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 …
Our recipe is Lemon Drop Cookies. The part that we’re adapting is we’re taking the baking soda out and increasing the baking powder from 1 teaspoon to a teaspoon and a half. Why do this? Simply because it’s easier to use one leavening agent than two. The baking soda is in the recipe to activate …
The two most defining characteristics of an angel food cake are its light fluffy texture and height. What would happen if there were no leavening agents like cream of tartar or baking soda added to angel food cake? Most of the leavening is dependent on the egg foam of the recipe, so can it maintain …
Macarons have a reputation for being difficult because of the delicate processes used to produce them. Here is a (not so brief) breakdown of why each ingredient and the process they are necessary for is so important! Dry Ingredients The ground almonds and powdered sugar add body to the macaron batter. The almonds provide flavor …
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 …