Comments on: Ice Ice Baby http://www.mrsmultitasker.com/2009/04/03/ice-ice-baby/ Sat, 07 Jan 2012 17:10:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mrsmultitasker http://www.mrsmultitasker.com/2009/04/03/ice-ice-baby/#comment-72 mrsmultitasker Fri, 15 May 2009 15:10:48 +0000 http://mrsmultitasker.wordpress.com/?p=366#comment-72 Hi Dawn! Thanks a lot =) I'm sure this will be helpful for me when I next get round to rolling out more dough... Hi Dawn! Thanks a lot =) I’m sure this will be helpful for me when I next get round to rolling out more dough…

]]> By: Dawn http://www.mrsmultitasker.com/2009/04/03/ice-ice-baby/#comment-71 Dawn Fri, 15 May 2009 07:31:48 +0000 http://mrsmultitasker.wordpress.com/?p=366#comment-71 I stumbled on your site while looking for ETA Sweets :) Just some thoughts, though I am not an expert. I think the other posters have mentioned using more flour and that definitely helps with the stickiness. However one other thing that may have been the cause is that I read you put the dough in the fridge for less than an hour. Having baked in both the US and Singapore, the butter melts here a LOT faster (I haven't baked in AC here though! :)). For example, making pie crust there (even without AC) is easier because the butter doesn't start to melt. Most recipes recommend that you put the dough in the fridge for at least an hour. Bearing in mind that while you were working in the dough, the butter may have melted quite a lot, it may need a longer time in the fridge before you start working with the dough. I also find that working with the dough in portions helps - ie putting the leftover dough in the fridge to harden while you roll out the portion you're working with. You may have already done that but I thought I'd mention that just in case :) I stumbled on your site while looking for ETA Sweets :)

Just some thoughts, though I am not an expert. I think the other posters have mentioned using more flour and that definitely helps with the stickiness. However one other thing that may have been the cause is that I read you put the dough in the fridge for less than an hour.

Having baked in both the US and Singapore, the butter melts here a LOT faster (I haven’t baked in AC here though! :) ). For example, making pie crust there (even without AC) is easier because the butter doesn’t start to melt.

Most recipes recommend that you put the dough in the fridge for at least an hour. Bearing in mind that while you were working in the dough, the butter may have melted quite a lot, it may need a longer time in the fridge before you start working with the dough.

I also find that working with the dough in portions helps – ie putting the leftover dough in the fridge to harden while you roll out the portion you’re working with. You may have already done that but I thought I’d mention that just in case :)

]]> By: mrsmultitasker http://www.mrsmultitasker.com/2009/04/03/ice-ice-baby/#comment-70 mrsmultitasker Sat, 04 Apr 2009 12:39:14 +0000 http://mrsmultitasker.wordpress.com/?p=366#comment-70 Hi unknowntheartist, thanks! I did use a whole lot of extra flour in the end.. haha Constance: Will try that next time =) It's just a bit difficult when you really have a lot of dough... There isn't that much space in my refrigerator! Hi unknowntheartist, thanks! I did use a whole lot of extra flour in the end.. haha
Constance: Will try that next time =) It’s just a bit difficult when you really have a lot of dough… There isn’t that much space in my refrigerator!

]]> By: Constance http://www.mrsmultitasker.com/2009/04/03/ice-ice-baby/#comment-69 Constance Fri, 03 Apr 2009 15:39:26 +0000 http://mrsmultitasker.wordpress.com/?p=366#comment-69 I thought you added ground almond to the cookies.......so it was from the icing...the icing is not very sweet. goes well with the cookies. could it be too much butter? to make things easy, portion the dough and put it in a plastic bag. (those transparent type) or cling wrap. Then roll the dough to the thickness you desire with the dough in the bag/cling wrap. put in the fridge. when harden, just take out cut the shape when the dough is still cold and in the oven. i think this will solve the problem. :-) I thought you added ground almond to the cookies…….so it was from the icing…the icing is not very sweet. goes well with the cookies. could it be too much butter?

to make things easy, portion the dough and put it in a plastic bag. (those transparent type) or cling wrap. Then roll the dough to the thickness you desire with the dough in the bag/cling wrap. put in the fridge. when harden, just take out cut the shape when the dough is still cold and in the oven.

i think this will solve the problem. :-)

]]> By: unknowntheartist http://www.mrsmultitasker.com/2009/04/03/ice-ice-baby/#comment-68 unknowntheartist Fri, 03 Apr 2009 13:20:18 +0000 http://mrsmultitasker.wordpress.com/?p=366#comment-68 Being not the best baker myself, I can't tell you what happened with your cookie dough or icing 'cos I haven't had that problem yet. But keep at it though, you will only learn through trial and error. And it will be fun as you get used to everything :) (My thought on the dough is that if it got too runny even after you took it from the fridge, you may have to use a little more flour to stiffen it a bit before it goes in the fridge to make the mixture malleable but not flimsy.) Check out my early, early posts on my baking experiences at my site. It's a lesson in concentration and patience :) Being not the best baker myself, I can’t tell you what happened with your cookie dough or icing ‘cos I haven’t had that problem yet.
But keep at it though, you will only learn through trial and error. And it will be fun as you get used to everything :)
(My thought on the dough is that if it got too runny even after you took it from the fridge, you may have to use a little more flour to stiffen it a bit before it goes in the fridge to make the mixture malleable but not flimsy.)
Check out my early, early posts on my baking experiences at my site. It’s a lesson in concentration and patience :)

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