Why Does a Lot of Pastry Have an Orange Flavor?
At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry dough itself) have had a slight orange flavor, even though the pastry wouldn't have an orange taste based on its name/description.
Is there some tradition or reason that I've come across this or is it some property of a common pastry dough recipe/ingredient?
Best Answer
Coriander perhaps; or, orange residue (by-product of orange juice production) often found in cake mixes, etc.
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What enhances orange flavor?
How do you make oranges taste better? Oranges do well with some added sweetness, especially if you are using bitter orange for something. You can add sugar, another type of sweetener, or honey to sweeten an orange up and even salt which will help bring out the sweetness this already naturally in the orange.What ingredient adds flavor to the pastry?
Sugars improve the crust colour of baked products, improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in liquid forms such as syrup, treacle, corn syrup, honey and caramel.How do you make orange flavor in baking?
That considered, taking in the options I found and personal experience, I would start out by expecting to get about 1 1/2 tablespoons zest from a medium orange and would use about 1 tablespoon commercially dried orange zest, or 1 tablespoon pure orange extract, or 1/4 to 1/2 teaspoon food grade orange oil to add a ...Orange Mousse Recipe | Easy Orange Dessert
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