Science of the Soak When frying potato chips, starch and sugar in the spuds can cause them to brown too quickly, leaving them toasty on the edges but
undercooked inside.
Since I switch to a plant base diet, I have tried a dozen or so of those vegan crepes / pancake recipes and they all have this muchy gooey
undercooked inside including this one.
I just made mine for a first time, they were bit to chewy and
undercooked inside.
Not exact matches
They were overcooked on the outside and difficult to pop out of the muffin tin and
undercooked on the
inside.
I've had it going at 350 for a full hour and the
inside is still really gummy and
undercooked.
I left them in the oven for 10 extra minutes and the
insides still looked like
undercooked pizza dough.
The
inside is so dough - y, are they
undercooked?
With that being said, a doughy
inside is usually consistent with
undercooked loaves.
Because the
inside was
undercooked, next time you'll need to bake it for longer.
My outsides are gorgeous, but the
inside is still a bit
undercooked.