Quick Baking Mix
When I was looking for a Baking Mix recipe I knew this one would definitely work. I never seem to use up store bought mix before it goes bad so this was the recipe for me. I want to share it with anyone looking for a good Quick Baking Mix Recipe.
When I was looking for a Baking Mix recipe I knew this one would definitely work. I never seem to use up store bought mix before it goes bad so this was the recipe for me. I want to share it with anyone looking for a good Quick Baking Mix Recipe.
- Carbohydrate 98.2862743415082 g
- Cholesterol 14.5785795592 mg
- Fat 27.132835132395 g
- Fiber 3.34323312376319 g
- Protein 11.1964907932623 g
- Saturated Fat 10.6732569769066 g
- Serving Size 1 1 Cup (155g)
- Sodium 521.595146191477 mg
- Sugar 94.943041217745 g
- Trans Fat 1.49400857862352 g
- Calories 685 calories
Step-by-step
- PREP/TOTAL TIME: 10 min
- In a large bowl, combine the flour, baking powder,, sugar, salt and cream of tartar; cut in shortening (or butter substitute) until mixture resembles coarse crumbs. If using the butter substitute, use 2/3 cup butter and reduce the salt by a 1/2 teaspoon.
- Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
Should the fat be completely blended into the flour until smooth, or left in distinct pieces? Achieving the correct texture depends entirely on cutting the shortening properly into the dry ingredients.
- Use a pastry blender or two knives to cut the butter-flavored shortening into the flour mixture until it resembles coarse, pea-sized crumbs.
- Keep the fat cold before incorporating it to prevent premature melting during mixing, which ruins the flaky structure needed in subsequent baked goods.
- Store the finished dry blend in an airtight container in a cool, dry place for up to six months, or transfer it directly to the freezer for longer preservation.
- Reduce the salt by one-half teaspoon if substituting standard butter for the specified shortening to account for natural dairy sodium.
Baking powder reacts with moisture and heat to release carbon dioxide gas, creating lift in quick breads and biscuits. Proper distribution of these leavening agents through thorough whisking prevents bitter pockets of dense dough.
