Swirly bakes this weekend
I enjoy same day bakes but I think impatience got me on this chocolate+espresso + butter toasted oats swirl loaf (adapted recipe from bake-street.com) Guess I was just eager to see how the swirls turn out. ;) Still the entire process was rewarding, especially the smells from baking this (the extra espresso powder, butter toasted oats, yum)
The next swirly bake was a mix with discard, mashed potatoes, some strawberries.. This morning, I decided to find out the water content of the strawberries I have despite websites telling me they might be 85, 90, 92%.. I figured I’m gonna just use the purée instead of water for my dough. Two samples, 3 hours at 95°C later I got my readings and it’s 91.3%. So, I made the recipe: a potato+sd discard dough and a strawberry one. This is what came out of my little experiment. I figured my 5g lemon juice may not be enough to keep the brightness of the red or maybe the purée should’ve been reduced to 1/3 to concentrate the color OR I’ll just make strawberry powder instead.
That said, I must redo these two bakes.
Anyone here with experience keeping strawberry bright red enough in a bake before?