“DRY” & SPONGY” Homemade Ladyfingers IMPROVED Recipe👍🍪👩‍🍳

As you know last week I wasn’t too 
happy with my ladyfinger experiment   they were very yummy but they kind of collapsed 
and I’m not quite sure it was the Cream of Tartar   if it was the recipe or the Gluten-free 
flour combination and I’m gonna make today   Gluten-free Ladyfingers that are hopefully 
just as dried out as their Glutinous cousins I also think that last week’s recipe for how to 
make ladyfingers was a little bit complicated   there was a lot of beating messing temperature 
taking all at the same time and I have been   doing a little bit more research so I think, 
I want to try this time the Ladyfinger recipe   from serious ease I still haven’t addressed so 
how I’m gonna go about flour combination and   if you have seen my other shows you know when I’m 
not happy I will try different custom combinations   to see how I can improve my Lady fingers and I 
mixed all of them in advance and this one is equal   amount so it’s like equal amount of Sobum Malay 
White Rice Flour, Brown Rice Flour and Oat Flour   which I use also in my Tart Flour combination they 
normally give you pretty good results so I’m going   to use this flour combination equal amounts as my 
baseline or my number one here I added much more   bug wheat and in my third variation number three 
I added much more Potato Flour and my hypothesis   is that the Potato Flour will do best for the 
ladyfingers because potato flour has this nice   ability to dry out things and at the same time add 
a bit of a crunch to get started on the recipe I   have to measure 260 grams of Sugar and Six eggs 
and I don’t have to separate them for this recipe   and I’m gonna add half a teaspoon of Salt I’m 
gonna heat up the water in the pot to create   my double boiler and there’s where I’m gonna heat 
up the Egg Yolk and the sugar to 160° fahrenheit   and here’s my thermometer that i can check that i 
reach 160° fahrenheit with the spatula i’m gonna   quick smash the Eggs and give the mixture a quick 
steel the recipe says to use a spatula I would   want to use a whisk but let’s try out a spatula 
the water is starting to boil and i’m gonna put   my mixture on the top of it certainly I need to 
make sure that the bowl does not touch the water   because otherwise we start cooking the eggs so I’m 
gonna check the temperature and it’s right now at   74°.

We reached now 106°. so 160° is normally 
the point where eggs get pasteurized also we’re   not consuming the eggs raw so I’m wondering why 
we’re going through a process and i may look it up   it’s interesting okay it reached 160° fahrenheit 
and I’m gonna take it off the water the next thing   the recipe says that I have to whisk it till it 
comes to a soft pea so I’m gonna transfer the   mixture into my stand mixer this in a recipe it 
may take up to five to ten minutes to get reach   a soft peak and I should beat it on high speed 
that doesn’t look quite like a soft peak to me   so I’m gonna keep whisking I checked again after a 
few minutes and the consistency has not changed so   this is the soft peak it is sort of a soft peak 
I like normally soft peak to be a bit stronger   but okay let’s go ahead I’m gonna separate the 
batter now into three equal parts and I’m gonna   use my scale again just to make sure the weights 
are all equal I’m also going to measure out 10   grams of Cornstarch and we’ll add to each of the 
bowls to 10 grams normally i like to substitute   Cornstarch with Tapioca Starch because i know 
some people have Celiacs and also have allergies   to Cornstarch but i have never tried this 
recipe before so i’m gonna go with the basics   and now I’m gonna fold under the combination so 
I’m gonna equal and lay the fingers but compared   to last week I don’t wanna deal with my Chopsticks 
because it’s a bit messy so there’s another way   how I can make sure they have the same length 
and what I need for that is a piece of paper   I’m going to draw a line on the paper the length 
is 8 centimeters and I’m gonna draw a second line   I’m gonna repeat the same process I want some 
distance between them though the neat thing with   parchment paper it’s a little bit transparent 
so when I put the Parchment Paper over it I can   still see my lines here’s my piping bag and my 
tip and i’m going to do the same thing as i did   last week I’m going to put in my piping tip fold 
it over so you have it almost sort of hidden   and I hope that would prevent uh the batter 
to go all over my finger which it did last   week okay it’s much thicker so I can feel already 
while i’m pouring the batter into the piping bag   that’s the batter is much thicker than last week’s 
and then I’m gonna pipe the black lines again as   my guide the recipe also talks about sprinkling 
powdered Sugar over it I take the paper and   carefully move it and I’m gonna put it now in the 
oven for 12 minutes I’m really making lady fingers   because i want to make tiramisu so I’m wondering 
why do I have to pipe all the lady fingers   then to cover them with mascarpone and heavy cream 
why don’t I just bake them as a sheet so that’s   what I’m going to do is I’m going to bake the 
Ladyfinger batters as a sheet it will have that   flavor but it’s so much less work so I’m going 
to cover my baking sheet I’m going to pour in   my batter I’m going to sprinkle this still with 
powdered sugar and I’m gonna put it in the oven   so here are the Ladyfingers i baked them for 12 
minutes and you can see they look much more even   than last week’s ladyfingers so they look pretty 
good I should let them cool down though because if   I try to mess with them they’re starting to break 
let’s do a recap so this was my first experiment   where I just added a little bit of oat flour 
to it and I changed a little bit the ratio of   my original flour combination and as you can see 
the ladyfinger turned out quite nice it definitely   held the shape much more so it collapsed a little 
bit but overall it looks pretty good the bottom   here you can see is pretty dry which is something 
which I missed with my other recipes as well   this is number two where I actually added 
Buckwheat I ran out of brown rice flour   and thought let’s substitute it with Buckwheat 
and see what happens well that’s what happened   the same thing as with my other Ladyfingers the 
bottom collapsed quite some bit it’s very sticky   you see on the top two it just pretty much 
flattened out and it’s tasty but a bit floppy   for me and then this is number three where 
increased Potato Flour and I use Potato Flour   a lot but I want something to be dry I use it in 
my tart crust or in my pie crust and Potato Flour   helps also the crust to brown a bit more as you 
can see here the bottom is completely dried out   which is very nice and at the top it held its 
shape quite well it’s not quite a Ladyfinger   I also have a bit thicker fingers when you break 
this Ladyfinger open you feel how it’s soft and   spongy so I did also taste test on them and it 
tastes very good it’s definitely much drier than   last week’s recipes which I do think is very good 
because I want to use it for a Tiramisu or for a   Charlotte Cake decoration and if I want to eat it 
straight up I’m going to have it with some coffee   so it’s that dryness with the coffee and I it 
certainly to hold its shape here you can see that   it’s a little bit on the wobbly 
side this one is not wobbly   when I break it there’s definitely a snap 
which is the Potato Flour and when I taste it it’s pretty dry and crunchy which is the same 
effect I’m looking for in the tart crust or the   pie that little bit of snap and that little 
bit of crunch which my secret is revealed   it’s Potato Flour so i like this ladyfinger much 
better because it’s very dry recipe number three   is a very good gluten-free ladyfinger recipe it 
is strong and dry enough that it can hold up the   liquid from the Tiramisu at the same time when 
you put in a Trifle it will add a little bit of   a crunch between the different mousses and germs 
and jellies and what all gets in the trifle so   I think that is definitely a ladyfinger which you 
can use and add to other recipes now i would like   to get it certainly to look much more like the 
commercially made one and maybe get it even drier   I’m happy enough with the recipe that I can 
say i’m gonna give it a rest and maybe in a few   weeks in a few months i’m gonna try it again 
and maybe tweak the flour recipe a bit more   I hope you enjoyed watching this 
video and learning a bit more   how different flour combinations dry our 
dough more or less in gluten-free baking   and if so please make sure to subscribe 
to my channel and check the bell to get   notifications about any upcoming videos and i see 
you next week when i’m finally making my Tiramisu

As found on YouTube

To learn more about gluten free living click the link