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What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours? Assume no eggs, just butter, sugar, and flour....
It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
(This is not my doing, I have a renter in my kitchen.)
So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however.
I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
Id like your advise about freezing bonbons.
Lets say i would start to freeze my bonbons now in the summer for Christmas. Would they last for such an extended period of time?
Also using natural colouring, would the colour remain as good when i open them up after a couple of months?
Would be great to hear your thoughts and experiences on the matter
By Wholemeal Crank
I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail?
Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling?
2/3 cup sugar
2 T cornstarch
1 cup pomegranate juice
1/4 cup lemon juice
5 egg yolks, whisked together
1/3 cup butter, cut into chunks
Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
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