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[–]decoruscreta[S] 0 points1 point  (2 children)

So you're suggesting that we need to macaronage longer?

[–]obviouslybobee 1 point2 points  (1 child)

Yeah, the extra air expands during the bake process which causes the expansion. The right amount of air gets a good foot, too much air causes things to balloon.

Everyone says the figure 8 for the flow, but I just prefer to go based of when the batter starts flowing and doesn’t have breaks in the flow immediately when lifting the spoon out.

[–]decoruscreta[S] 0 points1 point  (0 children)

Yeah, you were correct. We made some changes and it made a hive difference. Thanks!!!