Hi all. So long story short; the company I represent and work for had a lot of recipes that were in the works before the deeming regs were announced. Instead of releasing them they were just relegated to being office favorites. So I figured releasing them to you fine folks would be a better use and also, why the hell not!?
This weeks recipe is...
Almond Cinnabon:
3% Almond (FA)
3% Cake Batter Dip (FW)
5% Cinnamon Roll (FW)
0.5% Joy (FA)
1% Sweetener (Sucralose) (TPA)
2% Vanilla Custard v1 (CAP)
Flavor total: 14.5% Remember to rate it at: http://tjek.nu/r/5H6J
FA Almond is one of the best flavors of all time. It's a sweet candied version and goes fantastic with bakeries and fruits as well.
Cinnamon Roll FW is pretty fantastic but it's weak so we go to 5% and add Cake Batter Dip for it's unique texture and taste. Rounds out the sweet bread aspect well.
Vanilla Custard acts as the glaze and buttery taste to the recipe.
Joy, as you all know, is awesome for bakeries and adds a fresh baked taste and texture to almost any similar recipe.
Sweetener is always optional.
This recipe ticks off all the right boxes for me. I will be mixing this tonight. Thank you for sharing. I'll make sure to come back and rate it. I'm guessing it needs a 1 week steep minimum.
Looks good, may have to try it..well, my version of it with CAP Cake Batter subbed since I don't have FW CB Dip. But, it could only be good!
FW Cake Batter Dip is like a sweet fresh wet cake batter complete with egg and vanilla. CAP Cake Batter is like cake batter that dripped onto the kitchen counter, you forgot about it, and it dried up, so you scrape it off and it turns to powder.