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Title
Re:Chocolate Genoise Sponge Too Dry
Author
관리자
Date
2023-02-19 11:12
Dear Chef,
I recently made the chocolate shortcake. All elements turned out great except the genoise. The outer edges of the genoise were a bit hard and the inside felt very dry even after applying sugar syrup.
Also, I wanted to know if I can use the genoise recipe to make a sheet cake in a 10 by 12 inch tin.
Thank you for the amazing recipe.
Looking forward to hear from you,
Regards,
Prerana
====================
Hi Prerana,
The best way is to bake it for a shorter time. Simply reduce the baking time – it seems like the genoise was already too dry when it was baked. If you want to change the size, please do the calculation. There’s a video on my youtube on recipe scaling so please watch that video.
Thanks,
Hanbit
I recently made the chocolate shortcake. All elements turned out great except the genoise. The outer edges of the genoise were a bit hard and the inside felt very dry even after applying sugar syrup.
Also, I wanted to know if I can use the genoise recipe to make a sheet cake in a 10 by 12 inch tin.
Thank you for the amazing recipe.
Looking forward to hear from you,
Regards,
Prerana
====================
Hi Prerana,
The best way is to bake it for a shorter time. Simply reduce the baking time – it seems like the genoise was already too dry when it was baked. If you want to change the size, please do the calculation. There’s a video on my youtube on recipe scaling so please watch that video.
Thanks,
Hanbit
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