PARTY OF ONE OF ONE OF ONE OF ONE M OF ONE OF ONE OF ONE OF ONE OF ONE OF ONE OF ONE
A A Guide Guide to to Small Small Batch Batch Baking Baking BY EMILY TRUONG PHOTO BY EMILY YAO
y family has a notorious history of not finishing dessert. Whenever we celebrate birthdays within my rather large extended family, we never finish more than half of the cake, no matter how many people attend. At home, as my parents phase in and out of diets and my friends have all left for college, my cookies and eclairs and brownies remain forgotten, sealed in Tupperware, until they become hard as a rock. Recently, I’ve turned almost exclusively to baking in small batches. In the early stages of quarantine, I started halving recipes to conserve flour, but I soon fell in love with small batch baking. I find it so satisfying when a scaled-down recipe — be it midafternoon crepes shared with my sister, oatmeal chocolate chip cookies baked at 10 pm, or a mini marble cake for a virtual birthday party — turns out well. Whether you live alone, are low on ingredients, or are tired of days of neverending batches of dessert, small batch baking is for you! Below are some tips and tricks to help scale down your favorite recipe into something with a more convenient yield.
20 penn appétit
