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Question: I would like to bake whole wheat pie crusts and
chocolate pie crusts. Do you have any formulas?
—H.J., Exton, Pa.
Answer: For chocolate pie dough, use your standard pie dough formula and replace 10 percent of the flour with cocoa powder. For whole wheat pie crust, try this formula.
Whole wheat pie crust |
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| Ingredients | Metric | Lbs. | Ozs. | Bakers % |
| Whole wheat flour | 4.08 kg | 9 | 100 | |
| Vegetable shortening | 2.04 kg | 4 | 8 | 50 |
| Water, ice cold | 910 ml | 2 | 22.3 | |
| Salt | 55 g | 2 | 1.35 | |
| Total appr. wt. | 7.085 kg | 15 | 10 | 173.65 |
| Method: Cream the shortening with half of the flour and the salt. Add the remaining flour, and mix until combined. Add the water, and mix to a smooth paste. This makes a mealy, very short crust that shrinks very little and bakes to a nice brown color. This crust also may be made in the conventional way by flaking the shortening, salt and flour, and then adding the water. Chill the dough for at least one hour before use. | ||||
Question: We like to make our own almond filling and
would appreciate a formula.
—C.H., East Lansing, Mich.
Answer: Almond filling, also known as frangipane, is used in numerous types of baked products. Use fresh almonds, not almond paste in this formula, and softened butter to produce a great filling.
Frangipane (almond filling) |
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| Ingredients | Metric | Lbs. | Ozs. | |
| Almonds, blanched, slivered | 1.135 kg | 2 | 8 | |
| Sugar, granulated | 990 g | 2 | 3 | |
| Salt | 5 g | 1 tsp. | ||
| Whole eggs (10) | 500 ml | 1 | ||
| Egg whites (10) | 300 ml | 10 | ||
| Almond extract | 15 ml | 1 Tbsp. | ||
| Vanilla extract | 15 ml | 1 Tbsp. | ||
| Butter, unsalted, room temperature | 850 g | 1 | 14 | |
| Total appr. wt. | 3.81 kg | 8 | 3 | |
| Method: In a food processor, grind the almonds finely. Continue blending, and add the sugar, then the whole eggs and egg whites. Finally, add the softened butter. The mixture will be thick, but pourable. | ||||
Question: What makes the best egg wash?
—J.M., Kenosha, Wis.
Answer: Here is a basic egg wash formula. However, the exact formulation depends on your desired out-come.
Egg wash |
||||
| Ingredients | Metric | Lbs. | Ozs. | |
| Whole eggs (5) | 200 ml | 8 | ||
| Milk | 50 ml | 2 | ||
| Salt | 2 g | pinch | ||
| Total appr. wt. | 252 g | 0 | 10 | |
| Egg Wash Effects Whole eggs + salt = shiny surface Whole eggs + milk = medium-shiny surface Whole eggs + water = less intense shine, golden surface Egg yolks + water = shiny golden surface Egg yolks + cream = shiny brown surface Egg whites = light-colored, crisp surface Egg whites + milk = transparent, shiny surface |
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Question: We are looking for a great sauce to accompany
our bread puddings.
—G.S., Southbury, Conn.
Answer: This sauce is my favorite topping for any bread pudding.
Kirsch sauce |
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| Ingredients | Metric | Lbs. | Ozs. |
| Chocolate, white | 3.4 kg | 7 | 8 |
| Heavy cream | 1.7 k | 3 | 12 |
| Kirschwasser (Cherry brandy, 40-45% volume alcohol) | 425 ml | 1 | |
| Total appr. wt. | 5.525 kg | 12 | 4 |
| Method: Scald the heavy cream in a saucepan over heat. Place the white chocolate pieces in a bowl. Pour scalded heavy cream over the chocolate, and whisk together. Add liquor, and mix well. Serve the sauce warm. | |||
KLAUS TENBERGEN is a
Bäckermeister (Germany), 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.
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