Breadman THE CORNER BAKERY Manual page 44

Dessert Ingredients
All-Purpose Flour: All-purpose flour is best for
general baking needs. It is a blend of wheat
which is lower in protein content than bread
flour, and it is perfect for desserts. Bread flour
is not recommended because it will result in a
tough cake.
Butter or Margarine: Real butter has a wonder-
fully rich flavor that margarine will never
match. Nevertheless, in all of these recipes,
margarine can be substituted for butter. Do not
use reduced fat or fat-free products.
Chocolate Chips and Almond Bark:
real chocolate chips is recommended because
the taste and texture is less wax-like. Do not
substitute one type of chocolate for another in
the dessert recipes and do not use reduced fat
or no-fat chocolate.
To melt chocolate chips or flavored almond
bark, a microwave works well. Start the
process with dry equipment, as water will
cause chocolate to stiffen. To melt in a
microwave oven, place in a microwave-safe
bowl. Using high power, set the microwave for
20 seconds at a time, stirring after each 20 sec-
ond interval until melted.
In the vanilla fudge recipe, other flavors of
almond bark such as butterscotch may be
substituted.
44.
Cream Cheese:
because it has a lower water content than low
fat or no-fat cream cheese. This, combined
with a higher fat content, produces a creamier
texture. Do not substitute Neufchâtel, cottage
cheese or ricotta cheese. To soften the cream
cheese, remove the foil and place on a
microwave-safe plate. Microwave on high 12 -
2 minutes, mixing with a fork every 30 seconds
until smooth, add to pan. Do not freeze cream
cheese - the texture becomes crumbly after
thawing, thus resulting in a grainy feel and
appearance.
Eggs: Eggs in the shell may be placed in warm
Using
water for 15 minutes to bring to room temper-
ature. Since Large eggs were used when creat-
ing all of these recipes, you must do so also to
achieve good results. Do not use the Egg
Replacer called for in the pie fillings/puddings
in any other dessert recipes. Do not substitute
eggs for Egg Replacer in the pie fillings or pud-
dings because real eggs will curdle in these
recipes. The only pie filling/pudding recipe
that calls for real eggs is the Lemon Pie Filling.
Because of the special steps involved in this
pie, the eggs do not curdle. Do not use liquid
egg substitute such as Egg Beaters
dessert recipe.
Egg Replacer: Egg Replacer is a powdered culi-
nary substitute for eggs found in the health
food section of most grocery or health food
Use regular cream cheese
in any
®
stores. It should be packed down when measur-
ing. In some cases this has been used instead of
eggs because eggs will curdle in a pie filling or
pudding during the cooking process. Egg
Replacer is not the same as a liquid egg substi-
tute - it does not contain any egg product (yolk
or white). If you are unable to purchase this
product locally, you may call Ener-G Foods, Inc.
at (800) 331-5222 for more information.
Leavening Agents: Baking powder and baking
soda are both leavening agents that help batter
rise, resulting in a lighter dessert. Some recipes
call for both.
Liquids: The water, milk or any other liquid
called for in these recipes must be at 80°F/27°C,
similar to baby bottle temperature. Use a
microwave to warm.
Nuts: Nuts are interchangeable in all recipes -
almonds, walnuts or pecans, you decide! You
may substitute in equal amounts in any dessert
recipe. Almonds are used frequently in the
dessert recipes listed here. Toasting them
brings out the flavor and crunch that people
like and is surprisingly easy to do. Place the
almonds evenly on a cookie sheet or baking
pan and bake for 8-10 minutes at 350°F/177°C,
stirring occasionally. For the microwave, place
the almonds evenly on a glass pie plate and
cook 5-7 minutes on high, stirring every
minute until crisp. When cooking almonds in
the microwave, they will not brown like those