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So I’m back from a day ago. Was given some tips to fix the hollow and lopsided macs these are the results: - Did 5 sheets with spread out macs. - Starting at 285f on convection, went up 10 degrees each sheet and lessened time guesstimating when I should take it out for each sheet - hollowness and lopsided macs still remained.
1st pic was my final set at 325f convection. This one probably looked the best, full and fluffy. The issue is, I think it’s slightly underbaked because the center is really soft to the touch. Literally caves in, I’m sure with filling, the filling would cave these macs in. Also it’s starting to brown the edges so any more will baking will over bake it.
2nd 4th pic: lopsidedness. They’re just slanted. Looks like one side cooks fast than the other side, thus causes that lean. Not sure what to do
3rd pic, still hollow
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