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I added the batter to browned sausages, so hot fat, but it is looking quite flat in the oven. What am I doing wrong?
Is your oven turned up?
Mine was stodgy last week , not sure where I went wrong either
DON'T OPEN THE OVEN.I assumed you've done something along these lines 285ml milk 115g plain flour a pinch of salt 3 eggsI do mine by eye but this is the proper measurements courtsey of Jamie O If you've done it correctly just leave it turn the oven to 220. for about 25 mins.If you have a glass oven door check through the glass to see if it's rising after about 15 minutes. If it's not there isn't alot you can do.Sometimes mine are a bit hit and miss.
I did mine on 140 - is stodgy. Shall try a hotter oven next time. I did try not to peek but when it was clear it had gone wrong I did open the door, couldn't resist.
140 is way way too low wondering.
I know! I have tried a hot oven and it's come out like a biscuit before. This one was very doughy (inedible) in the middle, but the children wolfed the crispy edges down. So not a total disaster.I shall try again, will not be beaten. Thanks for the tips!
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