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-> Recipe Collection
-> Cakes, Cookies, and Muffins
MyKidsRQte
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 Thu, Jul 30 2009, 2:15 pm
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I need to use 4 oz fresh yeast for a kokosh cake recipe, but only have dry yeast. Does anyone know how much dry yeast I need for 4 oz fresh yeast?
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MyKidsRQte
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Thu, Jul 30 2009, 3:37 pm
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thnx for the info. it was really helpful
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abismommy
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Thu, Jul 30 2009, 3:40 pm
You're welcome.
(And now that I've answered your question, I'll hijack your thread!)
I'm looking for a soft, yeasty kokosh with a mushy filling.
Is yours like that?
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momomany
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Thu, Jul 30 2009, 7:41 pm
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I switched my challah recipe about 3 years ago - 4oz fresh=5 TBS dry
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cassandra
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Thu, Jul 30 2009, 7:48 pm
| abismommy wrote: | You're welcome.
(And now that I've answered your question, I'll hijack your thread!)
I'm looking for a soft, yeasty kokosh with a mushy filling.
Is yours like that? |
I don't know about the dough, but the secret to mushy filling is pouring tons and tons of oil on the dough before you top it with tons and tons of filling. That probably softens the dough too.....
(My sister told me that at some of the really good bakeries they even brush MORE oil on it after it comes out of the oven!)
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abismommy
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Thu, Jul 30 2009, 7:51 pm
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Done. I was a little too lazy to make filling when I'm fasting and can't taste it so I poured oil on the dough (a LOT) and mixed vanilla, instant cocoa mix and a little soymilk. Shmeared it all over and rolled it up. Now waiting to be baked...
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momomany
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Thu, Jul 30 2009, 7:54 pm
I once had a recipe that called for creaming margarine with cocoa & confectioners sugar & smearing on the dough - also squirting choco syrup on the mush before rolling it up. I don't have that recipe anymore though  .
My recipe - that we call "poison cocosh", because of what it will do to your arteries - contains 5lbs of flour and 9 (yes, nine) sticks of margarine. The dough is outrageous, but it does not have that gooey, mushy filling you are looking for. It is just filled with lots of cocoa/sugar that is spritzed with water before rolling. YUM!
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