Again, it’s going to depend on what you’re trying to do.
So, for example, if you’re baking with dried fruits (raisins, prunes, cranberries, currants) make sure you soak them in cold water for 30 minutes before you incorporate them into your dough.
If you don’t, they’ll suck moisture out of the final product leaving it dry and tough.
Again, it’s going to depend on what you’re trying to do.
So, for example, if you’re baking with dried fruits (raisins, prunes, cranberries, currants) make sure you soak them in cold water for 30 minutes before you incorporate them into your dough.
If you don’t, they’ll suck moisture out of the final product leaving it dry and tough.
I’m trying to find ways to process tropical fruits that remove the bitter/tart flavors
Yeah, common problem with pineapple, mango and kiwifruit.
You can read more on it here:
https://www.eatingwell.com/article/7630810/why-does-pineapple-spoil-milk/
The trick is in either heating the fruit first to destroy the bromelain, or use non-dairy products in combination with the fruit.