Changes to the original plan are in red
*bar = 8 ounces
- EGG WHITE TEST......[1 *bar cream cheese]+[the white from 1 egg]
- EGG YOLK TEST.........[1 *bar cream cheese]+[2 yolks]
- FLOUR TEST...........[1 *bar cream cheese]+[1 egg]+[3 tbsp flour]
- CORNSTARCH TEST...[1 *bar cream cheese]+[1 egg]+[1.5 tbsp cornstarch]
A lack of liquid was a problem so I added the following to all:
- 1/4 cup sugar
- small cap of vanilla
- 1/8 cup lemon juice
Baking time: 15 min @ 500, 20 min @ 360, 1 hr @ 275. Total = 1 hr 35 min
All raised at the same rate and height, both egg white and egg yolk fell dramatically half way through baking.
The egg yolk scorched within the first 15 min of baking and remained the darkest. The cornstarch scorched almost as bad while the egg white scorched much less. The flour turned an even light gold color.
Both the flour and cornstarch fell normal amounts as the cooled but only half as much as the egg white and yolk did.
The yolk blistered, leaving air pockets and achieved an interesting puff-pastry texturing around the edges. Away from the edges, it was very glossy.
The egg white left a smooth, leathery texture. As with the yolk it reached a high gloss.
The flour had a more durable yet unchanged surface. The ridges created by smoothing the batter with a spatula could still be felt and seen plainly.
The cornstarch was a little more glossy and smother than the flour.
Samples were too small for anything to crack.
Still too warm to un-pan and cut. I'll report on the internals later.