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Raw Dough? Answered

First of all I’d like to thank you for an enjoyable class. I can’t eat chocolate, so I appreciate the number of tasty-sounding non-chocolate recipes! However, when I made the financiers, I cooked them in two larger mini bread tins instead of the six-cavity mini tin (because I didn’t have one, but will be getting soon). When I took them out, they were golden brown around the edges but raw in the middle. Besides using the correct tin for the next bake, is there a way to ensure they cook all the way through?

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