[ SECRET POST #3428 ]

[case]

⌈ Secret Post #3428 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 02 pages, 32 secrets from Secret Submission Post #490.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Venting Thread

[(Anonymous)]

I waited for them to rise for two hours and they looked good enough? I shall wait more next time. I'll check the temperature next time before putting them in the oven, but if my oven's not broken I put them on 190° for 30 minutes and... nothing. I don't really understand what went wrong.
I want to retry tomorrow, but man it takes so long...

Re: Venting Thread

[herpymcderp]

Yeah, it all depends on how frozen/cold they were before they came out of the freezer.

Personally I don't chill my butter that much when I'm making puff pastry (just enough to sort of keep it's shape) so they take much less time to come to temperature in a warm kitchen.

Next time you also may want to make sure your oven actually is running at 190... since some ovens run hot. It won't really matter for most applications, but in really delicate things like pastry, even heating and accurate temperatures will make a difference.

Re: Venting Thread

[(Anonymous)]

Will do, thanks for your suggestions and for listening to my silly rant! I really appreciate it.

Re: Venting Thread

[herpymcderp]

No problem, anon! I wish you the best of luck with your future pastry endeavours.

Oh! And before I forget, Earth Balance makes a brand of vegan butter that you can chill and shape which works about the same as real butter in baking. If you haven't tried it yet I highly suggest you do so that you can enjoy your own baking. :)