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4

These figures are probably made with fondant. I think the figures are handshaped. There are plenty of tutorials. You can even look for tutorials working with modelling clay. Basically you only need a rolling pin, a knife and tweezers. Cans, forks, any food-safe utensil that has an interesting pattern are useful. Of course there are special molds for ...


4

That 1/4th cup margarine and the 2 eggs are not enough to give those brownies the moisture they need. I suspect you want something low in sugar and fat. Evelyn Tribole, MS, RD created two books that talk about substitutions for fat and sugar in recipes. One technique to replace fat (like butter) in a recipe is to use baby food prunes or applesauce. ...


4

Most likely you just need to turn up the heat a bit. Moving the rack higher might help too. It's a little hard to say without actually measuring your oven, but that kind of thing can happen if your oven's just a bit cooler than it claims to be. So it'll take a little longer than the recipe says to bake, but the lower temperature means it won't brown as ...


3

Skipping the microwave step works, I suppose the author of the recipe used the microwave to save time. If you decide to roast the beets directly, keep the following differences in mind: Time Roasting beets in the oven takes significantly longer than parboiling in the microwave. I can't say how long slices take (depends on thickness), but whole beets need ...


3

Ching Chong's answer is already very good. But note that everybody he said can also apply to marzipan figurines, not only fondant ones. This may increase your options, since I think marzipan is somewhat easier to shape.


3

I know this is a very old thread, but I'll throw in my 2 cents as I've been trying to solve this problem with mushy enchiladas for a long time! I think it was maybe last year when I read America's Test Kitchen (they have a show on PBS) reviews of corn tortillas. One thing they mentioned was that in their testing of numerous brands, they found one that ...


3

1/2 cup of shortening is 110 g, while 1/2 cup of butter is 114 g. Also, butter is only 82% fat. So if you want to be precise, use 134 g of butter: (100/82)*110 = 134. You may want to reduce the liquid by 24 g in this case. If you don't care for precision, you can also substitute 1:1 and use 1/2 cup of butter. Most recipes for quickbreads are flexible ...


2

Limonene, a major component of lemon oil, is not very water soluble, and will leave a sticky residue on your hands til you wash with soap and water.


2

Of course if an item is spoiled this means you should throw out anything that contains the spoiled item. However, based on your description, I have an alternative hypothesis. Brown discoloration in fruit does not mean the fruit is spoiled. Discoloration can be normal, especially if there was no unusual smells or changes in texture in the lemon. You said the ...


2

Spoiled means that some sort of bacteria has started growing to the point where it is noticeable in the fruit. There is no way (short of a lab test) to determine if the bacteria will make you sick or not. You might be fine, and you might get really sick. I would not eat the cake.


2

A characteristic of untempered chocolate is that it melts more easily. That's generally considered bad--if you pick it up in your hand, your hand gets sticky and the surface of the chocolate gets marred. But it also means that you get stronger flavor more quickly when you put it in your mouth. If you are designing a confection where that is the intent, ...


2

I use 1 tsp wheat gluton per 1 cup of all purpose flour, for my white breads and sweet doughs. In whole wheat bread I use 2 tsp per cup of wheat or rye flour, Sure does make things raise nicely.


2

If you are only proofing your shaped croissants for 40mins, that could be your problem. Proofing croissants takes a lot longer than proofing bread. you should be proofing the shaped croissants at 78degreesF/25~26degreesC for 2-2.5hours at HIGH humidity. If you don't have a high humid environment, then put one coat of egg wash on right away before you ...


2

If it's pretzel bread, it may be dipped in a hot soda solution before baking, or lye for the brave and very, very careful. That would mostly be about the crust, rather than the density. Several sources suggest baking baking soda (sodium bicarbonate) to convert it to (food grade) sodium carbonate for a stronger (than bicarbonate) alkali without needing to ...


1

This has the looks of a heavily enriched bread. Being dense is only a side effect of this. The taste people like in enriched bread doesn't come from being dense, and if you tried any other method of making it dense (e.g. using whole flours), you'd be disappointed. Look for recipes which use sufficient milk, fat and eggs, and try these. Although lots of fat ...


1

Baking powder is a mix of a powdered acid and base. It's stable when dry and cool, but in the presence of heat and moisture they will react with each other, creating gas. This gas gets trapped in the structure of a dough or batter as it is baked, causing it to rise. Self-raising flour has baking powder mixed in it, so when you use self-raising flour you ...


1

Most biscuit doughs should be kind of wet, not dry or crumbly. If your dough is so dry that it won't stick together you've probably used too much flour and you need to add more liquid. One trick for cutting biscuits without altering the texture with additional flour it to place the rolled dough in the freezer for 30-45 minutes before attempting to cut it. ...


1

If its dry adding some kinda liquid would help. Probably just needs a little more. Also helps to see the recipe. It probably said x amount of cups of flour it makes a difference if it was sifted before vers straight out of the bag. Better to go by weight instead of volume.


1

Almond paste is a finished product. It can be eaten without cooking. In fact, one of my favorite tart recipes is Julia Child's "Pear and Almond Tart" from her Mastering the Art of French Cooking. The four parts of the tart (crust, almond filling, poached pears and currant glaze) are cooked separately and it is assembled without being baked afterwards. It ...


1

It maybe that you had the oven set to Preheat or Broil instead of Bake. If that's not the case, you may have a problem with the controller for the oven (I have never heard of this happening in older ovens, but with newer electronic/computer controlled models I could see something like that happening.)



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