joethefoodie Posted December 9, 2020 Share Posted December 9, 2020 Could there be something in the commercial product that you don't use at home? Quote Link to post Share on other sites
Orik Posted December 9, 2020 Share Posted December 9, 2020 I'm sure they use some invert sugar, but the rest is just a question of time and temperature while mixing. I'm guessing that pouring the nougat into a square frame with the rice paper or starch wafer on the bottom will help with the crumpling. Quote Link to post Share on other sites
joethefoodie Posted December 9, 2020 Share Posted December 9, 2020 6 minutes ago, Orik said: I'm sure they use some invert sugar, but the rest is just a question of time and temperature while mixing. I'm guessing that pouring the nougat into a square frame with the rice paper or starch wafer on the bottom will help with the crumpling. Yes, indeed...as well as some starches...here's one ingredient list... Almonds 40%, Sugar, Glucose Syrup, Honey, Glucose-Fructose Syrup, Wafers (Potato Starch, Water, Olive Oil), Egg White Powder, Natural Lemon Flavoring, Maize Starch. Quote Link to post Share on other sites
Stone Posted December 10, 2020 Author Share Posted December 10, 2020 That's pretty much what I use: Sugar, Honey, Corn Syrup (maybe theirs has more fructose), Egg Whites. I'm guessing they use the corn starch with the rice paper to prevent sticking. I'm going to try a higher heat next time. I might need to upgrade to the 7 qt mixer. My 6 qt strains quite a bit. Or maybe I'll get me an Ankarsrum. Quote Link to post Share on other sites
joethefoodie Posted December 10, 2020 Share Posted December 10, 2020 1 hour ago, Stone said: Or maybe I'll get me an Ankarsrum. This is probably a better move than another new kitchen aid. Although do more research on smaller batches in the Ank, which is evidently great for bread, not as much so for cookies. Quote Link to post Share on other sites
Behemoth Posted December 10, 2020 Share Posted December 10, 2020 I've had my Ankersrum since March, when we went into lockdown. I love it. Absolutely unbeatable for bread, including bagel dough which is usually really brutal for other machines. I did a few cookie doughs with it too this month and it worked really well for me. The mixed reviews sounded like they were using super cold butter. 1 Quote Link to post Share on other sites
joethefoodie Posted December 11, 2020 Share Posted December 11, 2020 13 hours ago, Behemoth said: I've had my Ankersrum since March, when we went into lockdown. I love it. Absolutely unbeatable for bread, including bagel dough which is usually really brutal for other machines. I did a few cookie doughs with it too this month and it worked really well for me. The mixed reviews sounded like they were using super cold butter. Awesome! The cold butter may have been it; how does it work with small batch sizes? Quote Link to post Share on other sites
Behemoth Posted December 11, 2020 Share Posted December 11, 2020 You know what? I need to make a little bit of royal icing today, will report. Cookie game 2020 (so far...) clockwise from top: - Spitzbuben, basically shortbread sandwich filled with (covid self-homesteaded) apricot jam, - Danish "braune Kuchen" -- an old recipe from my SIL, made with funky leaveners like hartshorn and potash. - chocolate/coffee/black pepper drops - spicy gingerbread cookies - Vanillekipferl -- almond crescents with vanilla sugar : 1 Quote Link to post Share on other sites
joethefoodie Posted December 11, 2020 Share Posted December 11, 2020 12 minutes ago, Behemoth said: Cookie game 2020 (so far...) clockwise from top: Looking damn good! Quote Link to post Share on other sites
bloviatrix Posted December 11, 2020 Share Posted December 11, 2020 @Behemoth- would you share the recipe for the chocolate/coffee/black pepper drops? I think they would go over well in my house. Quote Link to post Share on other sites
Behemoth Posted December 11, 2020 Share Posted December 11, 2020 Sure, it's from a German magazine from a few years ago, clearly a keeper. 🙂 200g flour 100g cocoa powder 1/4 tsp salt 1/4 tsp ground black pepper 1 heaping tbsp. instant coffee powder (I used espresso powder) 180g butter, softened 200g sugar 1 egg --- More black pepper About 200g dark chocolate couverture (I just used whatever 70% I had on hand) --- Mix cocoa, salt, pepper and coffee powder in a bowl. In another cream butter and sugar, add egg, and then dry ingredients. mix until smooth. Form dough into flat packet & wrap with plastic, keep in fridge for at least 1 hour. Preheat oven to 180°C. (355-ish° F) Cover 2 sheet pans with parchment. From the dough scoop out 1 tsp (I actually used a knife and made them on the small side), roll into a ball and place on the cookie sheets. Bake approx. 8 minutes. While still warm grind black paper over. Melt the chocolate (I melted, let cool slightly, and reheated gently to temper.) Dip the cooled cookies halfway into the chocolate. Let dry on parchment until chocolate is firm. Store airtight. 1 Quote Link to post Share on other sites
bloviatrix Posted December 11, 2020 Share Posted December 11, 2020 Thanks. That seems very simple. Quote Link to post Share on other sites
Behemoth Posted December 11, 2020 Share Posted December 11, 2020 1 hour ago, bloviatrix said: Thanks. That seems very simple. I am the queen of low effort high impact. 1 Quote Link to post Share on other sites
Behemoth Posted December 12, 2020 Share Posted December 12, 2020 22 hours ago, Behemoth said: You know what? I need to make a little bit of royal icing today, will report. So I can officially report that it works fine. I did icing with the equivalent of one egg white and slightly more than a cup of powdered sugar. The beaters missed a little bit of the sugar on the inside shoulder of the center of the bowl so I had to tap it a little, but otherwise worked fine. I didn't sift the sugar. That said, I would normally just break out the hand beaters and a small bowl for this as it takes up less space in the dishwasher afterwards. Although the sugar would fly around a bit, which would also be slightly annoying, so... 1 Quote Link to post Share on other sites
Behemoth Posted December 13, 2020 Share Posted December 13, 2020 Oh, and this is where the royal icing went: 2 Quote Link to post Share on other sites
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