not baked trough
Hi,
I am doing cakes and bread with very liquid dough and I can't make it enough baked trough. There is always liquid in the center or bottom of the pan. I tried baking at high temperatures and it gets burned on the outside. If I lower the temperature and bake for hour and half I still can't get it to become baked trough enough.
This is one of the cakes I did yesterday:
3 cups of pulverized fresh carrots
0.5 cup of water
0.5 cup of honey
1 cup of brown rice flour
0.5 cup of tapioca starch
1 tspn of baking powder
0.5 tsp of salt
(my own invention recipe)
I baked this for 70 minutes at 300F degrees, but I got it raw at the center.I understand that the dough is very liquid, kind of like a dough starter, but it can be baked trough and become solid inside, I know it is possible, but how can I do it? Maybe it is my oven ? Or maybe I should bake at 200 degrees for 3 hours???
Basically, the question is: how to bake a very liquid dough of any recipe ? How long and at what temperature? Because, in all my recipes I use a lot of fruits and vegetables and very little flour, so I need to find out, how to evaporate all the water that is inside of the dough without burning my cakes.
TIA