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After combining the flour with baking powder, baking soda, and salt, Rick describes the allure of Tres Leches, emphasizing its delicious, sponge-like crumb that readily absorbs a milk syrup. The star of their coconut-flavored rendition is coconut milk paired with sweetened condensed coconut milk, imparting a delightful tropical essence without the use of extract.
Combining Wet Ingredients
Transitioning into wet ingredients, Rick emphasizes the importance of the eggs being at room temperature for optimal mixing. The two proceed to whisk together four large eggs with granulated sugar to create a light, creamy mixture. Rick also shares insights about his new cookbook, "Salsa Daddy," aimed at highlighting the vast varieties of salsas that reflect his culinary experiences in Mexico.