After several
failed batches with honey, I finally settled on maple syrup as the sweetener of choice.
I've been trying to make this single - serving Chocolate Quinoa Protein Cake bake for wayyy too long now... and by «trying» I mean there have been far too
many failed batches.
After a
few failed batches of recipes using homemade oat flour I just ended up buying the stuff
Instead, I picked through the almonds in
a failed batch of granola bars (I can never seem to get them to stay together) and stared at my attempted vegan caramel in disgust.
But, while making
a failed batch of pumpkin bread over the weekend, I ran out of honey and needed another sweetener.
So, after compiling all these lessons learned from
the failed batches, I came up with a recipe that seems to be as close to perfect as you can get, both flavor and texture wise!
Also, for some reason it's much easier to go back to the drawing board after yet
another failed batch of macarons when you simply spoon the almond flour out instead of grinding the almonds yourself.
Save yourself the hours of
failed batches: just get the recipe and file it away somewhere safe.
As a baker mysel, i know the countless hours and
failed batches it can take to produce a good recipe.
My biggest issue with
the failed batches was with the texture, these had a pleasant texture that wasn't too grainy or muffiny.
However, it's not uncommon for thermometers to become less accurate over time, and a misreading of even 5 degrees can mean
a failed batch of candy.
Something good came from
your failed batch!