MamaBearTeacher Posted November 25, 2012 Share Posted November 25, 2012 Recipe said to bake for 35-40 minutes. I baked it over an hour. I made it last week and only baked for 40 minutes and it was great. This week I added frozen strawberries. It ballooned out and was huge. I kept sticking a knife in and it came out wet. I don't think the wet was just the strawberries but maybe batter too. The outside was very brown and hard. It's cooling now because it would burn if I baked it more. Will the children get salmonella if the middle did not cook enough? Should I serve it or is it dangerous? What did I do wrong? Quote Link to comment Share on other sites More sharing options...
SJ. Posted November 25, 2012 Share Posted November 25, 2012 For me it would matter how wet the batter is after it is cooled. Is it a soupy mess? If so, it would probably not taste very good and is too underdone. Is it just moist, I'd eat it. Is it any different than making really soft brownies? Quote Link to comment Share on other sites More sharing options...
MamaBearTeacher Posted November 25, 2012 Author Share Posted November 25, 2012 I cut it open and it was fine. The strawberries were a bit burned though so I guess I overcooked it! Quote Link to comment Share on other sites More sharing options...
SJ. Posted November 25, 2012 Share Posted November 25, 2012 I cut it open and it was fine. The strawberries were a bit burned though so I guess I overcooked it! Drat! I hope it is salvageable. Quote Link to comment Share on other sites More sharing options...
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