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[Modernist Cuisine] Pate A Choux - Methocel SGA 150

Anonymous Modernist 1801

By Anonymous Modernist 1801
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Anonymous Modernist 1801

Anonymous Modernist 1801

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On Volume 5, p152, the Pate A Choux recipe calls for Methocel SGA150 in the dough recipe.

I looked at a PDF reference of this chemical in the Dow website and MC Volume 4, page 60 - I could not find the reasoning behind the inclusion for the dough.

On Volume 4, the table shows it is for "tender", "edible films/wrappers" - what does this chemical compound actually do to the finished, baked product? Does it give it a glazed effect?

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Anonymous Modernist 10

Anonymous Modernist 10

Posted
Posted
On Volume 5, p152, the Pate A Choux recipe calls for Methocel SGA150 in the dough recipe.



I looked at a PDF reference of this chemical in the Dow website and MC Volume 4, page 60 - I could not find the reasoning behind the inclusion for the dough.



On Volume 4, the table shows it is for "tender", "edible films/wrappers" - what does this chemical compound actually do to the finished, baked product? Does it give it a glazed effect?



The Methocel helps to stabilize the foam without modifying the texture very much.
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