– Shortening determines the softness of the cakes. – Icing sugar is finely ground sugar with an addition of corn starch – a thickening agent (that’s why cake frosting recipes call for icing sugar), and therefore cannot be substituted with caster or granulated sugar. Try to follow the instructions closely and cook the filling slowly at a low temperature to let the sugar and oil fully incorporated, the filling will be very smooth, soft and not greasy at all. If your filling turns out to be greasy, it is because of incorrect cooking method. – You can reduce the amount of oil and sugar in the filling. Keep an eye on the consistency of the dough and adjust the amount of liquid added. This is why the recipe does not call for a fixed amount of liquid. – Different glutinous rice flour has different water absorption level thus the amount of water can vary. – For explanations on cooked glutinous rice flour, check out this recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |