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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added almost 4 years ago

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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added almost 4 years ago

If you think they has more "proof" in them after you cut them out, it's rarely a bad thing to let them continue on. But oftentimes that first dunk of hot oil will push them out a bit further. It's really just up to the yeast in the dough-- if it's been exhausted already, it won't proof anymore, but instead just come to room temp more, which sometimes makes a yeasted thing lose its shape. When I'm questioning a dough I'm making I'll often just do a test on the spot. I'll freeze some cut, and try again later. Or I'll try and proof a few a bit more. Every time I make yeasted anything it's a little different!

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