Sun, Nov-16-03, 12:26
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Registered Member
Posts: 70
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Plan: efgt (modified)
Stats: //
BF:
Progress:
Location: S.W. England
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Sylvia:
To get a lighter texture I wonder if separating the eggs, addign the yolks as normal and then folding in the whipped whites would help to lighten the textture.
Also if one is baking a lot its worth working out the cup measurements as Splenda is measured by volume (as they do in the USA) so 1 cup sugar is equal to 1 cup Splenda. Below is pasted guidelines from the USA site for Splenda (tho' I am not sure about adding dried milk powder given that milk is antipathetic to low carbing)
"Cakes:
Successfully make a cake sweetened with SPLENDAŽ Granular by following these tips:
For every 1 cup of SPLENDAŽ Granular, add 1/2 cup nonfat dry milk powder (sifted) and 1/2 teaspoon of baking soda. Add sifted nonfat dry milk and baking soda to the remaining dry ingredients. Otherwise follow the recipe's directions.
Baking: Check for doneness 7 to 10 minutes earlier than the recipe calls for.
Bar Cookies, Brownies, Muffins and Quick Breads: Successfully make bar cookies, brownies, muffins, and quick breads sweetened with SPLENDAŽ Granular:
For every 1 cup of SPLENDAŽ Granular, add 1/2 teaspoon of baking soda. Add SPLENDAŽ Granular to the butter, and cream the mixture well. Add baking soda to the recipe's directions. "
SL
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