The main chemical interaction happening in this scones recipe is the chemical leavening caused by the baking powder and baking soda. This interaction is what causes the dough to rise, creating the scones’ airy texture. Baking soda, also known as sodium bicarbonate, is a pure compound, and it cannot react unless there is an acid …
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 …
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 …
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 …
In the recipe handed down through my family, the oil used to create the roux was the drippings from the bacon that would eventually be added into the pot of Gumbo. This important distinction added a more enhanced flavor to the dish, as many of the fatty acids in the bacon break down during cooking …
The simplest modification to be made with this recipe is altering the degree of Maillard Browning in the end product. The Maillard Reaction occurs when the amino acids in proteins and some sugars combine and break down, producing a distinct taste along with a golden brown color. The reaction itself is fairly complex, but ways …