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Recipe Scaling
Recipe Scaling
This two page recipe template allows the user to create a base recipe that
can be scaled as needed by simply changing the poriton yield.
The base recipe will remain as entered, while the scaled quantity will
appear on the recipe card page.
Save this template on your computer or server.
Recipe Card
The scaled recipe ingredients will populate on this page.
Choose a cooking method.
Type in the recipe procedure.
COOKING METHOD
BAKING
INGREDIENTS AMT UNIT AMT UNIT PROCEDURE
AP Flour 1 QT 0 CUP
Cocoa Powder 0 QT 1.3 CUP Sift flour, cocoa and baking soda.
Baking Soda 0 TBSP 2.0 TSP Cream butter with paddle until light, add both sugars, vanilla
Unsalted Butter 1 LB 6.0 OZ and sea salt. Beat about 2 minutes.
Light Brown Sugar 0 QT 2.6 CUP Add dry ingredients, mix only until combined.
Granulated Sugar 0 QT 1.0 CUP Add chopped chocolate.
Vanilla Extract 1 TBSP 1.0 TSP Divide dough in half, form into logs 1 1/2" in diameter.
Fine Sea salt 0 TBSP 1.0 TSP Wrap and chill at least 3 hours.
Chocolate,65-85%, chopped 1 LB 4.0 OZ Preheat oven to 325.
0 #N/A #N/A #N/A #N/A With Sharp knife, slice 1/2" thick, place on parchment lined
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20:11:55 11/05/2019