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Coconut: the Love/Hate Ingredient
DEBBIE QUESTION
FH_Name: Debbie
FH_Email: seitzdeb@yahoo.com
Feedback: I often see cookie or cake recipes that I'd like to try, but they contain varying amounts of coconut, which I detest. What is the maximum amount of coconut that I can omit, and still have the recipe come out right? Or is there something I can substitute?
ROSE REPLY
coconut is a very assertive flavor so there are those who adore it and those who detest it. if there are a lot of ingredients in say a cookie recipe and not a large amount of coconut it would surely make no difference if you left it out but if coconut seems to be the main or dominent ingredient the best thing is to chose another cookie or cake--there are so very many to chose from it shouldn't be a problem.
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it's kind of like making biscuits. when you place them in the pan with sides touching the sides are soft but when separated they develop a crisper crust around the edges. the brioche dough for the sticky buns is a very rich and fragile dough so the center buns probably suffer from not having crisp sides to support them. in the bread bible i suggested the alternative of making them in large texas size muffin cups or flexipans #1601 (see www.demarle.co)that way each is absolutely perfect! aren't they the BEST!!! i'm sure your skill as a "hairburner"is standing you in good stead with the art of pastry.
Reply to this Posted by: Rose Levy Beranbaum | December 27, 2005 1:33 PM #
Good morning Rose, and thanks so much for inspiring me to attend pastry arts school, after being a hairburner for 32 years. Can Yu tell me why when I make a pan of twelve sticky buns, the middle of the pann sinks after about ten minutes out of the oven. The internal temp is 185 degrees, and they all look even when removed from the oven and turned over. I can't figure out what's wrong. They taste delicious!!!
Reply to this Posted by: Gerard | December 27, 2005 9:37 AM #