New answers tagged

8

For the reason salt is most commonly used: it's a flavor enhancer. We're not used to thinking of dumpling dough as possessing a lot of flavor--especially when it's there to provide a bland contrast to the savory filling of the dumpling. But salt in the dough will "make it taste more," as my mother used to say. Specifically, you'll taste the subtle ...


-2

Is this burn air pocket not due to the condensation of the dough after shaping and balling it ? That's why we cross stacking the trays to allow the dough to get cold and not make condensation in a closing tray ? More you manage your dough ball temperature more you can manage to get this tiny air water drop. I read this article from Tom Lehmann where he ...


2

Gluten development, leavening, moisture, bake time, and temperature are all very important. But one thing that stands out to me about your recipe is that it has a bit more carrot relative to the sugar and flour. Additions like carrot (or applesauce or banana) don't have any gluten, so they don't contribute to that air-capturing structure. Instead that puree ...


1

The protein content of the flour, as @moscafj describes, and the way it is handled are partly responsible for the strength of the gluten network in cakes, breads, etc. But there are other factors that affect gluten development, some of which are very important in the recipe you've provided. In wheat flour, the proteins (two principle types, glutenins and ...


2

You do need some gluten structure formation for the cake to rise and for the dough to trap air as it bakes. You should realize that different flours have different levels of the proteins that work to create these structures. All purpose flour is generally a mixture that provides a protein content for most applications. Think of it as your "average" flour (...


6

Gluten development is not something you need for a cake to rise, excess gluten development in a cake leads to a tough cake, dense cakes are usually caused by a different reason. With a carrot cake my first thoughts would be: Too much moisture: carrot and other vegetable cakes can get very wet due to the moisture in the vegetables added, an overly wet batter ...


Top 50 recent answers are included