First, it was scones. They smelled good and looked right, but were rock hard.
Next, it was gingerbread buns using Aunt Anne's recipe. Aunt Anne's gingerbread is moist, dark and spicy with a sticky, glossy top. It's a simple recipe and I followed it exactly, yet my gingerbread was pale brown, dense and heavy. I threw away the first batch and started again. The second lot were the same.
What am I doing wrong? Why do all things soft and floury turn leaden in my hands?
4 comments:
the gingerbread issue sounds like the wrong sort of sugar possibly? And are you using regular temperatures for baking without accounting for a fan oven?
and a BIG mixing bowl and cold hands for rubbing in
I have similar troubles with muffins. Baaaah humbug.
GSE, I definitely used the right kind of sugar - bought it specially. It could be the oven - I think mine is fan-assisted, but I did take that into account and reduce the baking time (though not the temperature).
Che, I only have one bowl, but it is quite big, and the gingerbread called for spoons, not hands.
Annie, glad I'm not alone in my incompetence, but sorry about your muffins.
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