A mixture of mill stone dust, deer hair and clotted cream works perfectly well thank you!!But it would be British toothpaste.
I have a few different ones but haven’t used Bavarian cream in a long time. No real reason. I just don’t think of it.
A little bit hotter today than yesterday. Not looking forward to it.
A little bit hotter today than yesterday. Not looking forward to it.
102 predicted here today
On a 5 star scale I rate that - 27 stars
Vapeing Coffee Coffee Cake
On a 5 star scale that rates a 36 stars
Drinking coffee
On a 5 star scale that rates .............normal
On a 5 star scale I rate that - 27 stars
Vapeing Coffee Coffee Cake
On a 5 star scale that rates a 36 stars
Drinking coffee
On a 5 star scale that rates .............normal
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Hey @ShowMeTwice - need advice.
okay, so my blackberry turnover that I used flv blackberry in @ 1% is taking over the mix in two ways.
one is that 1% is too much rich dark fruit and it's stomping on the more delicate pastry. So I'm going to mix next time @ 0.50% next time which should resolve that.
that said, this is a recipe I have no added sweetener in, but the use of blackberry is making the whole recipe taste like sweet on sweet (as opposed to how the recipe reacts with a MF green apple).. So I need to do something to tone that sweetness down, but I'm not sure what without going back to stomping out the pastry.
Is this simply not going to work with the pastry base I have as is? or is there something I can do to tone down all this sweet... ?
okay, so my blackberry turnover that I used flv blackberry in @ 1% is taking over the mix in two ways.
one is that 1% is too much rich dark fruit and it's stomping on the more delicate pastry. So I'm going to mix next time @ 0.50% next time which should resolve that.
that said, this is a recipe I have no added sweetener in, but the use of blackberry is making the whole recipe taste like sweet on sweet (as opposed to how the recipe reacts with a MF green apple).. So I need to do something to tone that sweetness down, but I'm not sure what without going back to stomping out the pastry.
Is this simply not going to work with the pastry base I have as is? or is there something I can do to tone down all this sweet... ?
You are correctFrom flavor notes I've read... using JF Yellow Cake at 1% in a mix is perfect. Going higher in Fran's Coffee Cake would likely exceed, or upset, the balance between flavors that Fran was/is aiming for.
Coffee CoffeeCake
WF Hazelnut & Cream 2%
FLV Pound Cake 1%
FW White Cake 3%
FA Cappuccino 1%
WF Chocolate Chunks 1%
As I read the recipe ^^^ FLV Pound Cake is being used as a background, or supporting, flavor to FW White Cake. FLV Pound Cake is not meant to be the main cake flavor. Going higher than 1% with JF Yellow Cake will only introduce more yellow cake flavor (not desired, or intended). @FranC is that fairly accurate??? Or am I totally full of flavor poop???
JF Yellow Cake suggested usage: As an accent 0.25%-0.75%; Background 0.75%-1.5%; Main 1.5%-3%. If you wanted this stand-alone, I’d suggest 3%+.
Many consider JF YK a 1:1, but superior to, FW Yellow Cake (fructose). JF YK has no fructose.
ETA: By all means, if creating ones "own" recipe then go higher if desired.
Pinto beans might work ..............
OR NOT
Pay no attention to Butch.........he did not get enough sleep last night..............
What about adding a little something sour at say .25 like sour apple or similar....
Right over to the expert
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