GF Vegan Lemon Filling for Pie/Tart


Ingredients:
Water         375    52.00%
Sugar#1       100    14.00%
Citrus Fiber    1.5   0.15%
Locus Bean Gum  0.5 
Cornstarch     30     4.00%
Sugar#2        50     7.00%
=======
Lemon zest     12      1.8%
Lemon Juice   125     18.0%
Coconut Fat*   50      4.0%
Coconut fat should be solid

Method:
  1. Bring water and sugar#1 to a boil. Stir
  2. Mix all dry ingredients in a separate bowl
  3. Temper the dry mix stirring very quick for ~40" (keep half of the liquid boiling)
  4. Return mix to the pot and keep stirring quickly
  5. Keep cooking for about 2.5 minutes, it should be thick and not very cloud
  6. Turn the heat off and add the lemon juice and zest. Stir for about 30"
  7. Add coconut oil and stir until dissolved
  8. Mix with the immersion blender for about 30-40 seconds


Notes:
  • Measure the ingredients properly and double check
  • Rice flour makes the dough more brittle
  • Corn Starch works better when combined with Tapioca Starch
  • Tapioca Starch will make the dough more chewy, as opposed to rice flour
  • Potato starch provides a nice texture and retains moisture
  • Soy has good water absorption and dough handling properties, but has after taste
  • LBG will give better consistency to the filling after defrosted
  • Acid will reduce the cornstarch effectivity, so any acid has to be added after the cornstarch has been cooked
  • LBG, Citrus Fibre has to be mixed with sugar before adding liquids, and then have to be stirred quickly and fast to avoid clumps
  • Keep stirring the cornstarch mix to prevent burning the bottom of the pot

Comments

Post a Comment

Popular posts from this blog

Assessing Croissants

Image
A few things to have in mind when evaluating Croissant's quality: Colour, shape, rise can be judged from the outside appearance. For a better idea, sometimes the croissant has to be cut, this will show things like: Alveole size and distribution: Short mix will create bigger and irregular alveoles. An intensive mix will show smaller but regular alveoles. Honeycomb: There should be nice, large alveoles, and dough layers should be thin and separated NOTE: Always wait until the bread has cool down completely (no more moisture inside) before cutting it
Read more

Cutting and Shaping Danish

Image
Dough should be relaxed and trimmed to 12" wide with 3 straight edges Mark and cut the dough to get 4x4" squares If less than 4" wide, save the last cut for 12" strips Shapes: Pocket: Fold the corners in leaving about 2cm gap in the centre Pinwheel: Cut diagonally from each corner, about 1/3 of the total diagonal distance. Fold the alternate corners to the centre and pinch to seal in place Vol-au-vent: Fold in half diagonally, cut 1cm strips parallel to the short sides up to about 2cm from the tip. Open and fold the strip corners to the corners of the inside square. Danish twist /snails/spiral: Twist and roll the 12" strips tightly and then roll loosely. Place the outside tip under the spiral. Should be proofed and baked in a separate tray
Read more