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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.


  Wendy     

請問是否所有材料都照譜量取?
這裡寫的是350F,烤20分鐘,好像和你操作的有出入喔~^^


  bakuff     

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.


  Wendy     

第一階段烤完後,是外表有一點硬殼、裡面仍柔軟的感覺(切的時候像切面包)。^^

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