![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
AAAAAARGH, STUPID, STUPID CINNAMON ROLLS. WHAT IN HELL POSSESSED ME INTO THINKING IT'D BE A GOOD IDEA TO TRY AND MAKE THEM?
First of all, I hadn't made honest-to-God dough in a couple of years, and it took me more than an hour to tame it into submission, and by then my back ached to no end and I was so tired of standing. Then, the stupid yeast pretty much didn't work, so even if I waited about two hours before getting it into the oven THEY DIDN'T RISE. AT ALL.
ARGH. I started making these things at about 5 today. It's ten and I just got them out of the oven AND THEY'RE NOT COMPLETELY COOKED, even if the stayed there for about 20 minutes more than the recipe said they should. ARGH ARGH ARGH WHAT A WASTE. They look kinda pretty, though. STILL. I'm not doing this EVER again. (And I was kinda looking forward to making chocolate-filled croissants next, but if today's fiasco is any indication, maybe I should wait a bit. Dunno.)
In other, happier news, I'm finally hooked with Gabriel García Márquez's El Amor en Tiempos del Cólera (Love in the times of cholera), and really, it's odd, but him and Isabel Allende are the only authors that can pull off the 'years later, he couldn't have said... blah blah' thing - they switch perspective and timing and place sometimes in one parapraph, and yet, it works so. well. Maybe it's a Them thing? Dunno. But I hadn't been this excited about somethinf of GGM since I last re-read his peregrin tales.
First of all, I hadn't made honest-to-God dough in a couple of years, and it took me more than an hour to tame it into submission, and by then my back ached to no end and I was so tired of standing. Then, the stupid yeast pretty much didn't work, so even if I waited about two hours before getting it into the oven THEY DIDN'T RISE. AT ALL.
ARGH. I started making these things at about 5 today. It's ten and I just got them out of the oven AND THEY'RE NOT COMPLETELY COOKED, even if the stayed there for about 20 minutes more than the recipe said they should. ARGH ARGH ARGH WHAT A WASTE. They look kinda pretty, though. STILL. I'm not doing this EVER again. (And I was kinda looking forward to making chocolate-filled croissants next, but if today's fiasco is any indication, maybe I should wait a bit. Dunno.)
In other, happier news, I'm finally hooked with Gabriel García Márquez's El Amor en Tiempos del Cólera (Love in the times of cholera), and really, it's odd, but him and Isabel Allende are the only authors that can pull off the 'years later, he couldn't have said... blah blah' thing - they switch perspective and timing and place sometimes in one parapraph, and yet, it works so. well. Maybe it's a Them thing? Dunno. But I hadn't been this excited about somethinf of GGM since I last re-read his peregrin tales.
(no subject)
I feel your pain on the baking disaster. It kills, don't it. WHY AREN'T THEY PERFECT??
(no subject)
Ugh, yes, I wanted to stab them a bit or something. *g*
(no subject)
(no subject)
Still, though--if they didn't rise and aren't done baking, you can always finish baking them later (I'm pretty sure.) Try turning the heat up and just keeping an eye on them. And if they don't rise, it's no biggie. They just won't have the same texture/shape as regular rolls. But they'll taste the same! Which is YUMMY!
And you could always try making the the cinnamon triangles my dad makes from leftover pie crust on Thanksgiving... he just rolls out the pie crust dough, spreads it with butter, sprinkles cinnamon and sugar on top, and cuts it into little pieces (mostly triangles, ie., their apt name). Bake 'em for awhile, let 'em cool, YUM!
Maybe your yeast problem is an altitude thing? I know you're near mountains, but no idea if you're actually at a different altitude or not.
(no subject)
(no subject)
(no subject)
Ah ha! Have wikipediaed it, and apparently you put all your ingredients into the bread maker and it mixes the stuff and bakes it! Handy! I obviously totally need one of these things. ;)
(no subject)
(no subject)
I'm so so intrigued by all the chemical process of baking but too lazy to actually research about it, haha.
(no subject)
Los croissants suenan muy bien YUM!!
(no subject)