13 minutes ago, pastrygirl said:That's funny, I was going to suggest a little less flour if they seem doughy. But I'm not familiar with the one you're trying to mimic. Another thought, are you letting them come to room temp before baking? Since they are so big, they'll stay cold in the middle longer if they're straight out of the fridge or freezer.
Hang in there! New kitchens are always challenging, not knowing the quirks of the equipment or where anything is.
I think in the beginning I was too concerned about the raw center. This is the inspiration. Clearly they're served very raw so thankfully I'm not stressing that part anymore. I have been baking them all straight from the fridge to keep them thick! However, both recipes stayed very thick at 350 so room temp would probably work just fine. I was hoping to split up the work by making dough Thursday and baking Friday though. Maybe I could let them sit out of the fridge while the oven pre-heats.
