Yes I know the hollow issue has been covered many many times. Here’s what I’ve tried
Mixing or folding more
Mixing or folding less
Lower temp, longer
Higher temp shorter
I have an inkling it’s the batter. I follow Tasty’s recipe with the addition of cream of tartar as I read that should help.
WHAT AM I MISSING HERE?
6 batches later and it’s the same thing. Hollow.
by Civil_Stop3213
1 Comment
They look under baked as well, so maybe in your case go hotter and shorter in the oven. I had to do that in Denver because the high altitude causes a lot of oven spring early in the bake– I needed to set the rise before it could deflate. The only way I could get them full was to make them slightly dry, then fill and rest for a couple days to reabsorb some moisture.
I bet they tasted delicious!