Here in the UK you can get some home-bake pastry tubes that look identical to that and you also twist open them. Things like a roll of proto-pan au chocolat or the big raw cinnamon roll. You just slice them up and cook
I’ve been doing my shops online with the vegan filters on since the pandemic, so I really have no idea what else is being sold in our supermarkets now. Hoping they make a vegan version of that chocolate croissant one soon tho.
A roll of biscuits and the can is pressurized. The instructions say to peel the label then jam a spoon or something into the middle seam to make it pop open. It is quite a little bang.
Yeah but a roll of biscuits where I’m from is a packet of hobnobs, which are already cooked when you buy them and would probably be called something like ‘a stack of cookies’ in your country.
So in the usa a roll of biscuits is the name for the raw dough in a cardboard cannister, that you portion and bake yourself, right?
And usa biscuits are kinda similar to english scones.
So is the packaging pressurised because the dough is yeasted/leavened? Or because of being packaged with a non oxygen gas as a preservative? I know you guys really like long shelf lives with your processed foods.
Would nitrogen be used? Or is carbonated dough a thing? And would that even work as a preservative or a leavening agent? Nah, thinking about it force carbonation in dough would be likely be bitter and have a really rank texture once baked.
Ok, so it’s probably nitrogen or maybe bicarb? Would bicarb remain stable and unreacted in the dough for a full shelf life, and still work?
And I think usa biscuits are unlikely to be a yeasted, I remember usa folk on baking subreddits talking about only ever using yeast for bread and how they found it very weird and ‘not normal’ that yeast in cakes/non-bread baked goods is a thing in other places.
.
.
(No spoilers please, the fun bit of all this is in the figuring it out!)
I love it when weird usa products are in memes, I get to play detective in the comments to figure out what it is and why it’s funny.
Here in the UK you can get some home-bake pastry tubes that look identical to that and you also twist open them. Things like a roll of proto-pan au chocolat or the big raw cinnamon roll. You just slice them up and cook
Huh, fair enough. I did not know that.
I’ve been doing my shops online with the vegan filters on since the pandemic, so I really have no idea what else is being sold in our supermarkets now. Hoping they make a vegan version of that chocolate croissant one soon tho.
Bro same. Wtf is that
A roll of biscuits and the can is pressurized. The instructions say to peel the label then jam a spoon or something into the middle seam to make it pop open. It is quite a little bang.
Yeah but a roll of biscuits where I’m from is a packet of hobnobs, which are already cooked when you buy them and would probably be called something like ‘a stack of cookies’ in your country.
So in the usa a roll of biscuits is the name for the raw dough in a cardboard cannister, that you portion and bake yourself, right?
And usa biscuits are kinda similar to english scones.
So is the packaging pressurised because the dough is yeasted/leavened? Or because of being packaged with a non oxygen gas as a preservative? I know you guys really like long shelf lives with your processed foods.
Would nitrogen be used? Or is carbonated dough a thing? And would that even work as a preservative or a leavening agent? Nah, thinking about it force carbonation in dough would be likely be bitter and have a really rank texture once baked.
Ok, so it’s probably nitrogen or maybe bicarb? Would bicarb remain stable and unreacted in the dough for a full shelf life, and still work?
And I think usa biscuits are unlikely to be a yeasted, I remember usa folk on baking subreddits talking about only ever using yeast for bread and how they found it very weird and ‘not normal’ that yeast in cakes/non-bread baked goods is a thing in other places.
.
.
(No spoilers please, the fun bit of all this is in the figuring it out!)
If I can’t provide spoilers, I’m going to need regular updates on your progress.
No spoilers, but you’re close!