my teacher taught us how to do it by folding a piece of paper up, i don't quite remember it because it was so long ago, thought i can always remember how to do it when i have a recipe in front of me.
Pretty much, yeah. If I weren't so used to them, and if I didn't already have recipes written in them, I'd just say "to heck with it" and order metric stuff off the internet.
Would anyone be interested in a list of basic kitchen supplies? We could make a google doc and link it in the original post.
Does anyone have an idea how to convert basic dough recipes from sweet to savory? I may be experimenting with cakepops soon and some of the herbier ones i wouldn't want to overwhelm with sweetness
Milk, flour, butter etc. are pretty neutral, if you just put a pinch of salt in instead of whatever amount of sugar/honey/whatevs the recipe calls for, you should be good. That in reverse is how I made that delicious sweet bread -- leftover flour, egg yolk, milk, and a good amount of honey.
problem: my base recipe for cakepops calls for a shitton of sugar, idk how to substitute for that except i know i substitute vanilla sugar part with vanilla salt but idk what to do with the big portion of plain sugar so yeah :P
Ditch the sugar and ignore the amount. Taste with salt and spices afterwards. Maybe add some more flour to help the consistency.
i don't like just ditching a huge chunk of ingredients because i am working with a very specific portion size here hon
I wonder if you could sub in at least half flour? You'd probably need to add some liquid. I did a bit of Googling for savoury cake...maybe can help for ideas of proportions? http://homemakerchic.com/2012/09/07/savory-cupcakes-cake-pops-and-more/ http://www.mytaste.co.uk/s/savoury-cake-pops.html
well the first link doesn't have actual recipes as far as I can tell it's more an inspiration board? and the second one is a search result with precisely zero actual hits for savoury cakepops lol I'm gonna probably have to experiment on my own, but thanks for trying to help! I think my first theoretical recipe alteration had some flour substituted for the sugar so at least I know i'm not the only one thinking this might work :)
would trying a muffin recipe or quick bread recipe work? there are plain recipes you can find online and they rise about the same as cake and have same-ish texture.
if there ARE differences in the batter, maybe do some trial and error depending on the consistency of the batter and work off of what people have done with using plain old cake mixes?
well yes but most smaller portion recipes are just scaled down versions...? sorry I'm not googling this much more than i need to, i am a bit low on mental spoons
@IvyLB, it occurs to me that we could give you better advice if we could see the recipe you're working off of.
it seems some folks have had some success with just reducing the amount of liquid ingredients. darn, now i wish i had one of the makers so i could fiddle around with it! i wish you luck :)
It's in german :P but I can try to translate so according to this you need 30g butter 75g flour one table spoon yoghurt 50g sugar 1 package vanilla sugar 1 pinch of salt a quarter teaspoon of baking powder 1 egg preheat oven to 180C, melt butter in pot egg, yoghurt, sugarm vanilla sugar and salt get whisked until the mixture turns foamy and white, then you add flour and baking poweder to the foam. last you add the melted butter and carefully mix put in your special silicon cakepop mold and bake for 20 minutes afterwards comes the rather irrelevant part of decorating so i'm leaving that off :P sooo yeah I am looking at 2 parts sugar, 3 parts flour here. I wonder if it's enough if i just take it down to 1 part / 4 parts? but it seems like an awful lot of sugar.
Yeah, that's going to make it sweet no matter what. Hm, hm. I don't have the time/wherewithall to do it now but I think I could probably come up with some ideas tomorrow if you're still in need of them.
