What are the best tips for making bumble bees?

Bumbleberry cakes are not filled with fruit called bumble bees, but rather full combinations of fruit. The name is derived from the fact that even if these desserts differ, they usually have berries. Common combinations of filling include raspberries with blueberries and blackberries or cherries mixed with apples, strawberries and pears. Some domestic chefs in the production of bumble bees, because the baker is at the mercy and unforeseen flavors. However, almost everyone can make a delicious bumblebee cake if they only choose perfectly ripe fruit, carefully considers a combination of taste, add to the filling the right amount of flour or corn starch and allow the cake to cool fully.

Before starting baking, you must always look at fruit. Unripe, soft or moldy fruit gives a cake a sharp, unpleasant aftertaste. Each piece of fruit chosen for a bumblebee cake must be firm, on top of color and without mold or bruises. In the case of apples and pears, bruises can be cut off otherwise fine fruit. This reduces waste.

bakers rarely plan to make a bumblebee cake and rather combine filling ingredients when they discover only one kind of fruit. It is important to know how tastes will taste together. Captation of milder fruits with very sweet fruit, such as cherries and apples, usually balance the sweetness in the cake. The combination of fruit very cake with sweeter fruits such as blueberries and strawberries, also creates a balanced taste. A toll cake made of two very sweet fruit or two very cake fruits will probably have stunning or less than a perfect taste.

flour is a secret to reaching a thick, thick cake filling. During baking, fresh fruit usually shrinks a little and leaches some of their juices, but not all of them. The cake filling simply creates fruits of the soup inside the cake bark. Adding about 3 tablespoons (28 grams) flour to fillings should soak up the juice and zaguto juice it to create the desired syrup cake.

Some chefs prefer to use frozen fruit for bumblebee cakes. It is available throughout the year and frozen at maximum maturity, so the taste is usually good. The frozen fruit releases a lot of liquid as they boil because their juices are ice until they hit them. The chefs using frozen fruit must add to at least 1/4 cup (about 57 grams) of flour or corn starch to prevent the cake from preventing watery inside.

The last, best tip for making bumble bees includes cooling time. When the cake comes out of the oven, the interior will be liquid and lively, like hot molasses. If it allows you to cool for at least two hours, the filling thickens to a gel consistency that will remain together in a nice, neat triangle when it cut and serve. If the presentation is important, it is necessary to allow cooling of the bumblebee. The folking of these tips should always bring a beautiful bumblebee cake.