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.
We’ve seen that fats add tenderness to many of our baked goods, both by preventing tough structural molecules from forming and by contributing to leavening. But in bakes like pie crust, biscuits, croissants, scallion pancakes, and baklava, fat has another function: flakiness. In this post, we’re exploring how fats add flake to gain a better understanding of how to work with them.
In the last few posts, we discussed starch’s different roles in baked goods and other desserts. But some starches are better than others for certain applications. Cornstarch, for example, is useful for gelling custard pie fillings, but if we refrigerate a cornstarch fruit filling, it gets cloudy. Tapioca starch, on the other hand, won’t gel into a solid you can slice, but it remains clear once refrigerated. In this post, we’ll explore the molecular differences between different starches and their consequent effects in our desserts.
In the last post, we discussed how sugar preserves the structure of cooked fruit. This comes in handy for fruit pie fillings, which often become a mushy and wet (but nevertheless delicious) mess. In this recipe, apples are tossed with sugar and drained. The drained liquid is cooked into a thick syrup that’s added back to the apples and baked. The apples maintain some crunch, not much water leaks into the pie, and the syrup adds an extra punch of flavor. Let’s take a look at the recipe and then discuss the science!