, quick breads.

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Brown Sugar

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Role in Baking: Sweetener with molasses flavor; retains moisture, adds chewiness. Common Uses: Cookies, brownies, barbecue sauces.

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Salt

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Role in Baking: Flavor enhancer and strengthens gluten structure. Common Uses: Nearly all baked goods.

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Vanilla Extract

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Role in Baking: Flavoring agent; adds aroma and enhances other flavors. Common Uses: Cakes, cookies, custards.

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Sour Cream

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Role in Baking: Adds moisture, fat, and tangy flavor; acts as a tenderizer. Common Uses: Coffee cakes, muffins, dressings.

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Egg Whites

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Role in Baking: Provide structure and stability; used for leavening and lightening. Common Uses: Meringues, angel food cakes, macarons.

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Heavy Cream

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Role in Baking: Adds richness and creaminess; can be whipped into stable forms. Common Uses: Whipped cream, ganaches, frostings.

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Milk

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Role in Baking: Hydration, flavor, and browning due to lactose. Common Uses: Breads, cakes, sauces.

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Vegetable Oil

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Role in Baking: Adds moisture and tenderness; can create a dense texture. Common Uses: Muffins, cakes, breads.

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Honey

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Role in Baking: Sweetener; adds moisture and distinct flavor; hygroscopic (attracts water). Common Uses: Breads, glazes, granola.

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