Despite weighing carefully, my base was more like bread
crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)
Not exact matches
Don't worry that the
dough is too dry, though; the steam created by the slurry helps to lighten the
crumb for a softer loaf
than you might expect.
(Note: If your
dough mixture came out of the food processor more clumpy
than crumb - like, don't worry.
You're probably better off with a sugar cookie
dough — they're always going to be more sturdy
than crumb crusts.
Yes, you can but the enzymes in un-scalded milk can break down gluten and prevent the bread
dough from rising, resulting the breads to have denser
crumbs than the breads that are made with scalded milk.
(Note: If your
dough mixture came out of the food processor more clumpy
than crumb - like, don't worry.