Kommentarer til: Chocolate coated marshmallow treats (vegan Tunnocks tea cakes)

Af: Nina

Nina — Fri, 20 May 2022 15:36:40 +0000

Som svar til Simon Trunks. Awwwwww that comment made my day <3 I know some people are complaining that bloggers write too much irrelevant stuff but I can't help it, it's my creative outlet, so ... I'm glad you appreciated it :) Kind regards Nina

Af: Simon Trunks

Simon Trunks — Sat, 14 May 2022 08:26:47 +0000

Som svar til Leslie O’Neill.

Nina, I have NEVER, never ever ever enjoyed the gumpf that usually comes before recipes anywhere near as much. You have a beautiful writing style, and I shall definitely be coming back for further recipes ❤️

Yours in literary joy,

Simon

Af: Nina

Nina — Sat, 10 Apr 2021 09:56:23 +0000

Som svar til Leslie O'Neill. Hi reducing means simmering it gently so that some of the water evaporates and you get a thicker aquafaba that makes the fluff more stabile :) Good luck - and sorry for the delay Nina

Af: Nina

Nina — Sat, 10 Apr 2021 07:57:52 +0000

Som svar til Uddingston native. Hi you're right. But that was the closest equivalent I could come up with in English. Ours are called flødeboller (cream buns or cream balls ). It looks like tunnocks are made in a mold? Beginning with the chocolate? While fløreboller are made by spraying the marshmallow fluff on top and then pouring chocolate over. Thanks for you comment Best regards Nina

Af: Leslie O'Neill

Leslie O'Neill — Sat, 27 Mar 2021 06:05:40 +0000

Hi Nina!

Really enjoy your site and the vegan cookbook you supplied on the English page. In regard to this recipe for the tunnocks tea cakes, I was wondering what you meant by the following statement above – “1/3 cup (75 grams) of aquafaba – you need it thick, so start by reducing about 1/2 cup or more)” What do you mean by reducing it?

Thanks so much !

Af: Uddingston native

Uddingston native — Sun, 07 Mar 2021 15:18:39 +0000

Tunnocks tea cakes are from uddingston in Scotland , they are not Danish

Af: Homemade vegan Vienetta

Homemade vegan Vienetta — Wed, 28 Dec 2016 12:19:11 +0000

[…] world. Danish version The idea of making my own Vienna started at a failed attempt to make my chocolate coated marshmallow treats. The fluff failed so I threw it in the freezer after stirring in the chocolate I had already […]

Af: Nina, PlantePusherne

Nina, PlantePusherne — Sat, 21 May 2016 15:23:52 +0000

Som svar til Melina.

I honestly haven’t tried but I’m guessing you’d replace some of the sugar with glucose and maybe even add a little more. I’ve since found out that the glucose is also there to prevent the sugar from recrystalization but I haven’t had a problem with this (as long as you don’t stir the syrup too much).
Good luck with them, it’s not a super simple task, but it can be done 🙂
Best
Nina

Af: Melina

Melina — Sat, 21 May 2016 13:57:30 +0000

Thank you for the recipe! I’m probably gonna make these this weekend.
If I wanted to use the glucose to make them last longer, when should I add it? And how much should I use?

Af: Nina, PlantePusherne

Nina, PlantePusherne — Mon, 22 Feb 2016 19:43:54 +0000

Som svar til David.

Hot, will add it to the recipe 🙂
Nina