Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Donuts dissolved in oil"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]I tried to freestyle chocolate cake donuts this morning and I’m puzzled by what happened. Can anyone tell me why? Google isn’t helping. I made a standard chocolate cake batter based on my favorite chocolate cake. It uses both melted chocolate and cocoa powder. I halved the buttermilk and left out a cup of boiling water at the end so it was a rollable dough once chilled. When I fried the donuts they literally dissolved, leaving me with fried chocolate crumbs soaked in oil. I’m baking the remainder and hoping they are edible, but mostly just interested in the science of what happened. Anyone know? (I didn’t leave out the egg - I checked, and I even have the shell as proof, so it had a binder).[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
