Posts by hieperdepiep

For my European ears a German chocolate cake would be a "schwarzwalderkirschtorte"- cake. A chocolate cake with bittersweet chocolate trempered with kirsch and filled with cherryfilling and whipped cream.

Quote:Originally Posted by scp1127Hi again hieperdepiep,I just posted about your upside down cake question. I just guessed from your tone that you really care about your cakes. Now I can tell that I was right. You do work hard to make...

Thanks for your answers. I care for my little pockets as well You got me curious about the real heating nails. Haven't seen them here in the Netherlands..

Quote:Originally Posted by scp1127Pressing down the top of a warm cake smashes the crumb, the texture of the cake that many of us work hard to achieve. You just gave me some new insight. I sometimes have a dome and I always , after 2...

It depends on the cake-recipe if the batter rises high enough and keeps stable. A white cake is better baked in several pans. I also use a 'biscuit'-recipe, French for a airy batter witch has no butter (so needs trempation, and lots of...

When you do want a BC as your base, mixing melted (and cooled a little) chocolate, (white or pure) also firms up the BC a bit. The more chocolate and the less butter makes it firmer. You can choose half BC- half ganache. Ending up with...

I have this recipe: 450 gram chocolate 125 ml glucose2 tsp ice cold water. Do not put more water in, or you wouldn't be able to get an emulsion) Melt the chocolate. Warm the glucose a little, by putting it in a bath of hot water. Pour...

I don't find the Italian buttercream very difficult, but no... it is not a forgiving recipee. You must follow the instructions on temperatures quite precize. The fun part is actually putting the hot sugar with the eggwhites, to me. It...

I think I will go further witm my 10% flour en still substitute 1 T per cup for ultimate protein-content.I heard bleaching makes the flour taking up more water .. or something like that. And gives less protein (as in Jasonkrafts link)...

Quote:Originally Posted by jason_kraftCake flour is typically 8-10% protein.Here is a link with more info:http://whatscookingamerica.net/Bread/FlourTypes.htmThanks for the link.So I think I will try the 10% flour first for the white...