By Mani Niall
ISBN-10: 0786726571
ISBN-13: 9780786726578
Over the past five-plus years, meals brands and grocery outlets have helped to make once-obscure sugars and sugar substitutes like muscovado, turbinado, golden syrup, and agave nectar extra available to U.S. shoppers than ever prior to. Now candy! introduces domestic chefs and bakers to dozens of conventional and state of the art sugars and sweeteners that still contain jaggery, panela, molasses, cane syrup, and so forth. Drawing upon his years of private adventure cooking and baking with those sweeteners, Mani Niall exhibits domestic chefs the way to take complete good thing about a number of the tastes and textures they supply with greater than a hundred recipes for cookies and bars, cupcakes and tarts, quickbreads, custards, pies and cakes, sweet, and lots of different treats that exhibit every one sweetener-s such a lot exact features.
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Additional info for Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener
Sample text
However, there is a way to avoid cold hotcakes. As they come off the grill, slip the hot pancakes between the folds of a clean kitchen towel on a baking sheet, then keep warm in a very low (200°F) oven. The cloth insulates the pancakes to maintain their warmth and also absorbs the steam that could make them soggy. Just be sure that the towel is free of perfumes from detergents or fabric softeners, as those aromas can be easily transferred to the pancakes. qxd:1600940040 text 7/30/08 1:52 PM Page 44 Pumpkin Waffles with Muscovado Syrup Makes six 6 1 ⁄ 2-inch waffles THE PUMPKIN in this recipe is a good example of how I like to use healthful ingredients whenever I can to pump up the nutritional value of sweets.
Baking Soda and Baking Powder These two leavenings are not interchangeable, even if they both have the word baking in their names. When a batter is mixed and heated, many chemical reactions take place, but how one or the other of these two leavening agents react with other ingredients is crucial to the success of a baked good. Mix an alkali and an acid, moisten them, and you will get carbon dioxide, a gas that helps make baked goods rise. Baking soda (bicarbonate of soda) is alkali. When it is combined with an acidic ingredient such as molasses, sour milk, honey, yogurt, buttermilk, brown sugar, or lemon juice, the reaction will produce carbon dioxide.
Recently, I made an old recipe that called for cake flour instead of unbleached flour. Cake flour is famous for its ability to absorb liquids and for this reason is used in commercial baking, as you can use less flour in proportion to the liquid ingredients, and often save money that way. When I swapped unbleached flour for the cake flour in the recipe, the liquid-to-dry ingredients ratio was thrown off, and my batter was too heavy and baked into a doorstop of a cake. When I made it again with my “homemade” cake flour, things went better.
Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener by Mani Niall
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