Good Shabbos, Shabbat Shalom, Chag Sameach! Passover is sort of over, and there was a first-rate sharing of recipes via all forms of social media, including my busy Facebook institution, Norene’s Kitchen! I idea I might percentage a few in their famous maximum alternatives for Passover desserts that they served to own family and buddies, together with a few guidelines for achievement. Happy baking!
To replace 1 cup of flour in baking, use five/8–3/four cup (10–12 Tbsp potato starch or cake meal (or a mixture sifted collectively). Another choice is to apply 3/4 cup floor almonds and 1/4 cup potato starch for every cup of flour. Some experimentation may be essential to acquire the desired effects. Almond Meal: To update 1 cup of cake meal in Passover sponge desserts, use 1 cup of finely ground almonds/almond meal. Passover Icing Sugar: Process 1 cup granulated sugar with half Tbsp potato starch on the Steel Blade of your food processor (or in a blender) for two–3 mins, until pulverized. Texture may be grainier than icing sugar. Makes 1 cup icing sugar.
Passover baking powder and baking soda are gluten-loose/non-gebrocht. The Passover variations include potato starch, while ordinary baking powder and baking powder incorporate the cornstarch.
Leftover potato starch? Use it to thicken gravies, sauces, and puddings/kugels. Substitute 1 Tbsp potato starch for 1 Tbsp cornstarch or 2 Tbsp flour/matzo meal. Potato starch and ground almonds can also be used to coat fish or birds and are gluten-loose. Eggs-Act! When separating eggs, they ought to be bloodless for satisfactory results. Egg whites will whip as much as maximum volume if they’re at room temperature. Make sure to apply smooth, grease-unfastened beaters and a tumbler or metallic bowl, now not plastic, while whipping egg whites. Pan-tastic! If your tube pan doesn’t have a detachable backside, line the bottom of the pan with waxed paper or baking parchment that has been reduced to match.