Another one of many recent repeats.
This is from Wednesday, December 19, 2012
In that iteration, JoePhan (he’s still around) warned against using olive oil as its smoke point is only 380° F.
I’d add my own warning. Start keeping an eye on them from the 20 minute mark; 400° F. is one hot oven, and the dough will dry and bake long before 35 minutes.
You might get a little longer baking time on the third oven rack (top rack is first), but depending on where you live and the weather on baking day, maybe not.
Riddle me this: What’s the point of oiling and heating the muffin tins to begin with? I have a non-stick muffin tin. To follow, if it’s to have the pan at a certain temperature, how fast do I have to complete panel five and put them back in the oven?
I cook more, bake rarely, so to me baking is science and the mystic arts at the same time. I’ve pretty much marathon’d all versions of the Great British Baking shows (originals and Master Class), so I kind of want to try my hand at this recipe.
Any insight would be very much appreciated. TIA