You need to pour hot water into the cake dough

There is little “improvement” in the cake that I immediately trust. Me’ma foods are inherently skeptical I usually stare at viral hacks and food tricks with squinting eyes until I’m confident..It was such a time I evaluated Lenny Ericsson’s Hot sugar crust and peach cobbler Before testing. but,After eating a bite, you can be happy to report that not only is it delicious, but this technique can add a sweet cracked top to many different baked goods. Be sure to train yourself at the moment of throwing water into the whole cake.

Cakes are usually topped with some kind of frosting or glaze, perhaps chopped nuts, fruits, or ganache.These are all greatHowever, the hot sugar crust is a cake topping unlike any other. Hot water melts the sugar grains and forms a crust when they evaporate when baking, rather than adding after baking and cooling the dessert. Don’t mistake it for Brulee Sugar Topping — fUnlike the hard caramelized casing, the hot sugar crust is translucent, delicate, crisp and very thin. Your fork breaks through the crackling layer of sugar and dive into the gorgeous bread crumbs of the cake below, creating an exquisite combination of textures for each bite.

Reasons to pour hot water into the cake dough

Some of my first worries were due to this notion that boiling water was poured into the batter before baking. ((((all right, all My worries then arose. ) I’ve heard about this method of baking lasagna, But cake? No. What if the butter melts in hot water? What if I get flooded? What if it makes the cake tough? What if it doesn’t create a crust at all? All my questions were answered for the same reason. that It comes down to the mixing method.

The order in which the ingredients are added and the way they meet each other ensure that the water added to the top of the dessert does.n’Interacts with unexpected ingredients, especially butter and flour..

The first step in the cake butter portion of Ericsson’s Peach Cobbler is to cream the sugar and butter together. This is a fairly standard start for most cake recipes. Usually followed by eggs and liquids. This is not the case for Ericsson’s hot sugar crust — iInstead, flour is added to the butter and sugar mixture.Flour is pushed into the fat until it is mades Make it brittle before adding milk. This process is called “waterproofing” the flour. This technique is sometimes used in puff pastry. This recipe From Cook’s Illustrated.The idea is to rub the butter or shortening completely on the flour so that the saturated fat covers most of the flour particles, creating a barrier that prevents water. Penetrate. This prevents some of the flour from absorbing water and prevents the formation of gluten bonds. Also, in the case of hot sugar rind, it prevents excess water from seeping into the batter and destroying it.

You can add any Fruit on your cake

My grocery store obviously only sells immature peaches, so I tried the peach cobbler recipe with some nice red plums instead. I liked that this cobbler requires very little fruit preparation. Just cut the plums into large chunks and take them out. pit.. You don’t have to peel or park anything. No need to add sugar. Just squeeze the lemon and peel it. Besides drupes, ripe berry piles and pineapple chunks will work as well.

Mix the dough and spread it evenly over the fruit to prepare for the moment of nerve damage —A puddle of hot water.Exclude It was so easy and easy I hardly had Time to worry. I covered the batter with a healthy amount of granulated sugar and then dropped a small amount of hot water on it. In my imagination, the cake was going to sink under the big sea of ​​sugar water, But in reality, it was just enough water to create A shallow puddle above the cobbler. But don’t skip —This is very different from simply sprinkling granulated sugar without water. This procedure reconstructs the sugar as a flat sheet. Coat all the ripples and dibots of the dessert.

As it cooled, I saw a thin, shiny, sweet ice rink on the surface of the cobbler.The desserts obtained were made up of soft, spicy stuff Fragments of fruit that have just begun to pack their lips as refreshing sugar scales plunge into the raft of a soft cake to soften the acid. Always skeptical, I saw Cobbler and thought, “After a few hours, moisture will make this annoying.” Not only did it stay vivid throughout the rest of the day But I covered it with a cracked Tupperware lid, and surprisingly, the crust remained crunchy the next day.

Other hot sugar applications

While Ericsson’s recipe was intended to be topped with fruit cobbler, this candied concept could work with batters elsewhere.Try it with Snack cakeMake a batch of brownies, pancakes, or sugar toppings. Depending on the surface area of ​​the dessert, you will need enough sugar to cover it with a layer of almost opaque sugar. Some spots disappear in the batter’s moisture. Rain lightly with just enough boiling water to dissolve all the sugar, and stir a water column of 1/4 inch or less anywhere. To dive into the idea of ​​fruit cobbler, I created the following recipe. To be honest, I wanted more cake parts. If you like less fruit and more boulders, this recipe is perfect for you. It has all the taste of non-sour lemons and is often crunchy from the hot sugar rind above.

How to make lemon loaf with hot sugar crust

material:

• 1 stick butter (softened)
• 1¼ cup of sugar
• 1½ cup of flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 lemons (skin and juice)
• 4 teaspoons of sugar (for crust)
• ¼ cup of hot water

Preheat the oven to 350℉. Butter the inside and line with parchment paper to prepare the bread. Leave a short flap on the side for easy lifting later. Place the bread on the seat tray. Heat a ¼ cup of water and set aside.

Place the softened butter and sugar in a large bowl and mix until a homogeneous paste is formed. Add flour, baking powder, baking soda and salt to the butter mixture. If you are using a stand mixer, use the paddle attachment to mix slowly until the dried material is fully incorporated. When working by hand, use a rubber spatula to press and mix the dry ingredients and slowly add to the butter. When the flour is completely mixed, The mixture looks uniform and brittle. Add eggs, both lemon zest and lemon juice. Mix thoroughly and quickly.

Pour the flour into the prepared bread and smooth the top so that it touches the sides. Sprinkle 4 teaspoons of sugar over the top of the batter. Drip boiling water on the surface of the cake to dissolve the sugar.

Immediately bake at 350 ℉ for 45 minutes. The edges will start to turn brown and the toothpick inserted in the center will come out nicely. Cool completely and enjoy with a plain or ice cream scoop.