Sunday, February 22, 2009

Baking Questions and Comments

If you have any baking questions, or comments, this will be the place for you to ask them. You'll be able to check back often by looking in the categories under "baking questions". I look forward to hearing from you.

5 comments:

Anonymous said...

What can I use instead of Kosher for Passover margarine for baking Mandlebread. I tried oil, oil that has been frozen for 3 hours and oil that has been frozen overnight. All 3 don't have the correct consistantcy. My mandlebread is very hard and cracking. Any advice?

Penny Wantuck Eisenberg said...

I don't make Mandelbrot for Passover but for regular mandelbrot it's traditional to use oil - it doesn't need to be solid for mandelbrot. If it's cracked and dry, my guess is that you aren't using enough oil. Typically you would use about 1/2 to 3/4 cup to 2 cups flour. If you like to email the recipe, I'll take a look at it. Click the contact me button in the left column. Happy Pesach to you.

Anonymous said...

Hi, I have a plain (only vanilla extract added) swiss roll recipe which i want to convert to a chocolate swiss roll instead.

Can i substitute cocoa powder for flour 1 to 1?

Penny Eisenberg said...

You can probably substitute cocoa for flour - it depends on how much you substitute. 1/4 to 1/3 cup should be fine. My recipe for cocoa cake roll calls for 1/4 cup Dutch-process cocoa and 1/3 cup plus 2 tablespoons (44 grams) sifted cake flour.

Anonymous said...

On your original passover deserts book, what is the cake on the cover that has the white icing? Also, on the back cover, is it the cocoa cake role and what filling did you use? Thank you