I bake a lot and have good results. However, whenever I use sour cream, it comes out too moist and overly dense, sometimes the top puffs in the oven but then collapses after it’s cooled for a bit. I have an oven thermometer and my techniques are the same with other cakes, where I get good rise and nice crumb.
I am in the UK, using different recipes from an American website. Is the sour cream over there different? Am I somehow over or under mixing? The flavour was spot on but the texture was not, I’d love to get this right.
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