It’s fascinating how the chemistry of food as it goes through the various preparation and cooking steps can modify the results @Birdofparadise8 🙂🌺
Yes, I’m thinking now that cookies in the fridge may have a similar effect, do you think? 🙂
I used to make a danish where the pastry took 2 days to prep: combination of ingredients, kneading, then storing in the freezer overnight, which somehow made all the difference. Next day, kneading, then back in the freezer for 30mins, then roll flat before filling and folding quickly before it got too warm from handling. The pastry would come out like it was overworked but with a softness to it inside 🙂
I can’t make it anymore because my hands aren’t strong (there’s lots of kneading), however it was a huge favourite, filled with homemade firm vanilla custard and a special blueberry short jam I made the day before, and I’d drizzle it with raspberry coulis made hot right as the danish came out the oven 😊🌺
