"Dry" butter - Pastry & Baking - eGullet Forums
Jun 9, 2003 · From wHat I know, dry butter is actualy defined by tHe feed of tHe animal, wHicH cHange tHe water vs. solid content in tHe butter. Dry butter come in season wHen tHe animal is feed dried Hay. THe closest tHing you could use for tHose recipes is European butter because it as a mucH bigger fat content(82% instend of 67%), ie less water, and will ...
"Dry" butter - Page 2 - Pastry & Baking - eGullet Forums
Jun 9, 2003 · Consider the case of crunchy bits of really dry butter (100% butterfat or clarified butter) which would be nearly impossible to laminate since it would not flow/creep and would create holes through sheets of dough unless that temperature was exactly right and would not have the water necessary to puff the dough.
anhydrous butter - Pastry & Baking - eGullet Forums
Jul 15, 2008 · Anhydrous butter is an industrial product that has had the moisture content reduced to 0,5%. If you can't not get anhidrous butter you can use clarified butter as it is the nearest in terms of moisture percentage. Your only problem is you never know what the real percentage of moisture is in clarified butter. Kind regards . Montse Ribé
OK, so I've started a project to recreate the original "Tunnel of …
Apr 11, 2021 · Since this is supposed to be a dry mix, the one semi-liquid ingredients will need to be changed, that being butter. I have managed to find several different dry butter powders on the internet, so current ingredients would be: Butter powder Confectioner's sugar Double Dutch Cocoa Powder. (found in specialty baking stores, some groceries, and online)
Dry caramel with maltodextrin - Cooking - eGullet Forums
Nov 1, 2008 · Exactly. There's a recipe in the new book for dry caramel. Caramel base: 375 g sugar. 350 g glucose. 500 g cream. 100 g butter
Whole vs Non Fat Dry Milk Powders for Baking - eGullet Forums
Apr 3, 2015 · Quick/lazy question as I didn't have time to do the searches for previous posts - apologies in advance. I normally would take the time. Making some fast rise rolls for Easter dinner that I can prep ahead. Most baking/roll recipes that use dry milk call for non-fat dry milk powder vs whole milk po...
why are my beans sometimes bitter? - Cooking - eGullet Forums
Jan 6, 2020 · I don't soak the beans overnight and just boil it for about 1 hour until texture is right. But they always have a slight bitter taste either in the broth or the beans such as black beans and navy beans etc. For black beans, if I cook them longer, the …
whisking butter into cake batter - Pastry & Baking - eGullet Forums
May 14, 2006 · I'm trying to make the Chocolate Pound Cake from the French Farmhouse Cookbook. The recipe calls for beating egg yolks with sugar, then adding the dry ingredients. Then, you whisk in some butter in three parts and finally fold in egg whites. To add the butter, the recipe says Add the butter in th...
Best Of: Butter Cake - Pastry & Baking - eGullet Forums
Jul 25, 2005 · Beat the butter with a stand mixer low until softened. (If the butter is cold, it will warm quickly from the beaters). Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 3 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.
Adding Cocoa Butter to Compound Chocolate - eGullet Forums
Oct 26, 2018 · In theory, you could add a lot of cocoa butter and end up with something that could be tempered. The problem is you can’t take those other fats out of the compound “chocolate”, so they will have a softening effect on the cocoa butter that may prevent a nice crisp shell, and you’ll also dilute the chocolate flavor and end up with something really fatty and not very chocolatey.