Occasionally check the water
level during the baking time, adding more hot water as necessary.
Not exact matches
During baking, the center may rise above the pan, but it will sink to almost the
level of the pan when it is done.
Here's a few of my favorite tips to keep the stress
levels down while cookie
baking during the holidays.
As noted, removing gluten from
baked products poses technological challenges, because the protein possesses unique properties vital for both the retention of gas
during fermentation and the preservation of moisture
levels in the dough.
During baking, the center will rise about 2 inches above the pan, but it will sink to almost
level with the pan when done.
This enzyme allows the sucrose to provide crust color
during baking, but as you have discovered, sucrose is also a very sweet sugar, so it provides a
level of sweetness to the finished crust if there is any residual not metabolized by the yeast.