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    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      when filling brioche bread by jam its absorbs water of jam after one day can i increase time before absorbs

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      It really has to depend on the type of Jam used. You would need to use a bake stable jam. The high solutes in the bake stable jam prevents the jam from disappearing.

    • Profile PhotoLuke
      Participant
      @avogadro
      Post count: 9

      You could try using a hydrocolloid such as agar, or xantham gum to make jam instead of pectin. A pre-gelatnised starch might also work, like tapioca, or a modified starch like waxy rice. These are more bake stable.

    • Profile Photokhaled
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      @khaled
      Post count: 31

      thank you luke

       

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