Let’s say you’re going to make yeast donuts with a chocolate or vanilla glaze, should you use all purpose or bread flour?
I’m finding recipes that use one or the other with seemingly no rhyme or reason and I want to know which is best and why.
I can only add 1 photo but this is after cooling and being in the fridge, the other photo I would have added is after I added the caramel it was a deep golden brown.
I followed the Sally’s Baking Addiction recipe for Salted Caramel Apple Pie (https://sallysbakingaddiction.com/salted-caramel-apple-pie/#tasty-recipes-76345) except I did only 4 apples and 1 pie crust and adjusted the other ingredients accordingly, except for the caramel which I kept as the full 1 cup.
So I made the homemade salted caramel and when I tasted it, it had a really good caramel flavor. I poured half into the pie with the apple mixture as the recipe said to, then I baked it until the internal temp was 200f as stated. After it came out I cleaned some stuff up, then poured the rest of the caramel on top. It had that deep golden color of the caramel, but after cooling and being in the fridge it changed into the pic attached. When I had a slice it was very sweet but I detected almost no hint of caramel flavor, it was like it just disappeared, very disappointing.
What went wrong here, maybe I should have waited until it was fully cooled to pour the rest of the caramel in? But in that case then there would be no point in pouring in half before it bakes if the heat removes the caramel flavor. Too much water in the apples diluted and changed the caramel somehow? But there was no step to dehydrate the apples in the recipe so idk what went wrong here.