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Carmen McLevin ha publicado una actualización
Level:
Scoolinar
For the vegan pastry course, a couple questions,
What % is the wheat flour?
What is the natural emulsifier? Inulin?
in the recipe the plant based meringue has an * but there is no explanation, what is that for?
Where is his EVOO butter recipe? I know I saw it but now I’ve lost it 🙁
thank you so much for your continued help!
Sol Damiani yCary B2 Comentarios-
Level:
Scoolinary Team
Hi Carmen
1.The flour the chef uses contains between 7% and 8% protein.
2.Yes, inulin can be used as a natural emulsifier in lactose-free recipes. Besides its emulsifying properties, inulin also acts as dietary fiber and can improve the texture of products.
The proportion of inulin to use will depend on the specific recipe and the other ingredients involved, but as a general rule, it is usually used in amounts ranging from 2% to 5% of the total weight of the mixture. For example, if you are preparing a recipe with 1 kg of total mixture, you could use between 20 g and 50 g of inulin.
It’s important to experiment with the proportions to find the right balance that provides the desired texture and stability in your recipe.
3.The * in the meringue recipe refers to its use in the preparation of 74% chocolate mousse.
4.The recipe for EVOO butter is on page 6 of the recipe book:
EVOO Butter Ingredients
– Olive oil (30%)
– Neutral coconut oil (70%)
Directions:
1. Mix the two oils together.
2. Pass through the mixer and leave to stand for 7-8 minutes.
3. Mix again and leave to rest.
We hope this information is helpful.
Greetings.
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Level:
Scoolinary Team
Hi Carmen. How are you? I hope Sussan’s answer helped you.
In the future, I invite you to share all your questions in our “Q&A” (Forum) section:
https://www.scoolinary.com/forums/forum/askaquestion
Here, in our Feed, you are welcome to share all your dish photos.
Have a great day! 😉1
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