Okay, here goes...
1. Why seperate an egg when the whole egg goes in to the recipe? Like, some recipes will say "Seperate 3 eggs. Whisk egg yols with XX sugar, and egg whites with YY sugar. Then fold in together with flour" Why note just do them together??
2. What's the difference between whole wheat flour and white whole wheat? Do they make the product come out any different both taste and texture wise?
3. How do I decide what temp to bake at?
4. Okay, I made a jelly roll a week or two ago, and made it again, I'm trying to perfect it, and this is what I have so far:
5 egg yolks, whisked with 1 1/2 Cups packed brown sugar
5 egg whites, whisked with 1/3 C packed brown sugar
Fold in with 2 Cups whole wheat flour.
Mix in by folding 2 just a pinch baking powder, ½ tbl vanilla, 3 tsp lemon juice.
Roll: 1,800 calories, 360g sugar, 432g carbs, 24g fat, 1g sat. fat, 180 mg cholesterol, 62g protein,
1 slice (1/16)= 115 calories, 23g sugar, 27g carbs, 2g fat, 12mg cholesterol, 4g protein.
I then add about half of a cup of fruit preserves, but it's so high in sugar! I want my recipes to be less than 20g of sugar per serving, so that means I need to take out 6 tablespoons of sugar in all. The dough is also very dense and sweet, I was thinking of using 4 eggs, less sugar and flour, and add more baking soda and lemon to make it rise more, any tips are welcome!