One of the most important functions of eggs is to provide structure and determine texture. We saw this with breads, cakes, cookies, and muffins, with brownies, and also with meringue. But there’s one more category of baked good that depends on eggs: custards and creams. Eggs set and thicken crème brûlée, quiche, cheesecake, pastry cream, and crème anglaise. In this post, we’ll first review how an egg cooks, then explore how different ingredients and techniques affect this process to create smooth custards and creams.
Now that we’ve discussed what eggs do in our baked goods, let’s see them in action! For this experiment, I baked two batches of brownies that were exactly the same, except one batch had less egg than the other.
In the last post, we covered eggs’ many roles in cakes, cookies, muffins, and breads. But eggs are even more versatile when we consider what they can do with air. Think about it: egg whites on their own are dense and chewy. But with air (and sugar), they become light, crisp, melt-in-your-mouth meringue cookies. Add a few more ingredients, and we can make macarons, pavlovas, cake frostings, soufflés, and sponge cakes. In this post, we’ll explore how meringue forms and how we adjust its texture for different bakes.
In the last post, we explored how eggs are made to support growing chicks. Now, we’ll see how those same eggs can contribute leavening, structure, and flavor in the kitchen. This post will focus on the functions of eggs in bakes such as cakes, muffins, breads, brownies, and cookies, but we will turn to meringues and custards in future posts.
With our foundation of proteins, carbohydrates, and lipids, we’re now ready to explore more chemically complex ingredients. First up? Let’s start with eggs.
Castella cake is a light, fluffy cake popular in East Asia, and there are two main methods to make it. Today, we’re taking a closer look at the Taiwanese version (古早味蛋糕, gǔzǎowèi dàngāo). A typical recipe starts with cake flour and cornstarch in hot oil, then adds milk, egg yolks, and an egg white meringue. In this post, we’ll focus on the ingredient that’s less common in cakes: the hot oil. We’ll bake two cakes, one with hot oil and one with oil at room temperature, and we’ll discuss the effects of the hot oil on the flour and cornstarch, the batter, and the final baked cake.
In the last post, we focused exclusively on flour and the role of its starch in baked goods. Today, we’ll explore how starch’s chemical properties make it useful in desserts such as buttercream, meringue, and custard. We’ll also consider how other ingredients affect starch in these recipes. Starch is a drier. As we discussed inContinue reading “Starch in the Kitchen: Stabilizers and Thickeners”
Saltine cracker toffee, or Christmas crack, is a popular holiday treat. It’s a layer of saltine crackers coated in toffee topped with chocolate and sometimes with nuts. I enjoyed the rich, buttery taste, but I’d double the layer of saltines and use dark chocolate in an effort to cut the sweetness of the toffee. Even so, I could only take so much. In this version, I added miso for a salty note that elevates the toffee and complements the chocolate. I can’t get enough of it! As always, I’ll share the recipe and then talk science.
In the past few posts, we focused on sugar’s roles in baked goods and its interactions with other ingredients. But sugar is also crucial to candies like caramel, fudge, and fondant, for which careful control of sugar crystallization is paramount for texture. In this post, we’ll explore the chemistry of crystal formation in the candy making process.
While the polarity of sugar and its attraction to water give it the many crucial properties we discussed in the last post, sugar also functions independently of water. Sugar provides volume, aeration, color, and flavor for our baked goods.