A lesson learned

[ksmith]

When the recipe calls for "cake flour", they really really mean it.

Freezing for 3-4 hours and freezing overnight are not the same thing.

Comments

[torrilin.livejournal.com]

They don't always mean it on the flour. But then, it would be *useful* if flour came with a label that gave you protein content, instead of saying "bread", "cake", "all purpose" etc.

[kristine-smith.livejournal.com]

I should've Googled to see what the difference was. In this recipe--the Palmer House brownie recipe--OMG it mattered. I'm running my oven through the cleaning cycle now. Honestly, did you ever hear of brownies bubbling over? I checked the recipe a dozen times to see what I screwed up.

Yes, these things are gooey--one cup flour to two cups butter and two and a half cups chocolate, yes, gooey. But I wound up with something the consistency of flourless chaoclate cake, and I know it's not right. Cake flour isn't supposed to rise as much as the all-purpose stuff, and rising a little too much was what this batter did.

[torrilin.livejournal.com]

Hrm, I always use my variant on the Hershey's brownie recipe. Cocoa based, and if I'm careful I can add some straight semi-sweet chocolate for more chocolate flavor without ruining the texture.

Straight up chocolate based brownies make me crazy, and not in a good way. Too easy for things to go wrong.

[kristine-smith.livejournal.com]

Straight up chocolate based brownies make me crazy, and not in a good way. Too easy for things to go wrong.

A-yuh.