Crochet
How to determine the readiness of a curd casserole?

Recommends to check readiness with a splinter.

In my opinion, curd casserole is not exactly the product where the dry speck test will give a reliable result.

Other casseroles are recommended to be turned off when the middle is still waving and left to ripen in the oven until it cools completely.

Well, what kind of dry splinter can we talk about when the middle sways?

Focusing on the color of the crust is also not an option, my casseroles tan even at the beginning of baking.

The times indicated in the recipes are also not always true.

And depends on the size of the form, and on the number of servings.

By the way), if I bake a double portion of the one specified in the recipe, does the baking time increase? How to understand how much?

Wow ... I'm talking about the same ...



Perhaps someone will advise something more modern?
Admin
Quote: Krosh
Well, what kind of dry splinter can we talk about when the middle sways

The luchina will not be dry, but the raw curd mass will not drag behind it either.
This is how I check. The torch is moist, but without a bloom of wet stretching mass.

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