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By Wholemeal Crank
I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail?
Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling?
2/3 cup sugar
2 T cornstarch
1 cup pomegranate juice
1/4 cup lemon juice
5 egg yolks, whisked together
1/3 cup butter, cut into chunks
Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
Hello, folks, thanks for reading.
My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments…
When we almost gave up… the magic happened! I figured out the way to make seasonings that:
Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.
Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat.
The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not...
Thanks in advance for your answers, it means the world to me.
So, what is everyone doing for the pastry & baking side of Easter?
I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away.
Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
Thanks in advance!
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