Most of you know how I feel about pastry/baking...do not like to do it!!!! But, I do understand bakers and pastry chefs are a necessary evil in the world and I do need to come whining to them every once in a while to prostrate myself on their altar of knowledge..... (please, I'm kidding....kind of....)
OK, all you bakers out there - I finally have my zucchini loaf exactly as I want it taste-wise, but...after a few hours, it is really dry. I need to moisten it up a tad, but I'm not sure what to add or increase to achieve this without affecting the flavor...too much. Here's the recipe -
Sift together;
2 1/2 cups flour
2/3 cups cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cayenne
1/2 T. Espresso coffee powder
In a separate bowl:
2 cups sugar
3/4 cup butter
4 eggs
Add to the sugar mixture:
2/3 cup grated zucchini
1/2 cup milk
1 cup nuts
1 tsp. vanilla
Add to dry ingredients.
I baked at 350 until probe was barely clean when inserted into center.
----
note one - I was out of a.p. flour so used bread flour, would that make such a difference?
note/question two - would decreasing the flour to 2 cups take care of the problem?
note/question three - adding another egg????
note/question four - should it be baked until probe still shows a little moisture on it?
thanks for any help anyone can give me.
OK, all you bakers out there - I finally have my zucchini loaf exactly as I want it taste-wise, but...after a few hours, it is really dry. I need to moisten it up a tad, but I'm not sure what to add or increase to achieve this without affecting the flavor...too much. Here's the recipe -
Sift together;
2 1/2 cups flour
2/3 cups cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cayenne
1/2 T. Espresso coffee powder
In a separate bowl:
2 cups sugar
3/4 cup butter
4 eggs
Add to the sugar mixture:
2/3 cup grated zucchini
1/2 cup milk
1 cup nuts
1 tsp. vanilla
Add to dry ingredients.
I baked at 350 until probe was barely clean when inserted into center.
----
note one - I was out of a.p. flour so used bread flour, would that make such a difference?
note/question two - would decreasing the flour to 2 cups take care of the problem?
note/question three - adding another egg????
note/question four - should it be baked until probe still shows a little moisture on it?
thanks for any help anyone can give me.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com