Having a bit of an issue with these when baking them and not too sure why..
So the bottoms are starting to burn even before the dough is baked all the way through. Not sure if it's the oven temp (pretty sure 180 fan is 350f) or an issue with the type of tin I'm using?
I did put a baking sheet underneath to help, but unfortunately it didn't.
I'm glad Chloe asked about the salt, because mine were pretty salty as well.
Hiya! We used to do 1:10 ratio sugar to salt at the bakery, so maybe my palate is just used to that OTT vibe. Or indeed yes diff salt brands. I need to do a deep dive!
The burning… what tin are you using? Well, you could bake at a lower temp. Sugar caramelises at 160c so if you keep it around there, you should be able to get the pastries to bake through properly.
A baking tray is a good idea but if it’s also metal; it’ll just be conducting even more heat. Let me know about the tin! ❤️
Thanks for the recipe, we just tried these and they turned out really well, except that they were a bit too salty, which led me to wonder: what type of salt do you use?
Hiya! Oh no! Well, I recommend reducing the salt to 5% of the sugar weight. This should work. I used fine sea salt. What did you use? I should definitely write that in the directions!
I've made these 4 times already and they have all been amazing. I love KAs and am so happy that I can throw these together so easily now with your recipe. Trying out black sesame and kinako flour variations!
Hi Nicola - made these last night and left in fridge over night to bake this morn, I was just wondering if the dimensions were right on the squares? If you did 10x6 cm you would end up with 9 rectangles rather than the 6 squares shown in the gif, is it meant to be 10x10? Thanks in advance!!
I am so gonna try my hand at this! Thank you so much for this recipe! Quick question: can I freeze the KAs when assembled pre sugar situation in tin? Or is it better to parbake/fully bake then freeze for emergency KAs? You know there will be a need for emergency KAs now you've provided this recipe!
Having a bit of an issue with these when baking them and not too sure why..
So the bottoms are starting to burn even before the dough is baked all the way through. Not sure if it's the oven temp (pretty sure 180 fan is 350f) or an issue with the type of tin I'm using?
I did put a baking sheet underneath to help, but unfortunately it didn't.
I'm glad Chloe asked about the salt, because mine were pretty salty as well.
I guess Canadian salt just hits different? Haha.
Hiya! We used to do 1:10 ratio sugar to salt at the bakery, so maybe my palate is just used to that OTT vibe. Or indeed yes diff salt brands. I need to do a deep dive!
The burning… what tin are you using? Well, you could bake at a lower temp. Sugar caramelises at 160c so if you keep it around there, you should be able to get the pastries to bake through properly.
A baking tray is a good idea but if it’s also metal; it’ll just be conducting even more heat. Let me know about the tin! ❤️
Tin I'm using I think is fairly close to yours. Six cup muffin tin about 10"x6"
Hi Nicola!
Thanks for the recipe, we just tried these and they turned out really well, except that they were a bit too salty, which led me to wonder: what type of salt do you use?
Thanks a lot!
C
Hiya! Oh no! Well, I recommend reducing the salt to 5% of the sugar weight. This should work. I used fine sea salt. What did you use? I should definitely write that in the directions!
Great - thank you!! I used the same type of salt. Will try with 5% next time.
I also made a gluten free batch and they worked out surprisingly well.
Anyway, keep on the amazing work. We’re always eagerly waiting for the Sunday morning recipes here in Vancouver, BC 🤗
I've made these 4 times already and they have all been amazing. I love KAs and am so happy that I can throw these together so easily now with your recipe. Trying out black sesame and kinako flour variations!
Hi Nicola - made these last night and left in fridge over night to bake this morn, I was just wondering if the dimensions were right on the squares? If you did 10x6 cm you would end up with 9 rectangles rather than the 6 squares shown in the gif, is it meant to be 10x10? Thanks in advance!!
I am so gonna try my hand at this! Thank you so much for this recipe! Quick question: can I freeze the KAs when assembled pre sugar situation in tin? Or is it better to parbake/fully bake then freeze for emergency KAs? You know there will be a need for emergency KAs now you've provided this recipe!
Nicola!! This is WAY too dangerous. Pretty soon, I'll be making KAs every day!! But seriously, thanks for this. Can't wait to try it!