So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
I actually don’t like sweets and only make em for the boyfriend who loooooooves sweet food.
…I’ve also tried this and it doesn’t work for him. Dude loves his sweets. He can notice in cookies, in breaks, in cakes, in custards, even if I try to mask it by adding fruits.
He’s very salt sensitive tho. And I love salt. So I’ve figured out that I can usually cut the amount of salt in dishes (not baked goods, they need the salt that King Arthur Flour says they need) in half and add a quarter of MSG at the end (it reacts poorly to heat, I’m told) and it usually turns out better. This is especially good with veggies that aren’t as fresh as you wish they were. A lil MSG at the end of the cook really brings them back to life.