What are the liquid ingredient use in baking and what are theyre uses...?

Eggs: Binds ingredients together ; Adds color


Shortening: Oil or solid fat ; Tenderizes


Flavoring/Extracts: Add flavor


Milk / Water: Moistens ingredientsWhat are the liquid ingredient use in baking and what are theyre uses...?
Fats (shortenings) are often held in liquid form so they are easier to automatically measure out





Likewiese liquid yeast (yeast in liquid form)





Also egg and milkWhat are the liquid ingredient use in baking and what are theyre uses...?
Traditionally water%26amp; milk. Vanilla and other extracts really don't count as liquids. They bind the ingredients in the recipe together and you can't bake without them.