| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
06-11-2006, 10:45 AM
| |||
| |||
 Cinnamon filling for bread I have a fabulous whole wheat bread recipe that I've developed that is somewhat low carb and I use Splenda but I have trouble with the filling falling out excessively. Is there a cure for that?       |
| Sponsored links |
 |
|
#2
06-11-2006, 11:08 AM
| ||||
| ||||
| What else is in the filling? And what do you mean by "falling out"? When the bread is sliced? I'm sorry to say that when I've tried using Splenda Sugar Blend for Baking in place of sugar in some applications, it just didn't perform well. Didn't melt but instead stayed grainy. Not good when I needed it to melt onto the item. (One was a recipe for high-heat roast chicken, and the sugar was to supposed to promote crisp, brown skin. What I got was sweet, gritty chicken skin.   )
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
|
#3
06-11-2006, 11:30 AM
| ||||
| ||||
| Splenda is a high potency non nutritive sweetner. Its made from sugar through a chemical process that replaces 3 key elements don't remember what they are right off the bat. I know you are shooting for low carb but you can replace the Splenda with 1 cup granulated. I agree with Suzanne wholeheartedly. You may not get the desired result using Splenda since the manufacturing processes are entirely different. My 2 cents. Best Rgds Cakerookie...aka Rook |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Cinnamon roll dough? | Pongi | Pastries and Baking General | 30 | 06-22-2003 10:14 AM |
| ISO cinnamon raisin swirl bread recipe | Svadhisthana | Recipes | 1 | 12-31-2001 01:34 PM |
| Update---cinnamon rolls | Eeyore | Professional Pastry Chefs Forum | 13 | 06-20-2001 12:39 PM |
| Warm chocolate cakes with filling in the center/or cupcakes with filling in the cente | PJ | Recipes | 22 | 05-24-2001 09:34 PM |
| gooey cinnamon rolls | Eeyore | Professional Pastry Chefs Forum | 17 | 05-04-2001 07:13 AM |
