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
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