[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 138 KB, 1440x810, Piña colada cake.jpg [View same] [iqdb] [saucenao] [google]
8552242 No.8552242 [Reply] [Original]

I like to bake with different kinds of flours and meals. Pictured is a piña colada cake which I made with only coconut flour. I went through three test batches before I found the right substitution ratio, because coconut flour is much more absorbent than wheat flour, which made it into more of a cookie than a cake. I eventually settled on 40g coconut flour being about equal to 100g wheat flour and the cake was lovely.

Emboldened by my success, I would like to try other flours, but I wonder if I can save some steps. In my research for the piña colada cake I read that coconut flour was more absorbent, but there didn't seem to be any hard data on exactly how much more absorbent, leading to my trial and error approach. I've looked on the tubes for some kind of general data on the subject, but it's just not coming in. I thought I'd ask here.

I worked out coconut flour at 40%, but I want to know what that ratio is for corn flour and rye flour and almond meal and cocoa powder and whatever else I can get. I need a big table, maybe some graphs. I don't want recipes. I already make my own recipes. I'm looking for the raw data that the recipes are built on.

tl;dr: Looking for data on relative water absorbency of various flours and meals to determine equivalency for balancing recipes.

>> No.8552276
File: 196 KB, 1440x810, Chocolate mint ganache surprise.jpg [View same] [iqdb] [saucenao] [google]
8552276

>> No.8552314
File: 39 KB, 960x540, Beige cake.jpg [View same] [iqdb] [saucenao] [google]
8552314

Angel food cake, made with unrefined cane sugar

I call it "the beige cake".

>> No.8552360
File: 127 KB, 1440x810, Amaretto Cream Do-Over.jpg [View same] [iqdb] [saucenao] [google]
8552360

Amaretto cream

almond sponge with apricot cream and amaretto liqueur

>> No.8552388
File: 365 KB, 1910x1570, Hazelnut Praline Creme Monstrosity.jpg [View same] [iqdb] [saucenao] [google]
8552388

Hazelnut Praline Creme Monstrosity

Chocolate hazelnut sponge with praline cream. Next time I decide to make praline paste from scratch, I'll order a replacement food processor blade first.

>> No.8552430
File: 140 KB, 960x720, Halloween cake interior.jpg [View same] [iqdb] [saucenao] [google]
8552430

Caramel bourbon pecan

>> No.8552545

Seriously, post this on reddit. I did enjoy your posts. Very informative.

>> No.8552792

>>8552242
Hey OP if you're still around could you post the recipe for the Piña Colada cake?

>> No.8553751

>>8552360
this is a sad and saggy cake
Why did you do this to this poor cake? I'm sure it tastes fine, but it seems like the frosting:cake ratio is pretty fucked.

>> No.8554513
File: 12 KB, 480x358, delet.jpg [View same] [iqdb] [saucenao] [google]
8554513

>>8552545
This. Op, this isn't the place for genuine discussion on this type of stuff.

Share your recipe before you go though, all of these look fucking delicious.