Structure agents

joseph Kasper

Structure Agents

Coagulated whites clump together when heated.

Big image

Recipes using this method.

Bacon-Chedder muffin


1 cup all-purpose flour

1/3 cup quick-cooking oats

1 Tbsp. baking powder

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. pepper


1/4 cup applesauce

1/2 cup shredded Cheddar cheese (2 oz.)

1/4 cup finely-chopped crisp-cooked bacon

1/4 cup chopped fresh parsley


Step 1HEAT oven to 375°F. MIX flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

Step 2BEAT eggs and applesauce in medium bowl until blended. ADD to flour mixture; stir just until moistened. STIR IN cheese, bacon and parsley. SPOON evenly into 12 greased 3-inch muffin cups.

Step 3BAKE in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes. COOL in pan on wire rack 5 minutes; remove from pan. SERVE warm or cool completely.




1 cup milk

2 Tbsp. butter, melted

1 cup all-purpose flour

1/2 tsp. salt


Step 1HEAT oven to 425°F. BEAT eggs in mixer bowl on medium speed until foamy. BEAT IN milk and butter. Reduce speed to low. ADD flour and salt; beat until smooth, about 3 minutes.

Step 2FILL 12 greased popover pan cups 1/2 full with batter. BAKE in 425°F oven until puffed, well browned and firm, 35 to 40 minutes.

Step 3For crisper popovers, PIERCE side of each popover with tip of knife and bake 3 to 6 minutes longer. LOOSEN edges with knife, if necessary. SERVE immediately.

Caramel Pumpkin Tortet



1 can (15 oz.) pumpkin

1-1/2 tsp. Vanilla

1-1/2 tsp. pumpkin pie spice


3/4 tsp cream of tartar

3/4 cup sugar

1/2 cup chopped pecans

1/2 cup chopped pitted dates

3/4 cup buttery cracker crumbs

1/2 cup caramel sauce, divided


1 pkg. (8 oz.) cream cheese, softened

1/2 cup powdered sugar


Step 1HEAT oven to 350°F. BEAT egg yolks, pumpkin, vanilla, and pumpkin pie spice in small bowl.

Step 2BEAT egg whites with cream of tartar at high speed until foamy. BEAT in sugar 2 tablespoons at a time until whites are glossy and stand in soft peaks. Fold in egg yolk mixture, pecans, dates and cracker crumbs.

Step 3POUR into two greased 8-inch round cake pans. BAKE in 350°F oven until knife inserted near center comes out clean, 25 to 30 minutes. Cool on wire rack. LOOSEN cakes from sides of pans with thin knife. Gently SHAKE cakes out of pans onto racks.

Step 4BEAT cream cheese, powdered sugar and 2 tablespoons caramel sauce in small bowl until smooth. PLACE one torte layer on serving plate. SPREAD with half the cream cheese mixture. TOP with second torte layer. SPREAD with remaining cream cheese mixture. Refrigerate until serving. Just before serving, DRIZZLE remaining caramel sauce over top of cake.