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my puff didn't puff

post #1 of 6
Thread Starter 
this recipe from allrecipes says it will puff up, but mine didn't. I followed what reviewer Gloria said and added 3 eggs instead of 1. Which also means I didn't do the egg white wash. Was this a mistake?


almond bars

  • 1 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 cup almond paste
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 1/2 ounces sliced almonds
 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
  3. Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
post #2 of 6
Hmmm. You didn't follow the recipe and it didn't turn out as expected. Don't have a clue.
post #3 of 6
I don't see where it gets a chance to puff.  Unless you are really whipping that cream and the egg helps bind in air as it bakes. I am not a pro baker so my best guess would be,you beat down the cream mixture too much when adding the flour and too many eggs made it too heavy to lift as it baked. Course I would have thought it needed some baking soda/powder  to puff up, but what do i know.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 6
I agree with Gunnar... I'm not entirely sure HOW this thing would puff! I don't really see anything that would leaven, or create steam and trap it, or anything...

Do you think that maybe the person who submitted the recipe forgot to add in an ingredient?
*Does not play well with Custards*

http://dotbakes.blogspot.com
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*Does not play well with Custards*

http://dotbakes.blogspot.com
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post #5 of 6
Thread Starter 
well I realize its seems ignorant to not follow the recipe, but adding just 1 egg yolk would have made it really hard to spread out. And my question really was that I don't see a way that this recipe would puff the way its written.
post #6 of 6
Lovelylayla, for what it's worth, I don't trust anything that comes off those recipe dump sites.

I'm not singling out allrecipes. I've never been happy with any of them. And most people I know feel the same.

The times their recipes don't work far outnumber the times that they do. Ingredients are missing, or instructions leave something out, or the ingredient amounts are wrong, or.... well, you get the idea.

So, the next time you're thinking of making a dish from one of them, and the ingredients or instructions make you suspicious, trust your instincts.

This thread is a perfect example. You didn't see any reason for it to rise. They said it would.

Who was right?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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