SCALING, part Ⅰ

摘要

Because of the chemistry involved in baking (how the ingredients interact with one another), super-sizing or dividing some recipes can lead to disaster-especially when it comes to cakes, yeast breads, custards or souffles. The proportion of ingredients is vital to their success. You can scale the recipe so you know how much of each ingredient to buy (a general rule of thumb is to not scale beyond a factor of four), but don't just stir together a huge bowlful of batter with triple the ingredients. It won't make a triple-sized cake-just a disappointing mess.