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Why is this happening??

(23 Posts)
FartnissEverbeans Fri 30-Jun-17 18:16:30

I am a horrific cook. Truly, truly bad. But now that DS is starting to eat solids I've decided this state of affairs must change and I've started by baking healthy cakes/muffins involving Vegetables.

So far I'm on my fourth batch and all have been disastrous, including the Annabel Karmel carrot muffins and the Abel and Cole courgette cakes.

The courgette cakes went like this:

DS is allergic to egg, so I used egg replacer (after two previous failed experiments using Ana's and applesauce).

Recipe called for baking powder and bicarbonate of soda. I didn't have the latter, so DH went to the shop and came back with... more baking powder. So only that was used.

I forgot to combine the sugar with the egg and instead mixed the dry ingredients all at once and then folded into the wet ones. It came out dry, like a dough, so I panicked and added water.

I cooked at gas mark 4 for 25 mins. When I puta knife in one it came outa bit wet so I ended up leaving them in for almost an hour. By the time they came out they looked lovely but they were burnt on the sides and bottom, stuck to the cases, and undercooked inside!!!

What is going on?? Someone help me please before I bankrupt us buying flour!! Is it my oven that's at fault maybe?

OP’s posts: |
RippleEffects Fri 30-Jun-17 18:22:24

I've got to confess i've never got on with egg substitutes.

Would you consider trying vegan recipes instead Vegan brownies

Alternatively bread based ones by adding ingredients to a basic dough and making mini rolls/ dough balls/ flavoured bread sticks.

Phosphorus Fri 30-Jun-17 18:25:40

Well, you didn't so much follow the recipe, as throw it out the window. grin

I'd do as PP says, and use proper vegan recipes.

bigredboat Fri 30-Jun-17 18:34:27

If you don't follow the recipe it's not going to come out like the picture!

ChardonnaysPrettySister Fri 30-Jun-17 18:39:39

grin

Well, it seems you have invented a new recipe and it didn't work.

FartnissEverbeans Fri 30-Jun-17 18:45:12

I'm not going to show this thread to my DH as it'll make him too smug! He says the same thing... grin

OK, OK, I see now that recipes are supposed to be "followed" or whatever and I will endeavor to do so in future. blush

But why so undercooked inside and blackened on the base?! I mean I see how leaving them in the oven for an hour could have caused the blackening, but undercooked?! Isn't that some sort of irony??

OP’s posts: |
thepatchworkcat Fri 30-Jun-17 18:45:58

Are you joking? grin They're not working because you're not following the recipes properly.

Figaro2017 Fri 30-Jun-17 18:47:54

Is it my oven that's at fault maybe?

I'm sorry, but that just made me laugh after all else that's gone wrong with the recipe!

ChardonnaysPrettySister Fri 30-Jun-17 18:51:05

They are undercooked in the middle because they didn't rise properly and they didn't rise properly because either the consistency was wrong with the added water or the wrong raising agent was used or both.

The crust is too heavy and gets burned but the middle cannot rise because of the think crust and the whole thing doesn't bake through.

Figaro2017 Fri 30-Jun-17 18:51:18

Possibly temperature too high causing the outsides to cook quickly but not giving time for the heat to penetrate into the cake fully before burning the outside?

Whitney168 Fri 30-Jun-17 18:51:28

* Is it my oven that's at fault maybe?*

What's that saying about bad workmen blaming their tools again ... grin

OP, baking is fairly scientific. Once you have a bit more experience, you'll be able to faff with a recipe, but to start with you need to follow them and then change them gradually rather than extensively. Try some egg-free recipes first.

As far as burnt outside and undercooked inside goes, your oven may well be too hot. Is it a fan oven? If so, traditionally there is a lower heat range listed, or if not you need to knock 20 or so degrees off. I don't think that would have helped in these cases though.

Don't give up, it's satisfying when it works.

FartnissEverbeans Fri 30-Jun-17 18:53:47

*They are undercooked in the middle because they didn't rise properly and they didn't rise properly because either the consistency was wrong with the added water or the wrong raising agent was used or both.

The crust is too heavy and gets burned but the middle cannot rise because of the think crust and the whole thing doesn't bake through.*

I agree, I need a new oven

grin

Can someone at least admire my resilience? Four batches! Four!

OP’s posts: |
ChardonnaysPrettySister Fri 30-Jun-17 18:55:32

Or it could be your oven.

grin

FartnissEverbeans Fri 30-Jun-17 18:58:19

Now they've cooled they're like rocks, I literally just threw one at the kitchen wall for an experiment and it bounced off like a ping pong ball

OP’s posts: |
FartnissEverbeans Fri 30-Jun-17 18:59:42

Thanks everyone, I feel energized for tomorrow's session!

I have two huge tubs of baking powder that aren't going to overuse themselves

OP’s posts: |
PalacePalacePalace Fri 30-Jun-17 19:02:15

Definitely your oven grin

HeyRoly Fri 30-Jun-17 19:05:33

Sonyou substituted the egg, substituted the bicarbonate, didn't combine the ingredients as directed, added water to the mix, and then cooked them for twice as long as the recipe suggested?

grin

They were probably wet in the middle after 25 mins because... you added water when you shouldn't have.

I'm not snarking, I actually found your OP endearing!

I reckon it'd be a good idea to go back to simpler, egg free recipes for a start. And a good muffin tip is to mix for as short a time as possible, because if you overmix they get tough.

RippleEffects Fri 30-Jun-17 19:10:30

Don't be tempted to overadd baking powder either. Causes a beautiful fast rise, even faster fall and dumpy bakes.

Its all fun. I love baking but for some reason it took me years to master yorkshire puds. I kept chickens so had a good egg supply my duff batches ran into the hundreds. Now I've mastered it, I recon I could win awards (if my DC were the ones assessing the puds).

PanannyPanoo Fri 30-Jun-17 19:21:53

Has others have suggested. following the recipe is advisable til you get more confident. I found orgran egg replacer excellent. mix 2 teaspoons to a paste in a mug with a little water. it froths and you can see it activating. then add to whatever mixture in place of egg. It is important that everything is ready. as the chemical changes start before it is cooked. (with egg it is the heat that causes the reactions) you cant leave mixture hanging around while the oven heats up etc.
Think of baking as a science and it might make more sense as to why things don't work.

SweetChickadee Fri 30-Jun-17 19:27:28

unfortunately with baking you can't make it up as you go along, it's a bit too scientific.

Do exactly what the recipe says, and you should get better results.

good luck - baking is hard!

MrsChopper Fri 30-Jun-17 19:31:59

Pahaha! This reminds me of my MIL who follows some of my recipes, yet the results are always a shambles. Obviously it's her dodgy oven wink

FartnissEverbeans Sat 01-Jul-17 19:42:14

Well! We tried again tonight, and DH offered to help.

Everything was perfect! Beautiful rise, cooked in the middle, lovely... but they tasted like metal.

Turns out he used a tablespoon of bicarbonate of soda instead of a tsp.

Sixth batch lucky...

OP’s posts: |
QuackDuckQuack Sat 01-Jul-17 19:48:41

If you are using courgette then the grated courgette will release water as it cooks - like it does when you cook it normally. I'd guess that it has to be quite a dry mixture before that happens.

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