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Hostess� Twinkie Creme FillingRecently I've had an opportunity to go back and improvethe recipe for the Hostess Twinkie clone found on page47 of the first book, "Top Secret Recipes." Specifically,I wanted to make the creme filling more stable, usingnon-dairy ingredients, so that it could not spoil and wouldbe easier to make. Here now, is the much improved recipe,using fewer ingredients than the original clone, and withmarshmallow creme as the new secret component. This recipeis for all of you who have supported the site by buying thebooks, since the cake part of the recipe and mold-makingtechnique is not included here. But even if you don't havethe books, I'm sure you can find many uses for this versatile,commercial-style, creme filling. Hope you like it!2 teaspoons very hot waterrounded 1/4 teaspoon salt2 cups marshmallow creme (1 7-ounce jar)1/2 cup shortening1/3 cup powdered sugar1/2 teaspoon vanilla1. Combine the salt with the hot water in a small bowl and stiruntil salt is dissolved. Let this mixture cool.2. Combine the marshmallow creme, shortening, powdered sugar,and vanilla in a medium bowl and mix well with an electric mixeron high speed until fluffy.3. Add the salt solution to the filling mixture and combine.Makes 1 1/2 cups.
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