A Dry Run
My curiosity got the best of me. Soy is supposedly better than processed white grains, and I've been interested to know how baked goods would taste like with Soy Flour. The only way to find out -- create one.The first batch of muffins I made I used blueberries. Lesson learned: Do not use frozen blueberries when baking (it all sank at the bottom of the muffin cups making the bottom half mushy). Despite that, it tasted OK, soy flour and all.
Today I decided to try the alternate flavor -- using poppy seeds and lemon juice (see picture). I discovered I don't have any lemon juice around but I had some frozen (again??!) kalamansi juice. Which worked fine although this could have been yummier with more lemony zest.
The recipe suggested: eat warm with butter, or cold with cream cheese. Now tell me, what won't taste good with butter or cream cheese?
Labels: Being a Chef
posted by Minnie at 9:31 PM
2 Comments:
Who's going to eat all that? Oh well. Looks yummy.
Anyway it's a basic rule in baking that one has to use ingredients at room temperature unless a specific one is asked. That at least I know. Mwahaha!
Had to learn the hard way.
Well, now I don't have to worry about breakfast food for the next two weeks (by then I'd be puking at the sight of anything with poppy seeds), hehehe. Wish there's a dog with me to help finish up.
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