I am trying to recreate a recipe for Hawaiian oat cakes sold at Starbucks on Oahu. They are amazing! Others have tried to do this too. The following is the closest I have found taste wise, but it is turning out too moist for me:
The texture of the original is dense, and somewhat moist, but yet firm and sort of dry. The originals are baked in little squares about 2.5 in x 2.5 in x 2.5in. and if you break it in half it tends to crumble/flake off. This recipe is done in a 13x9 pan and it is turning out very moist. I am not sure how to correct this? Bake longer? Or at a higher temp? Reduce some of the wet ingredients? More flour or oats? I did get one of those Wilton square cupcake pans to experiment with.
Any suggestions would be much appreciated! Thanks!
i've never had one -- but if i wanted to steer this into a denser and somewhat moist but yet firm and sort of dry i have two suggestions
i would delete some egg white and sub a 1/2 cup of oat flour in there for some of the wheat-- or maybe delete the egg white and add a yolk but i think deleting the one egg white might do it --
or just sub in 1/2 cup coconut flour for some of the wheat -- it will add a little coconut flavor but it sucks up the moisture -- you got all that fruit in there i don't think you'll notice and what's more Hawaiian than coconut
(close as i could get to a coconut)
best baking to you
Thanks for the suggestion! I tried again today omitting one of the egg whites and it did help with the moisture. Something is still not quite right with the texture though. I may try more whole wheat flour and less white flour. It needs to be crumblier if that makes any sense.
maybe ditch one entire egg then, the white and yolk -- just go with 2 eggs