Tehgregzor
10+ year member
Enjoys loud noises.
So i've been making a lot of special brownies here latley for us to eat here at work, and the only complaint i ever seem to get is the outsides get hard as opposed to the soft inside. So my questions are :
1) since the oil has already been heated when extracting something, is that affecting anything?
2) how can i make the texture of the special brownies homogeneous, the way that a good batch of normal brownies are?
1) since the oil has already been heated when extracting something, is that affecting anything?
2) how can i make the texture of the special brownies homogeneous, the way that a good batch of normal brownies are?
