Bread Pudding Experiment. I love bread pudding. There’s nothing quite like it. Especially when there’s chocolate involved. Today I found myself with a loaf of 2-day old pugliese Italian bread that we really had no use for. I’ve only ever used soft breads for bread pudding, you know, brioche, that light fluffy white Italian bread from the grocery store bakery section, croissants, etc. Maria's Tiramisu alla Napoli. Chocolate filled Sticky Rice Balls with Coconut. Ingredients Yields: 6 servings (about 2 dozen) 1-½ cups sticky rice3/4 cup coconut milk1 chunk baby ginger5 tablespoons superfine sugar1/8 teaspoon salt24 largest-sized milk chocolate chips4 tablespoons powdered sugar1 cup coconut, freshly shredded Directions Bring water to a boil in a wok.
Add a bamboo steamer insert.
Why do recipes use both baking powder AND baking soda? Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to ’rise’.
Baking powder contains baking soda, but the two substances are used under different conditions. Baking Soda Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.