Any Home Bakers Here?

Sooooo... while doing some dishes, I had the dough mixing in the KitchenAid. I might have over mixed, because it was more brownie batter than dough. I added almost a whole extra cup of flour, and still used a heavy hand when making the logs.
The last batch was baked @375, and this was 325*. The last batch was baked for like an hour extra (I honestly don’t think that is an exaggeration!), and this one was only about fifteen minutes. It came out harder too!
I added extra cinnamon, but it still doesn’t have enough flavor. I meant to add raisins as well, but got distracted. I think I will try this again, but add the raisins. If it still isn’t quite what I want for flavor, I will simply add chocolate chips instead of cinnamon raisin.

I won’t over-mix next time, but might add more flour. Or, maybe I should just give up. :oops:
Not sure are you making Biscotti? If you are: suggest you try
dry ingredients in one bowl and wet in another. Add the DRY to
the wet in 3 batches. Stir only enough to stir together. NEVER
OVER MIX Biscotti. Dough should be sticky. You can use plastic wrap to shape the dough logs. And place on parchment
paper to cook. Cook at 300-350 low temp for longer length of time. This gives you a dryer, harder Biscotti....if you prefer a
softer....350 oven 15-20 minutes. And be sure to cool before
slicing. Slice and toast only till golden. Questions? And do NOT us a mixer....bowl, whisk, then spatula and HANDS. Aria
 

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