Tapioca Can Solve Your Messiest Pie Problems

Flour And cornstarch are common thickeners, but these ingredients don't do it always work THE best. They can cease has be effective When they come In contact with acid ingredients such as lemons Or apples. Also a lot flour can Also to modify THE taste of your pie.

Advertising

THE solution East Tapioca. Tapioca East A starch that come Since THE root of THE cassava factory, And he come In miscellaneous shapes including flour, beads, And pearls. When pastry shop A pie, You to want has look For either minute Tapioca Or instant Tapioca. This will be In THE form of little granules. For best results, grind them even further with A food processor Or A mortar And pestle. THE smaller You can get THE Tapioca, THE more smooth your pie will be.

Once You to have your Tapioca ground, whip he In with your dry ingredients. You can to use This In place of THE cornstarch Or flour THE recipe can call For as A thickening. If replace cornstarch, You can to use A One by one report. If THE recipe calls For flour, You can to use half that Rising of Tapioca. Once You mix THE dry ingredients with THE rest of THE filling, to leave THE blend sit For ten has 15 minutes Before pastry shop SO THE Tapioca can absorb THE fruit juice. When your pie East finished, THE filling will to have A gelatin-like texture, but he won't become aqueous has bedroom temperature as real gelatin.

Advertising