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Started By
Message
Manny Randazzo king cakes
Posted on 1/19/19 at 8:29 am
Posted on 1/19/19 at 8:29 am
Does anyone know or think they know what ingredients are put into the dough to make it so soft and moist? Why anyone would want one of those grocery store dried out bread type king cakes is beyond me .
5
Posted on 1/19/19 at 8:39 am to TigerbaitTigerbait
Personally, I don’t like the squishy soft, mushy textured king cakes. Take a pic of the ingredient label—it will be the key to figuring out if the cake is loaded with the usual things that tenderize baked goods (milk, milk solids, oil, eggs, etc) or if the cake has dough conditioners or other chemical means to support tenderness (like supermarket sliced loaf breads do).
Posted on 1/19/19 at 8:47 am to TigerbaitTigerbait
Flour
Eggs
Milk
Yeast
Shortening
Sugar
Salt
Flavoring
Mix. Let rest. Divide into whatever size your KC will be.
Flatten or roll dough out(dough should be shaped like an egg or oval. Vegetable oil and lots of cinnamon sugar. Fold in half to hold sugar in. Slice in 3. Braid. Roll the braid 2-3 feet long and make a circle. Put on pan. Let it proof, should get 2x original size then bake.
Worked at bakery for 10 years. It's time consuming. Grocery KC are horrible. Some look like french bread with the KC toppings.
Eggs
Milk
Yeast
Shortening
Sugar
Salt
Flavoring
Mix. Let rest. Divide into whatever size your KC will be.
Flatten or roll dough out(dough should be shaped like an egg or oval. Vegetable oil and lots of cinnamon sugar. Fold in half to hold sugar in. Slice in 3. Braid. Roll the braid 2-3 feet long and make a circle. Put on pan. Let it proof, should get 2x original size then bake.
Worked at bakery for 10 years. It's time consuming. Grocery KC are horrible. Some look like french bread with the KC toppings.
Posted on 1/19/19 at 9:06 am to SmokedBrisket2018
quote:
Worked at bakery for 10 years
Does this mean you worked at the randazzo bakery for 10 years ?
Posted on 1/19/19 at 9:07 am to TigerbaitTigerbait
For some ungodly reason my wife decided to buy a King Cake from some uptown store in the Riverbend area and brought it home.
I cut off a piece, bit into it and immediately spit it out in the trash and tossed the piece I cut right behind it.
That was the driest piece of pastry I've ever put in my mouth. It was suppose to be fresh, but tasted like it had been sitting in a sunlit window for 2-3 days to get that texture.
Pure garbage.
I've eaten a lot of Randazzo King Cakes and they are baked with the ingredients that are very similar to their excellent cinnamon rolls, even down to the creamy white icing over them, just less cinnamon is what I have found.
I cut off a piece, bit into it and immediately spit it out in the trash and tossed the piece I cut right behind it.
That was the driest piece of pastry I've ever put in my mouth. It was suppose to be fresh, but tasted like it had been sitting in a sunlit window for 2-3 days to get that texture.
Pure garbage.
I've eaten a lot of Randazzo King Cakes and they are baked with the ingredients that are very similar to their excellent cinnamon rolls, even down to the creamy white icing over them, just less cinnamon is what I have found.
This post was edited on 1/19/19 at 9:09 am
Posted on 1/19/19 at 9:16 am to TigerbaitTigerbait
Competitor. Long time ago. In the 90's. The flour, when I was there, all comes from same vendor. I believe it was called Dawn Sweet Dough and Danish or something like that. It was yellow.
FYI I like Manny's KC's. I also like where I worked too.
FYI I like Manny's KC's. I also like where I worked too.
Posted on 1/20/19 at 7:42 pm to SmokedBrisket2018
quote:
Flour Eggs Milk Yeast Shortening Sugar Salt Flavoring
Proportions?
Posted on 1/20/19 at 8:14 pm to SmokedBrisket2018
If the bakery was using Dawn Sweet Dough, it’s a prefab danish dough mix. It almost certainly has dough conditioners and emulsifiers in it. IOW, it’s an industrial product, full of additives. That soft bounce and long shelf life are provided by chemicals.
Posted on 1/21/19 at 5:29 am to hungryone
quote:
That soft bounce and long shelf life are provided by chemicals.
Are they derived from human hair?
Posted on 1/21/19 at 4:14 pm to X123F45
Yes, yes they are.....
Posted on 1/21/19 at 4:30 pm to TigerbaitTigerbait
quote:put a slice in the microwave for 12-15 seconds...boom...no longer dried out
grocery store dried out bread type king cakes
Posted on 1/21/19 at 5:24 pm to TigerbaitTigerbait
Here is a link explaining the process for Calida’s King Cakes, which have the Randazzo lineage. Ain’t nobody got time for that at home.
LINK
LINK
Posted on 1/21/19 at 5:41 pm to Lambdatiger1989
I was asking because I've always heard that.
Posted on 1/22/19 at 5:40 am to hungryone
So, sliced bread has trace particles of human hair in it?
Posted on 1/22/19 at 8:37 am to BRgetthenet
No....I was referencing azodicarbamide, which is derived from urea....which is made from methane. Other softening additives include mono and diglycerides, commonly used to prevent staling. Those are created from animal and vegetable fats.
No hair....dunno where anyone arrived at that notion.
This is also where I point out that quality, non industrial bakery items are supposed to go stale. If it’s still soft after 3-5 days, it’s full of additives.
No hair....dunno where anyone arrived at that notion.
This is also where I point out that quality, non industrial bakery items are supposed to go stale. If it’s still soft after 3-5 days, it’s full of additives.
Posted on 1/22/19 at 9:37 pm to hungryone
I've never seen one of their cakes last more than a few hours, so I'm not sure why they even need all the chemistry.
There was a full sheet sized KC at my work recently. That's a big king cake. Gone before the end of the day.
There was a full sheet sized KC at my work recently. That's a big king cake. Gone before the end of the day.
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