Looking for old fashion chocolate frosting that hardens
2011年9月11日 · 3 eggs divided. three fourths cup butter. one tsp. vanilla. a. in bowl, cream butter and add vanilla and 1 egg with one third of chocolate. Beat until well blended. b. alternatively beat in remaining eggs and chocolate until frosting is smooth and changes color to a light coffee with milk mocha color.
Looking for old fashion chocolate frosting that hardens
2013年8月31日 · 1/3 cup butter or margarine softened. 1 tsp vanilla. Combine everything but the water and butter with a fork. Add the softened butter or margarine, using the fork break it up so it will melt easier. Slowly add boiling water. The water must be boiling. The consistency of the frosting should be smooth and pourable.
Grandmother's Cake Icing - Chef Forum
2011年3月9日 · 6 tablespoons light corn syrup. six egg whites beaten stiff but not dry. 1/3rd cup of confectioners' sugar. Combine sugar, water, and corn syrup and cook till soft ball stage 238° on the candy thermometer. Pour a slow stream into stiff egg whites while slowly beating, beat thoroughly until the icing is like cream.
Old pastry called "Chop Suey" - Chef Forum
2018年10月23日 · 3 posts · Joined 2017. #10 · Jun 19, 2017. I definitely remember making something called chop suey when I was in baking school: Yeast 75 g. water 825 g. make a yeast slurry in a mixing bowl. sift flour and place on top of yeast slurry. bread flour 1500g. place the folllowing ingreds on top of the flour. eggs (2) 90g.
CLASSIC FUDGE BROWNIE FORMULA - Chef Forum
2011年7月18日 · 1. Preheat oven to 180 degrees C (350 degrees F). Line one half-size sheet pan (46-cm x 33-cm x 2.5-cm / 18-in x 13-in x 1-in) with non-stick baking paper. Allow the paper to extend 2.5-cm (1-in) on each short side of the sheet pan. This will make removing the slab of brownies after cooling easier. 2.
oatmeal raisin cookie and cookie dough recipe | Chef Forum
2011年3月31日 · You can try varying the texture with a cake flour or bit of whole wheat but the extra egg does the most. Most "master" recipes call for old fashioned, not quick oats. The quick oats are broken and leack the texture of old fashioned, in my opinion. Good recipes are on the backs of chocolate chips, cocoa powder, oatmeal, and flour.
Buttercream | Chef Forum
2018年10月29日 · Hey guys, I’m having trouble with my buttercream. I have a pastry case that is refrigerated and mainly cakes, cupcakes and cake slices. The buttercream seems to be getting too hard and I am getting customer complaints. It is a great icing. Should I cut it with a shortening to make it softer and prevent it from freezing?
Fending off chocolate worms | Chef Forum - cheftalk.com
2010年6月17日 · Certanily clean the cabinet well to eliminate that as a source of infection. I find it most often occurs in a chocolate with extras, usually nuts. so use those types of chocolate quickly. You might bag the chocolate individually so it doesn't spread from one to the other. Take the plan, spin it sideways. Reply Like.
Royal Icing | Chef Forum - cheftalk.com
2007年1月8日 · Hello All: This is my first post on cheftalk. I have a lump problem with royal icing. I teach kids to decorate cookies and also use squeeze bottles with a #2 tip. I use meringue powder and the recipe posted on the can. I sift my powdered sugar. I get little tiny lumps in …
the quintessential (sp?) brownie - Chef Forum
2001年7月26日 · Chocolate Carmel Oat Brownies: 1 1/2 c. old fashioned oats 1 1/2 c. ap flour 1 1/2 c. Dark brown sugar 1/2 tsp. soda 1/4 tsp. salt 12 tbsp. butter 350 in a 9x13" foil lined and butter pan. In processor pulse all dry ingred. , cut in butter to peas size. Hold back 2 c. crumbs (for topping) press the rest in pan. Sprinkle bottom with: 12 0z. semi ...