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bakuff      2/21/2012 5:14:59 PM

after I baked the dough at 325F for 30 minutes, it was too crumbly to slice and it was also wet inside. I then cooled it for 10 more minutes, but it was still too fragile to cut. Any idea what went wrong? Thanks.




First, thank you for replying. The slices in your picture are so clean, which makes me wonder why I couldn't. It seems that cutting is a common problem in making biscotti, so your experience would be very valuable to share.

what is it like after you bake it at 350 for 20 minutes ? Is it crispy outside and wet inside, or is it wet both inside and out? I find it particularly hard to cut if the crust has become hard but the inside is still wet.

The reason I used a lower temperature is because I added in some olive oil which cannot stand heat that well. I compensated it by baking longer.



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