No powdered sugar in modeling chocolate (candy clay). I like to use the candy disks that come in a variety of colors (vanilla flavored) as well as chocolate (brown)...14 oz disks (by weight) melted in micro (low and slow) add 1/3...
The risk of becoming ill from an infected egg is very low unless you fall into one of the high risk groups...very young, very old or compromised immune system.
I agree...all of your cookie doughs would be affected. You may be on to something with the baking powder. Next try adding something in to get the chew back. Corn syrup, brown sugar, both attract moisture. Baby amts until you get...
Yes you can use the fridge to proof your rolls overnite. Be sure to cover lightly with a damp towel as the air is very dry in there and will suck the moisture from the dough, leaving a cracked surface. Figure in time in the AM to bring...
I don't think anyone mentioned to have both the chocolate and cream at the same temp. Preferably very warm. Start with very warm heavy cream, stir into the very warm chocolate, then add your sour cream. Always stir gently and always in...
I was looking at your recipe again. Maybe a short rest after mixing. That will give your dough a bit of time to marry flavors. IMO almond EXTRACT is a bit strong. BDL will post a mild chide, but check with your pastry provider and cage...
I wasn't quite clear in one spot. Once you finish your egg addition alternate the addition of your dry mixture with your wets (I usually add the flavoring into my milk) beginning and ending with wet. The drys will be added in 3 parts. So...
