All questions

how come my batter looks like rice-shaped after mixing the brown sugar, butter and eggs?

I am making brownies

asked by Lim007 almost 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 534 views
drbabs
drbabs

Barbara is a trusted source on General Cooking.

added almost 2 years ago

What do you mean by rice shaped? Curdled? Once you add the chocolate and stir in the flour, it should all come together.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Lim007
added almost 2 years ago

yeah, curdled, but it did mix well after adding the chocolate and flour.
But I would like to know how come it became like this, is it because my butter wasn't soft enough before beating ?

drbabs
drbabs

Barbara is a trusted source on General Cooking.

added almost 2 years ago

It's usually because the butter and eggs are at different temperatures, which makes it difficult for the fats in the egg yolk and butter to blend with the water content from the egg whites and butter so an emulsion can’t be formed.

Lim007
added almost 2 years ago

Oh okay, thanks for your help :)

BerryBaby
BerryBaby

BerryBaby is trusted source on General Cooking

added almost 2 years ago

The butter and sugar should be mixed and incorporated before adding the eggs. Then add the eggs one at a time mixing after each one just until blended. Most importantly both butter and eggs should he at room temperature.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.