What am I doing wrong?
The nut glaze consists of egg yolks, sugar, ground almonds, and beaten egg whites. It looks perfect. But even after slowly cooling in the oven, the glaze cracks in several places. What can I do to keep the surface nice and smooth?
(1 votes)
Loading...Cinnamon or something?
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Hello, I was baking cookies at work. The ingredients included 750 grams of butter, 900 grams of flour, and 375 grams of sugar, along with 600 grams of ground nuts. I accidentally added 500 grams of sugar. Would the nuts "absorb" the 100 grams of sugar? Or is the amount okay as it is?
Probably “work” the casting and the bottom “against” on cooling.
But I can’t say anything about it, I don’t have enough information.
These are definitely too little infos, because I don’t know what a nut is supposed to be. Is that a glaze, a royale, it’s gonna be baked or it’s getting stuck later, is that solid or liquid?
Somehow I seem to be missing fat.