Pudding "cake" experiment = NO deflation!
 

I was thinking the pudding cakes and the waffles are basically the same recipe EXCEPT for the addition of baking powder. I wondered what would happen if I added baking powder to my next batch of pudding "cakes", and tried it this morning. WHAT a DIFFERENCE! :chef:

I made 3 pans (convection oven allows me to bake on all 3 oven racks). As I was taking out the 1st pan, my phone rang. It was about 5 mins before I returned to remove the other 2 pans. I set them to cool beside the 1st pan, and went to start some laundry.

When I returned to remove the cakes, I was greeted w/ an amazing sight: the 1st pan had only slightly deflated, but the 2nd and 3rd pans had NO deflation!! There they sat in all their domed gorgeousness! :cloud9:

So, my theory is this: add 1/8 tsp baking powder to the basic recipe and after cooking 15 mins, turn off oven and let pans sit in oven for 5 mins longer. I wonder if anyone else can duplicate my results??
---------------
My exact recipe: (I have quadrupled the recipe with exact results)
Ingredients: Oven 350 degrees
1 egg white or 1/4 cup liquid egg white product
2 oz (=1/4 cup) water
1 tsp vanilla
1/8 tsp baking powder
A pinch sea salt
1/4 tsp cinnamon
1 IP pudding packet (I used dark chocolate)
Pam original spray
Directions:
Preheat oven. Pam spray 9 standard cupcake sections. (I double the recipe and use a 12 muffin pan + a 6 muffin pan, or quad and use 3 - 12 muffin pans).
In a medium bowl, whisk together all ingredients except packet til egg white slightly foams. Add packet gradually while whisking until smooth. The result should look like slightly thin brownie batter.
Using a tablespoon measuring spoon and your smallest rubber spatula (this method insures you will get 9 equal portions, important for even baking), scoop batter with measuring spoon and level off flat w/ spatula. Scrape spatula on side of batter bowl. Using spatula, scrape batter from spoon into a muffin cup. Repeat. I promise if you use this method, your portions will be exactly even at nine and every last drop of batter is used. ;) You'll have to use spatula to get the last portion scraped out of the bowl, but you'll have it perfect.
Bake at 350 degrees for 15 mins. I used a convection oven and baked 3 pans at once. When done, turn off oven, take a peek, close door and let sit in warm oven for 5 more minutes.
(In the pictures below, I sprinkled w/ milk powder stripped crispy cereal toasted in a skillet pieces. They were a disaster, and were a hard crunch on top of these cakes. I won't do it again, so I'm not going to bother relating how I did it. :cry:)

One recipe is 9 cakes for one pudding package? I'm going to try this today! Thanks for posting!!!

1 hour later, and the cakes are still loverly rounded puffed little cuties! :D

Originally Posted by flvamp:
I was thinking the pudding cakes and the waffles are basically the same recipe EXCEPT for the addition of baking powder. I wondered what would happen if I added baking powder to my next batch of pudding "cakes", and tried it this morning. WHAT a DIFFERENCE! :chef:

I made 3 pans (convection oven allows me to bake on all 3 oven racks). As I was taking out the 1st pan, my phone rang. It was about 5 mins before I returned to remove the other 2 pans. I set them to cool beside the 1st pan, and went to start some laundry.

When I returned to remove the cakes, I was greeted w/ an amazing sight: the 1st pan had only slightly deflated, but the 2nd and 3rd pans had NO deflation!! There they sat in all their domed gorgeousness! :cloud9:

So, my theory is this: add 1/8 tsp baking powder to the basic recipe and after cooking 15 mins, turn off oven and let pans sit in oven for 5 mins longer. I wonder if anyone else can duplicate my results??
---------------
My exact recipe: (I have quadrupled the recipe with exact results)
Ingredients: Oven 350 degrees
1 egg white or 1/4 cup liquid egg white product
2 oz (=1/4 cup) water
1 tsp vanilla
1/8 tsp baking soda
A pinch sea salt
1/4 tsp cinnamon
1 IP pudding packet (I used dark chocolate)
Pam original spray
Directions:
Preheat oven. Pam spray 9 standard cupcake sections. (I double the recipe and use a 12 muffin pan + a 6 muffin pan, or quad and use 3 - 12 muffin pans).
In a medium bowl, whisk together all ingredients except packet til egg white slightly foams. Add packet gradually while whisking until smooth. The result should look like slightly thin brownie batter.
Using a tablespoon measuring spoon and your smallest rubber spatula (this method insures you will get 9 equal portions, important for even baking), scoop batter with measuring spoon and level off flat w/ spatula. Scrape spatula on side of batter bowl. Using spatula, scrape batter from spoon into a muffin cup. Repeat. I promise if you use this method, your portions will be exactly even at nine and every last drop of batter is used. ;) You'll have to use spatula to get the last portion scraped out of the bowl, but you'll have it perfect.
Bake at 350 degrees for 15 mins. I used a convection oven and baked 3 pans at once. When done, turn off oven, take a peek, close door and let sit in warm oven for 5 more minutes.
(In the pictures below, I sprinkled w/ milk powder stripped crispy cereal toasted in a skillet pieces. They were a disaster, and were a hard crunch on top of these cakes. I won't do it again, so I'm not going to bother relating how I did it. :cry:)

Don't want to sound stupid but am assuming since you use just one packet, all 9 equals just one protein portion??? I am definitely going to try these!

Cant wait to try this. I love the taste of pudding muffins, but dont love the deflation. If I can repeat your miracle, I will be a happy boy!

Originally Posted by molliegirl:
Don't want to sound stupid but am assuming since you use just one packet, all 9 equals just one protein portion??? I am definitely going to try these!

Yes ma'am - all nine equal 1 protein portion *OR* you can snack on them all day long as you like to get your 3rd packet per day in easily. :hun:

Originally Posted by FinnSteven:
Cant wait to try this. I love the taste of pudding muffins, but dont love the deflation. If I can repeat your miracle, I will be a happy boy!

I do hope it duplicatable. I tried to make sure I mentioned every little detail. I don't know what the heck it is, but they are just grand not all squishy deflated. :D

Thank you so much for sharing this. Your post yesterday on the waffles was so helpful too.
I was glad to see both posts, the packets are expensive when things don't come out how you think they will.

pat

Did you mean baking powder where you said "soda" in the recipe?

[QUOTE=flvamp;4113644]Yes ma'am - all nine equal 1 protein portion *OR* you can snack on them all day long as you like to get your 3rd packet per day in easily. :hun:


I do hope it duplicatable. I tried to make sure I mentioned every little detail. I don't know what the heck it is, but they are just grand not all squishy deflated.

Ok, followed the recipe to a T. They came out perfect, but after 30 seconds they totally deflated! Oh well, I will try again. Any ideas what I could have done wrong? I did turn off oven at 15 min. and left them in for 5. They looked amazing when I took them out. Maybe I should leave them cool in the warm oven a little longer? They do taste wonderful howver......

Mine also deflated. I even opened the door to mimic taking one of the pans out. Shut it, set the timer for 5 minutes and then took them out. Totally deflated. I think they may have even shrunk faster than the first time I made them. Maybe it's the type of oven you have....?

Mine 2. Oh well. I tried. I'll have them tomorrow for snack and maybe give it a go another time. Thanks for the recipe though. :)

Mine didn't deflate. But next time I'd put some splenda in.
I left them in the turned off oven for more than 5 minutes though.

Mine looked better than usual, but then deflated. :(

CRAP!!! :cry: Oh well ... I did bake them in a convection oven. I can't see how that would make a difference??

And yes, I meant "powder" instead of soda. :o

Originally Posted by patns:
Mine didn't deflate. But next time I'd put some splenda in.
I left them in the turned off oven for more than 5 minutes though.

More than 5 minutes? Could that be the key? Maybe the gentle heat "cooks" the inflation so it stays built?

We need a science guy!! :D