Instead of having to test different recipes, is it possible to analyze the ingredient ratios to determine the best recipe ? Using Sachertorte recipes on the internet, I see most recipes divide the sugar (approx 200 g) between granular and confectioner, but I see some recipes that are using only granular. Also, I see some recipes that use 6 eggs and some use 8 eggs. I see most use about a cup of flour but some use 1/2 cup of flour. Regarding a donut recipe, for a certain amount of flour, I see many recipes use 1 stick of butter and 1 or 2 eggs, but one recipe (I'm currently in the process of trying it out) from the authors of Maximum flavor, for the same amount of flour, are using 4 sticks of butter and 4 eggs.
Can You Tell Which Recipe is Best by Just Looking at Ingredient Ratios ?
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Go with the original sacher recipe that is still made today.
Its granulated sugar only.
Powdered sugar is in the whipped cream but thats served on the side.
The recipe I have came from an English pastry chef who worked at the hotel.
Theres no such thing as secret recipe anything.
Its a cake you make once and never waste your time again, every other cake I make is better....far better.
To sell books they try to be different, better, clever. its not always possible.
In the end you may need to try a recipe, I made 3 batches of spritz cookie last night before finding the most suitable one. I am making valentine heart cookies and they have to able to be shipped UPS without breaking.
Its granulated sugar only.
Powdered sugar is in the whipped cream but thats served on the side.
The recipe I have came from an English pastry chef who worked at the hotel.
Theres no such thing as secret recipe anything.
Its a cake you make once and never waste your time again, every other cake I make is better....far better.
To sell books they try to be different, better, clever. its not always possible.
In the end you may need to try a recipe, I made 3 batches of spritz cookie last night before finding the most suitable one. I am making valentine heart cookies and they have to able to be shipped UPS without breaking.
The simple answer is yes, but with caveats. It helps to have a ton of experience, and know the end result you're seeking. In the end, we are able to analyze the science of it all, and learn how the science affects the finished product. But the bottom line is, any recipe has to be tested.
For certain recipes that I view as extremely important, I create an Excel sheet, comparing the ingredients among six recipes, usually sourced from professional chefs. The differences are not only interesting to ponder, they are often staggering. Then comes the trial and error. You always have to do the work to reach a satisfying conclusion.
On a side note, I was once gifted with Sachertortes from a famous bakery in Vienna. I was shocked by how much I hated this cake. That unfortunate eating experience stayed with me my entire life. I do not like a dry cake, and these days, I won't touch a cake recipe that does not have buttermilk among its ingredients. You live and learn.
Sugar is usually the poison culprit for me. American dessert recipes seem to have an overabundance of sugar for my tastes. I can no longer handle "too sweet." That is why I rely mostly on the European baking artists, and compare those recipes before creating my own.
Sweet was never the problem with the famous Sachertorte. The famous ones I had were probably not sweet enough. It was the dryness that my mouth rejected. I don't find a dry mouth very sexy or fun.
Sweet was never the problem with the famous Sachertorte. The famous ones I had were probably not sweet enough. It was the dryness that my mouth rejected. I don't find a dry mouth very sexy or fun.