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Double, Triple or Decrease a Recipe




Source of Recipe


Recipe Circus


Recipe Link: http://www.baking911.com/howto_recipes_doubletriplecut.htm

List of Ingredients




RECIPE RULES:
-NOT ALL RECIPES CAN BE SUCCESSFULLY DOUBLED OR MORE, especially sugar syrup based candy.
-When you double or triple a recipe or cut it in half, it's not as accurate as weighing all ingredients or using a conversion factor, called scaling.

-If you choose to scale a recipe, there are some general rules:
-DO NOT adjust the oven temperature.
-Use extra or less baking pans (the same size as the original).
-The batter should remain the same depth in the pan as the original, otherwise it won't bake.
-Take care to lengthen or shorten mixing times, but only by a minute or two.

D o u b l i n g a recipe:
-Just double the ingredients.
-If the increased recipe calls for uneven amounts of ingredients, it is a help to remember that:
-2/3 cup = 1/2 cup plus 2-2/3 tablespoons
-5/8 cup = 1/2 cup plus 2 tablespoons
-7/8 cup=3/4 cup plus 2 tablespoons
-Use twice as many pans of the same size indicated for the original recipe or a pan double in area... so that the batter will be the same depth in the pan and the same baking time and temperature may be used.
-Do not crowd the oven with extra pans.
-Air must circulate freely around them.
-Save the extra batter in their pans, in the refrigerator, while the first half bakes if you don't have room in your oven.
-Extra batter stored in the mixing bowl has a greater chance of deflating.
-If you are doubling a recipe containing gelatin and 2 cups of liquid, double the amount of gelatin and use only 3-3/4 cups of liquid.
-The baking times will probably lengthen, but the oven temperature stays thesame.


T r i p l i n g and more:
-Do not simply triple the ingredients; for accuracy, weigh all ingredients or convert the recipe using a conversion factor.
-The baking times will lengthen, but the oven temperature stays the same.

D e c r e a s i n g
-Cutting in half:
-Reduce all of the ingredients by half.
-But, you can also weigh all ingredients or convert the recipe using a conversion factor.
-If baking a layer cake, and cutting recipe in half, use just one pan that is the same as the 2 original sizes.
-If the divided recipe calls for less than 1 large egg, in order to get "half", beat the egg so the yolk and white are well mixed, let the bubbles settle, and measure two tablespoons.
-Baking pans used for half recipes of cakes, pies, etc. should measure about half the area of those for the whole recipe.
-Approximate baking time and oven temperature are the same.
-The oven temperature stays the same while the baking time will decrease.




Recipe