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Jan. 14th, 2012
January 14: The springerle chronicles
Jan. 14th, 2012 08:37 amI am not a happy bunny.
I thought I finally had rolled and molded these big guys thin enough that they wouldn't puff and split. Apparently not. At the moment, the alternate recipe (no butter, no hartshorn) is looking more enticing. Or perhaps the gingerbread recipe that has no eggs and hardly any baking soda.
It may be time to back away from the cookie molds entirely and do something else for awhile. I feel as though I've been in pink springerle hell for a lifetime, even if it's only been a few days.
I thought I finally had rolled and molded these big guys thin enough that they wouldn't puff and split. Apparently not. At the moment, the alternate recipe (no butter, no hartshorn) is looking more enticing. Or perhaps the gingerbread recipe that has no eggs and hardly any baking soda.
It may be time to back away from the cookie molds entirely and do something else for awhile. I feel as though I've been in pink springerle hell for a lifetime, even if it's only been a few days.
I still had dough in the fridge waiting to be rolled, molded, cured, and baked. So this time I rolled the stuff about as thin as I could, which means about 3/8". I did three or four "amo te" hearts, none of the big blobby roses, a heap of my single shallow rose rounds, and 20 of my smaller two-rose mold.
Just for grins, I plan to poke a couple holes in one of the amo te hearts just before I shove it in the oven. Perhaps just enough steam will escape that way. Or nor. Who cares at this point? The last batch were suboptimal, but they *were* cooked through and they taste fine.
UPDATE: the ones with holes poked in them didn't explode, but the holes are pretty visible. Also, I think I left these guys out too long and they dried too much. I do not heart their texture. I have plans to carpet the kitchen AND my office with cut-out springerle, an entire batch-full. Twelve hours later, let the bake-a-thon begin!
Just for grins, I plan to poke a couple holes in one of the amo te hearts just before I shove it in the oven. Perhaps just enough steam will escape that way. Or nor. Who cares at this point? The last batch were suboptimal, but they *were* cooked through and they taste fine.
UPDATE: the ones with holes poked in them didn't explode, but the holes are pretty visible. Also, I think I left these guys out too long and they dried too much. I do not heart their texture. I have plans to carpet the kitchen AND my office with cut-out springerle, an entire batch-full. Twelve hours later, let the bake-a-thon begin!