May 30, 2013 - 1:14pm
Rings collapsing on tea ring....
I get so frustrated! I have made beautiful fruit and cream cheese tea rings that I add egg yolk to the cheese to help it raise. However my cinnamon tea rings often have collapsing rings. The exterior ring stands up but the interior rings collapse. First guess is that they are underdone. I try checking the bottom, tapping, color,.... I have heard that rich doughs are done at 170.... and also at 200! I thought maybe I let them, occasionally it happens, raise too much and the gluten strands are too thin..... I am open to ideas.( I did try brushing the dough with egg yolk before the butter and sugar. It was beautifully high, but also collapsed when cooling. Temp was 180... Grrrr.....)