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I made true to 3:2:1 recipe. Dry hard bricks. Tasty, but bricks.
nb |
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![]() notbob wrote: > > I made true to 3:2:1 recipe. Dry hard bricks. Tasty, but bricks. > > nb Possibly overbaked. The 3:2:1 recipes work just fine. |
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On 2009-12-03, Arri London > wrote:
> Possibly overbaked. The 3:2:1 recipes work just fine. No. They weren't bad. Tasted greatw. Jes a tad too hard. Perfectly baked. No discernible browning at outside bottom edges, very light browning on bottom. Baked at 275-300F. Any less, and it wouldn't even qualify as baked. ![]() Next time, I'm gonna reduce flour by 1/6th and see how that works. nb |
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On Thu, 03 Dec 2009 02:40:42 GMT, notbob > wrote:
>On 2009-12-03, Arri London > wrote: > >> Possibly overbaked. The 3:2:1 recipes work just fine. > >No. > >They weren't bad. Tasted greatw. Jes a tad too hard. > >Perfectly baked. No discernible browning at outside bottom edges, very light >browning on bottom. Baked at 275-300F. Any less, and it wouldn't >even qualify as baked. ![]() > >Next time, I'm gonna reduce flour by 1/6th and see how that works. > Do you think any part of the problem could be attributed to altitude? -- I love cooking with wine. Sometimes I even put it in the food. |
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![]() sf wrote: > > On Thu, 03 Dec 2009 02:40:42 GMT, notbob > wrote: > > >On 2009-12-03, Arri London > wrote: > > > >> Possibly overbaked. The 3:2:1 recipes work just fine. > > > >No. > > > >They weren't bad. Tasted greatw. Jes a tad too hard. > > > >Perfectly baked. No discernible browning at outside bottom edges, very light > >browning on bottom. Baked at 275-300F. Any less, and it wouldn't > >even qualify as baked. ![]() > > > >Next time, I'm gonna reduce flour by 1/6th and see how that works. > > > Do you think any part of the problem could be attributed to altitude? > No. All my shortbread is made at high altitude and comes out correctly. Overkneading is a common problem. Shortbread dough needs to be handled very gently to prevent too much gluten formation and hardness. |
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![]() notbob wrote: > > On 2009-12-03, Arri London > wrote: > > > Possibly overbaked. The 3:2:1 recipes work just fine. > > No. > > They weren't bad. Tasted greatw. Jes a tad too hard. > > Perfectly baked. No discernible browning at outside bottom edges, very light > browning on bottom. Baked at 275-300F. Any less, and it wouldn't > even qualify as baked. ![]() > > Next time, I'm gonna reduce flour by 1/6th and see how that works. > > nb Overkneaded? It does make a big difference. Or else use a small amount of rice flour in place of some of the wheat flour. That's perfectly traditional. |
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In article >,
notbob > wrote: > I made true to 3:2:1 recipe. Dry hard bricks. Tasty, but bricks. > > nb Oops. Make them large, add a bit of fruit, then mail them to relatives as doorstops. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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On 2009-12-03, Omelet > wrote:
> Make them large, add a bit of fruit, then mail them to relatives as > doorstops. <g> Wiseacre! ![]() (hey Om, what's a good firearms group other than that lame moderated group?) nb |
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