Explain the principle applied of carmelisation in making bonoffi pie?!


Question: sorry if this question is not phrased right , but i need to know how carmelisation occurs in bonoffi pie


Answers: sorry if this question is not phrased right , but i need to know how carmelisation occurs in bonoffi pie

I think you mean the sugar caramelization in the middle layer of the Banoffee pie, don't you?

There's 2 ways to achieve that:

1/ Boiling sugar, butter and milk.

2/ Boiling a can of condensed milk. The heat at which the can is subjected for 2 hours makes the sugar to caramelize, converting the condensed milk into soft toffee.

The act of carmelisation that I am aware of, is slicing onions, in butter, on med heat, saute until onions are transparent, and continuing until onions begin "browning", or otherwise knows as carmelization...don't know if this helps, but, I would imagine it is what you may be looking for....remember to keep the heat not too hot,as scorching may happen

Here in this link you have everything even pictures of how to make it :o)

http://forum.downsizer.net/archive/bingo...

It's not 'caramelization' per se as much as it's making toffee from the condensed milk..try this:

Preheat oven to 400 degrees

Pour one 14 oz. can sweetened condensed milk into a 9 inch glass pie plate

Place the pie plate into a larger pan filled with hot water to the level of the milk in the pie plate

Put the pan into oven and bake for approximately 90 -120 minutes or until very thick and caramel colored. Color and consistency, as opposed to baking time, is the key to figuring out when it is done.

Stir a couple of times during baking if you wish.

Turn out of the pie plate while still warm into a mixing bowl and beat until smooth. The mixture will thicken as it cools.

This is the easiest way to make caramel in the world and it's safe..

Enjoy.





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