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Question: Would you share a formula for a sweet potato custard pie?
C.M., Murfreesboro, Tenn.
Answer: Here is a great formula.
Sweet potato custard pie | ||||
| Ingredients | Metric | Lbs. | Ozs. | |
| Sweet potatoes, peeled | 3.175 kg | 7 | ||
| Butter | 450 g | 1 | ||
| Granulated sugar | 1.59 kg | 3 | 8 | |
| Ground cinnamon | 20 g | 4 tsp | ||
| Salt | 20 g | 4 tsp | ||
| Whole eggs (16) | 740 ml | 1 | 10 | |
| Whole milk | 2.72 L | 6 | ||
| Total appr. wt. | 8.715 kg | 19 | 3 | |
| Method: Boil the sweet potatoes until fork-tender. Put the potatoes, while still warm, through a ricer or puree sieve. Add the butter, and mix well. Combine the sugar, cinnamon and salt, then add to the potatoes. Combine the milk and eggs, and add. Deposit into unbaked pie shells. Bake at 375°F (190°C) for 10 minutes, decrease heat to 300°F (150°C), and bake 45 minutes longer, or until the custard is firm | ||||
Question: I'm looking for a formula for a transparent donut glaze.
D.R., Commerce, Calif.
Answer: Try this formula.
Donut glaze | |||
| Ingredients | Metric | Lbs. | Ozs. |
| Confectioners' sugar | 4.536 kg | 10 | |
| Corn syrup | 225 g | 8 | |
| Gelatin | 42 g | 1.5 | |
| Salt | 14 g | 0.5 | |
| Vanilla | 14 g | 0.5 | |
| Total appr. wt. | 4.831 kg | 10 | 10.5 |
| Method: Heat the corn syrup, salt and gelatin with 1 pint (1 lb.) of water until the gelatin is thoroughly hydrated and the mixture becomes warm. Add this to the confectioners' sugar with enough hot water to make a thin icing. The amount of water depends on the desired consistency. Add the vanilla, and stir to incorporate. Use as desired. | |||
Question: We boil our bagels in plain water. Would you recommend the addition of sugar to the boiling liquid?
Larry, via e-mail
Answer: I use a combination of water, granulated sugar and malt syrup to boil bagels. The formula I use is based on water as 100%, granulated sugar as 2% and malt syrup as 1%. A sample amount is 10 liters of water, 200 g of sugar and 100 g of malt syrup. Remember to allow the bagels to recover at room temperature for 15 minutes before boiling.
Question: Why is steam not applied to cakes?
P.H., New Berlin, Wis.
Answer: Steam has no direct effect on cakes, nor a positive influence on the cake weight. However, steam will effect baking times and temperatures of cake batter.
Question: We are having problems with many of the meringue cookies we produce. They soften after a short period of time. What can we do?
C.L., Oak Brook, Ill.
Answer: To ensure that the meringues are completely dried out, bake the meringue cookies for about three hours at 240°F (116°C). Leave the oven damper open to ensure a dry atmosphere. Cool the meringues completely before packing them in sealed containers or moisture-impermeable bags.
Question: How can I identify good chocolate?
A.L., Spokane, Wash.
Answer: There is a large difference between ordinary and really great chocolate. Good chocolate is a skillful blend of different types of cocoa beans from different continents, like the Tropics, Indonesia or Africa. The more cocoa in the chocolate, the less sugar it contains, and the better the flavor. Average chocolate contains about 35% cocoa, and a good dark chocolate has at least 43% cocoa. Chocolate with 55% cocoa is really good and above 60% is a real triumph. Dark or bitter chocolate has a dark warm color and milk chocolate is a light ochre. To taste good chocolate, eat it slowly to appreciate its flavor as it gently fades, and let the chocolate linger deliciously on your tongue.
KLAUS TENBERGEN is a Bäckermeister (Ger-many), Certified Master Baker (USA), Master Baker (South Africa) and Chef Instructor at Kendall College-"The School of Culinary Arts" in Chicago. For more information about Kendall College, call toll free 877/588-8860. You can contact Chef Klaus Tenbergen via e-mail at: btenbergen@wi.rr.com.
DO YOU HAVE A QUESTION about formulation, make-up procedure, equipment application or other technical point? E-MAIL your question to modernbakingedit@penton.com or FAX it to 847/296-1968.
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