Wednesday, August 4, 2021
HomeNewsWhy Marble Dessert Recipes Are All Anger - News

Why Marble Dessert Recipes Are All Anger – News


We have The swirling moment. Tie-dye is back in revenge. Murano glass is once again a popular product. And marble desserts (if you do, edible tie-dye) are experiencing their own resurrection.

Marbling involves taking two or more contrasting doughs or dough and swirling them together. Sounds easy, but it’s hypnotic to see someone decorate a dessert with marble. Joanne Chang’s Instagram account, co-owner of Boston’s Flour Bakery and Cafe and Myers + Chang, has some particularly compelling examples. In one video, a bakery drags the tip of a chopstick through a zigzag stripe of cheesecake raspberry coulis to create a pattern that Chan calls “chevron” (otherwise called “feathering”). In another clip, the raspberry coulis swirl in freestyle into a pure white meringue. In the third case, a skewer that gently pulls on the round coulis of the cake dough turns them into hearts.

For beginners, Chan recommends a more structured swirl. “Random swirls may seem easy, but I think it’s easier to create a clean chevron pattern,” she said. “With a random pattern, the bakery needs to be a little confident about where to go. It’s like improvising on the piano. It’s easier to give someone the score.”

Marbling is a technique worth learning because it is the entire package (taste and aesthetics equal) and easy to implement. “Usually there are layers of cake and frosting, so the flavors are very clear and separated,” said Zoë François, author of the new cookbook “Zoë Bakers Cakes,” which includes marble vanilla chocolate pound cake. Half a dozen swirl recipes. “Marble cake is a great way to swirl and introduce flavors.” Marbling also eliminates the need for icing. Why hide that beautiful pattern?

In the Jewish Encyclopedia, the late food historian Gil Marks traces the roots of marble cake back to Germany in the 19th century. The spicy molasses-tinted dough and the light-colored dough are swirled together to create a two-tone expression of the sweet yeast cake gugelhupf. The same technique was later applied to sponge cake. During the Civil War, spicy marble cakes came to the United States with German immigrants, but only in the late 19th century chocolate became widely available to home cooks and began to replace molasses. I did. The combination sticks, and since then it has been in Canon, USA.

Why Marble Dessert Recipes Are All Anger

Source link Why Marble Dessert Recipes Are All Anger

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments