I love the texture I get out of my original recipe. But I've grown tired of the ginger flavor. I'd like to go very vanilla instead. How much vanilla extract would you substitute for the ginger? Also, when I eliminate the ginger ale, I'll lose my liquid component. Is water my only option?
Original recipe:
2 cups flour
6 tbsp sugar
1 tbsp baking powder
½ teaspoon salt
4 oz chilled butter
¼ cup chopped crystallized ginger
4 oz ginger ale
2 tbsp heavy cream
You cannot simply eliminate the ginger ale because it is your hydration. eplace the ginger ale with sparkling water.
Mineral water contains calcium. Calcium has a strengthening effect on gluten. Sparkling mineral water is fine if you use a very low protein flour like cake flour. But do not use sparkling mineral water if using all purpose flour as it could create a tougher crumb.
Just an aside, mineral water is good for bread making since it helps strengthen gluten.
As for the vanilla there’s so real rule. You can use up to 2 teaspoons of vanilla extract for that amount of batter. Vanilla flavor does not come through very strongly when baked since the heat breaks down the vanilla extract. For the best flavor use vanilla paste or imitation vanilla. Imitation vanilla is indistinguishable from real vanilla in baked goods. It’s actually used frequently in commercial baking because it holds up better in high heat and the flavor of imitation vanilla is often more detectable in baked goods. Experts can’t even distinguish the differences between real and imitation vanilla in baked goods.
