I'm Ginger, but everyone calls me Lindsay. I love to bake, much to the chagrin of my friends and coworkers (who are all constantly on a diet). This is just me, trying to learn new things to improve my baking!
Saturday, January 22, 2011
My first attempt at viennoiseries is not going well. The dough was too dry so I added extra cream and it may have been too much extra cream; the house was too warm when I was rolling out the dough and the butter smooshed everywhere; my make-shift proofing apparatus got too warm and the butter started to leak out of the pastries. This is really an all-day endeavor (I've been at it since 10:30 this morning; it is now 3:30 and I haven't even baked any off yet!) Next time I try it I will definitely: 1. Measure ingredients by weight, not volume, and 2. make the dough the evening/day before. 3. Make sure the house is cool BEFORE I start working with the dough.
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