Baking Fun

2. The final rest period where shaped yeast dough rises before hitting the oven
6. Non-stick silicone-coated paper used to line baking sheets
8. Any agent—like baking powder or yeast—that causes dough to expand
10. Colorless, flavorless setting agent used to stiffen mousses
12. Solid dairy fat that creates flaky layers in pie crusts and pastries
14. Sweet crystals that caramelize in the oven to give bakes a golden crust
15. A glossy, rich glaze or filling made from equal parts chocolate and warm cream
17. Wire tool used to incorporate air into egg whites or heavy cream
19. Kitchen device used for precisely measuring ingredients by weight rather than volume
21. Small, individual ceramic dish used for baking soufflés or crème brûlée
22. The powdery structural backbone of almost every baked good
23. Fragrant bean extract used to enhance the flavor of sweet bakes

1. Delicate French sandwich cookie made with almond flour and meringue
2. Cylindrical wooden tool used to flatten dough (Abbr. / short form of rolling tool)
3. Gently combining a light mixture into a heavier one without deflating the air
4. A sweet or savory bake with a shallow crust and an open top, unlike a covered pie
5. A crumbly, lightly sweetened British teatime treat often served with clotted cream
7. A fluffy mixture of whipped egg whites and sugar, baked until crisp or toasted on pies
9. The flavorful, oily outer skin of citrus fruits grated into batters
11. To work dough by hand to develop a strong gluten network
12. Fudgy, chocolatey square dessert that sits comfortably between cake and cookie
13. The living organism responsible for making bread dough rise
16. Mesh gadget used to break up lumps in flour or powdered sugar
18. Flexible silicone or rubber tool perfect for scraping every drop of batter from a bowl
20. To beat softened butter and sugar together until light and fluffy