![]() ![]() When the product of gooey, try baking it longer. Thankfully, the site hosts have created this site for everyone, even this still learning. If someone is saying a recipe is underbaked, they’re likely inferring they have made a experiences a similar result from a similar situation and are trying to help you. While everyone can have different taste and consistancy preferences, the beauty of feedback is we can learn from others mistakes rather painlessly. Substituting almond meal can make a big difference in moisture and consistency as well. ![]() Fresher ingredients are often more moist, so your “mistake” could be a fresher or moister almond flour. Often underbaking can result in a gooey result, but other factors uncluding altitude humidity (indoors and out) as well as your ingredients can change what the right baking time(and sometimes temp) actually is. Drier than gooey but wetter than cake and not grainy or meally. ![]() Fudgy is a description of consistency many bakers use. ![]()
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