digito

Hi, When I did this. I got a problem that's not described (or i missed). steps: 1. cook and mash potato 2. boil and stir potato paste to reduce water. 3. Add cold butter piece by piece. 4. Add hot milk to adjust stickiness ===> When cold butter is incorporated into to potato paste. Is heating stopped or not? because it takes quite long for cold butter to melt and the potato may getting cold too. Heating the paste may liquefy the butter. When adding milk how's the temperature of the paste. Same situation as above. if potato:butter is only 4:1 or 2:1. There is no problem. But when I tried 1:1, it just like incorporating a small measure of potato into lots of butter. The temperature of potato and butter becomes a series problem.

Hi, I've tried to make canele for several times. first time it looks great. but after that, it always pop up so high, expanded, and stuck. I always baked at 180C/180C. maybe it's too low and I'm going to try 200 or 250C later. another question is, just curious, why to chill the batter over night? what will happen if i don't chill it? and when it comes out of the fridge, should I steer and mix the batter well. because there is a thick layer of butter floating on the batter. thanks for your kindly reply