Not exact matches
I want to try a smaller circular pan in order to get a
thicker socca, and pour all the
batter in at one time to try and get the crisp edges with a
creamy middle.
They understand that while a more dense
batter may make for pretty muffins, you're going to want a
thick,
creamy ingredient inside to keep the final muffin from tasting dry and floury.
The
batter color was beautiful and since it had no raw eggs I got to taste that
thick and
creamy batter without fear.
You should get a slightly
thick and
creamy batter.
Batter will be
thick and
creamy.
Stir in the vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the
batter is smooth and
creamy and the consistency of a
thick frosting.