New answers tagged

1

As you probably know, the creaming step is important. Sugar crystals cut up the fat and make a lot of air pockets. If liquid is added early then the sugars dissolve and creaming doesn't happen. If there is too little sugar it is less effective. If there is too much sugar the fat is reduced to a crumbly mass and is not fluffy. Your recipe calls for a ...


-2

Salt is an unnecessary ingredient in pretty much every recipe. Make recipes with and without it and you'll notice virtually no difference, at all.


2

Balancing the sweetness with something that adds textural or flavor depth can mitigate the cloying, one-note sweet sensation. Try adding ground nuts - not too much, otherwise you will mess with the recipe chemistry. Try sour (or perceived sour) flavorings like citrus zest or mahlep. Amchur or Anardana could work too, given they are solid sour flavorings, ...


1

Natural food coloring kits, consisting of powdered concentrates, are available at health food stores in some regions, eg http://shop.biovegan.de/biovegan-farbspass-farbende-lebensmittel-5x8g is common here... and in this case, there is no cochineal in there, since insects/arachnids do not widely qualify as vegan, and this brand (as the name says :) ...


1

Probably there is no such way, at least not one that's worthwhile. First, there is the problem that designing a recipe well is a skill which very few people have. Experienced bakers can progress to it, but inexperienced ones can make 100 trials but won't understand what went wrong with any of them. Unless you're in it for the fun of it, it's easier to find ...


0

As Escoce mentioned, it's partially technique. After you finish your dot, you want to move the tip in a quick circle while keeping the tip against the dot, then lift off. This will help to minimize the peak created. If it's only a peak, and hasn't put icing all over the place, you can take a damp brush and knock down the peak. 'Threads' might be too fine ...


0

Two things, it's perhaps too thin, and technique (trial and error and practice) has a lot to do with it. When it's thick enough it will break off before it makes a string.



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