Timeline for Why was my Danish pastry dough so wet?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Aug 3, 2012 at 19:17 | answer | added | klypos | timeline score: 1 | |
| Aug 3, 2012 at 13:31 | history | edited | ElendilTheTall | CC BY-SA 3.0 |
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| Aug 3, 2012 at 13:30 | answer | added | ElendilTheTall | timeline score: 2 | |
| Aug 3, 2012 at 7:39 | history | tweeted | twitter.com/#!/StackCooking/status/231293276416786432 | ||
| Aug 3, 2012 at 1:15 | comment | added | Roy | @djmadscribbler Thanks for your response. Do you think roughly a cup (which is about 50% of what the recipe originally called for) would be an outrageous amount to add? I'm not sure what a "lot" means here, since I have only rolled dough a few times. I am worried that unless I fully incorporate the extra flour, and only (heavily) flour the counter and top and the rolling pin, then the inside will be far too moist to be able to fold. | |
| Aug 2, 2012 at 23:56 | comment | added | BaffledCook | Side note: What's quick about this recipe? (it calls for a 24h resting period). | |
| Aug 2, 2012 at 23:35 | comment | added | djmadscribbler | I would direct your attention to the last line of step 6 - "Expect to have a gooey mess with some butter lumps pebbling it." By this I would assume that the dough would be extremely wet and that is what you describe. When I'm rolling pastry I use a lot of table flour and then I have a soft brush to whisk the excess off after it's rolled. That way the dough doesn't stick to everything but you don't have a lot of dry flour in your layers. | |
| Aug 2, 2012 at 23:01 | history | asked | Roy | CC BY-SA 3.0 |