No corn syrup? Make your own with only 3 ingredients!
One of the basic baking ingredients that’s particularly tough to come by in Israel is corn syrup. And some Fridays, it seems like every single recipe I want to try – whether it’s pecan pie (or the pecan bars I made today!), peanut brittle , or something else – relies on a generous quantity of the stuff. Corn syrup in a recipe isn’t just for flavour, so as most people have found, you usually can’t just substitute something else, like honey, maple syrup, or straight sugar. Corn syrup does some kind of magic that I can’t explain and helps things thicken up and set, especially in candy making. (If you know, feel free to explain it to me in the comments!) But there is one thing you can substitute: INVERT SUGAR. Invert sugar is a sugar-water syrup that’s been boiled to 236°F (114°C) and then cooled off slightly. At that temperature, the sugar turns… well, magical. Again, explain it to me in the comments. But essentially – it turns into cor...
What's a good beginner challah making recipe you might have?
ReplyDeleteIf you have a food processor, I recommend my "Reliable Challah."
ReplyDeleteA bit of a description and a printable pdf appear at the bottom of this page.
I recommend using weight measurements. You might feel that's too hard for a beginner, but the truth is, using weights (instead of measuring with cups and spoons) will give you more consistent results so you can learn how dough is *supposed* to behave.
If you don't have a food processor, or prefer to do it by hand, the recipe will still work. Use a little less than the full amount of water unless you're sure you need more.
Let me know if you try it!