What do I do wrong? Sometimes when I bake, the finished product

J

julieinva

Well-known member
is fine. After storage, it is wet on top? I've had this occur on cake & sweet breads. They tested done and still seam to be so. Any one else have this problem and know how to fix? Thanks!

 
Might be a bit warm when storing and you get some condensation. Make sure your baked product is

really, really cooled off before wrapping it. I also make sure I don't store it in a warm place or the same thing can happen. Hope this helps.

 
I made sure it was cool. Several hours. I wondered if it might be because I wraped it in

Reynolds Wrap? Should it be lightly wraped? I made the strawberry bread from here. It was wonderful, by the way, the first time we ate it. Then, it got wet after I wraped it.

 
Julie, are you using pure cane sugar? Or just pure sugar, which can be beet.

You can usually tell because the granuales will be smaller and the whole effect seem slightly powdery. Price will also be less (ie. 5 lbs of "pure sugar" on sale for $0.99 while 5 lbs of "pure sugar cane" is closer to $3.)

I've read where items made with beet sugar can be affected by humidity. (I'm checking to find something more precise than that statement.)

 
I'll bet it's the sugar continually absorbing moisture from all around it. Hygroscopic, if I

remember correctly.

 
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