Hello there! I’m Zavella Sanders a Junior at Dickinson College. Currently I study International business management and plan to minor in both Chinese and Economics. I don’t really have a particular favorite for food but I have a love for hot sauce and anything with some spice. I enjoy reading for fun and listening to …
This post is by Isaiah Bañuelos and Caleb Chastain Checkout out Blossom Recipe Page to learn about other factors with croissants. Despite the tried-and-true popularity of the Croissant, some might wish to make alterations to the recipe. If you don’t have any brown sugar on hand, is substituting white sugar acceptable? To make a “healthier” …
This post is by Isaiah Bañuelos and Caleb Chastain Checkout out Blossom Recipe Page to learn about other factors with croissants. Bloom the Yeast: In the process of blooming the yeast, the directions call the baker to use a bowl. For this step, you would want to use a metal bowl as it is a …
This post is by Isaiah Bañuelos and Caleb Chastain Checkout out Blossom Recipe Page to learn about other factors with croissants. When we look up certain recipes on the internet, at times we blindly follow whatever comes up with the first link on google. However, it is important to understand why each ingredient is used …
This post is by Isaiah Bañuelos and Caleb Chastain Checkout out Blossom Recipe Page to learn about other factors with croissants. Croissants, what many might know as the tasty bread we will eat as breakfast, that we can make into a sandwich for lunch, or even have as a dessert after dinner. Croissants are a …
All dairy in the original recipe was completely omitted from the recipe. The butter in the crust was replaced by crisco vegetable shortening and the buttermilk in the chocolate cupcakes was cut as well, as was the baking soda. This is due to the combined leavening properties of the buttermilk and baking soda, which was …
Science Behind the Merengue Cookie! Bellow I have explained the sciences behind each key ingredient in this merengue cookie recipe and how they aid in the process of being made. The main ingredients in merengue cookies are egg whites and sugar which when mixed become merengue that of which can be used in a number of recipes like …
We made Bechamel because it is a roux that does not brown like the two others we previously made. In order to make the Bechamel, we combined butter and flour together which looked like a typical roux. We then added a small amount of hot milk and the mixture instantly congealed. It almost had a …
Coconut flakes: The original recipe suggests using sweetened coconut flakes, which are typically more moist and, obviously, sweeter than regular unsweetened dried coconut. This does not necessarily change the outcome of the product much other than adding a bit more sweetness to the cookie. Sweetened condensed milk: The recipe also requires sweetened condensed milk, an …
Science Behind the Crust The crust contains graham cracker crumbs, sugar, and melted butter. The graham cracker crumbs contain graham flour, which contains whole wheat. This means gluten is very present in graham cracker crumbs, allowing for more structure in the crust. The sugar sweetens the mixture, as well as slightly limits gluten formation, though …