The Sassy Pair

5 Tips for Dealing with Recipe Yield

September 12, 2018 | How-Tos
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A lot of the time I will come across a recipe that looks amazing… but makes four times the number of servings I want. Today I’m sharing with you five ways to deal with recipes that just make too much. Every recipe is a bit different so choose the solution that you either want or would work best for that particular recipe. If you have any other tips or tricks you’ve learned over the years, feel free to leave them in the comments below!

1. Flash freeze the unbaked dough

If the recipe allows you to flash freeze, then this is a great option for your future self! To flash freeze something all you need to do is grab a sheet pan, line it with parchment, and then place your mounds/balls/whatever of dough on the sheet. Ensure that nothing is touching each other so they freeze individually. After they freeze for a few hours, place into an airtight freezer bag for storage. Cookies, biscuits, and scones are great options for flash freezing.

2. Flash freeze the baked good

Sometimes you can’t freeze the actual dough but you can freeze the finished product. Take for example, our all-star cocoa brownies, have you ever tried to freeze brownie batter? But brownies can be baked, sliced, and then individually frozen just like you would flash freeze cookie dough. Brownies, muffins, breads, and cakes are really good candidates for this type of freezing.

Although not baked, frosting can also be frozen. That means if you make some cupcakes and frosting but only want or need a few, you can freeze the remaining cupcakes and frosting for a treat later. For the frosting, re-whip after defrosted to restore the texture it once had. Note that this will work for buttercream frostings, others, such as 7 minute frosting or a whipped cream based frosting will lose their texture completely.

3. Half the recipe

Probably the easiest way to reduce the yield of a recipe. Most recipes can be halved with little thinking other than the math involved. Some of the more finicky recipes that rely on certain techniques or methods might not fair as well (I’m looking at you angel cake). A recipe author usually hasn’t tested if a recipe can be halved but 9.9 times out of 10 the recipe will be fine. I’ve halved galette recipes to make individual ones instead of full sized ones.

If your halved recipe calls for 1/2 egg, you can whip the egg and then measure out half. However, if you only need half an egg white or egg yolk, you’ll need to first separate the egg before measuring out half. A kitchen scale makes this process much easier.

4. Repurpose the baked good

This is definitely a niche solution and doesn’t suit all baked goods. Sometimes you can take whatever you made and repurpose it into something else, and give it a second life. Too much cake and your freezer is full? Why not try out our cake pops. Too many cookies? Good thing you can just slap some ice cream in-between two and have homemade ice cream sandwiches. Extra bread on your hand? You can either dry it out to make bread crumbs or make bread pudding with it.

5. Share your baked good with friends and family

Last but certainly not least, you can always share your love-filled baked goods with friends and family. Of course there is no free lunch, right? If you’re sharing a new recipe, ask your taster what they thought of it. You might get a suggestion from someone for the next batch that will make your baking that much better. Can we suggest brioche donuts with pumpkin cream filling or cinnamon rolls?

View more articles written by Vasili.

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