Archive for the 'Baking Information' Category

Brownie baking tips from Duncan Hines

More good stuff from Duncan Hines!

On the company’s website you’ll find brownie baking tips such as these:

* Spread brownie batter evenly for uniform baking, thickness and texture.

* To prevent crumbling, cool brownies completely before you cut them into squares, unless the recipe states otherwise.

You’re invited to add helpful tips you’ve discovered about baking brownies.

Brownie terminology: how to describe brownies

Are you using the right terminology to describe your favourite brownies? With thanks to The Nibble (an online magazine), here are some descriptors used to paint a picture of these favourite bars:

  • A cake-style brownie has a texture similar to cake.
  • A fudge-style brownie has a very dense and moist texture, more like fudge! It will be more buttery and therefore richer than a cake-style brownie.
  • A moist brownie is like a moist piece of cake. A super moist brownie has enough butter in the recipe that it will feel “wet” with butter (i.e. the butter will rub off on your fingers when you hold the brownie). Usually a super moist brownie is a denser, fudge-style brownie.
  • What is the difference between sweet and rich? Sweet refers to how sugary the brownie is. Richness comes from the fat in the butter, and any cream in the the frosting.
  • Chocolatey refers to the intensity of the chocolate. Brownies made with a higher percentage of cocoa or chocolate ingredients have a more chocolatey flavour. Higher percentage refers to the percent of ingredients that are chocolate (e.g. 100 g or 3 ounces vs. 50 g or 1.5 ounces) in the recipe. It can also refer to the percentage of the cacao used (e.g. an 85% cacao dark chocolate versus a 60% semisweet chocolate). If you use a chocolate with a higher percentage of cacao, the brownies will taste more chocolatey.

Source: www.thenibble.com


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