It didn't turn out dry and hard, but Ash loves it nevertheless. :D
And he'll be extra gentle if I dip this in applesauce. So adorable!!!
Ash cannot be a food taster if I ever want to do doggy treats business... he eats everything I bake!
Hahaha!
Ash cannot be a food taster if I ever want to do doggy treats business... he eats everything I bake!
Hahaha!
Hello! Saw the yummy title, so dropped in to take a look. :)
ReplyDeleteThe treats look nice and of cos, he will love and eat everything you bake specially for him. :) My Rossi eats everything I bake and cook for her too.
Perhaps next round, try toughen up the dough further with more molding, rolling etc. When the dough is dry and hard, then shape out the biscuits. When the biscuits are not hard enough, try popping them back to the oven again to bake them awhile longer to harden them up. After baking, leave them in the oven a while before taking them out.
Hope you dun mind my sharing here. The above is what I usually do for my biscuits.
ohhh! Thanks Rossi mummy! My dough was very stretchy, like too much gluten formed/ overmixing?
ReplyDeleteBut I haven't tried your recipe yet! this was the old recipe I tried ): Eager to try yours!
Do you bake for very long at a low temperature? Because I read somewhere that if I want a biscuit to be very dry and biscuit-like, have to bake at lower temp for longer period.
Hello there..hmm..stetchy dough,maybe could be due to the water content in the dough. Perhaps try putting more flour or lesser water.
ReplyDeleteFor the mixing part, do you mix the dry and wet ingredients together at once or do you mix the dry and the wet ingredients separately then mix them together?
I usually mix the dry and wet separately before I combine them into a dough. If you mix both dry and wet together, maybe you would like to try mixing the dry and wet separately before combining them. I do work on my dough quite a lot as I want it to be dry and tough, so the overmixing part, I dun really think so. The overmixing part might be more applicable for baking muffins.
I have also tried baking with different types of flour and results are quite different with each type. Sometimes the type of flour used also plays a part.
Temperature, I bake at 150 degrees, depending on the size of biscuits. I bake around
15-20mins for smaller biscuits and slightly longer for the bigger ones. Whenever one batch is baked, i will cool it down, test the hardness, if not hard enough, I will pop back to oven and bake more.
I have seen a couple of recipes that recommend leaving the biscuits in the oven for a few hours or longer after baking to harden them.
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