can I make la brioche cake in a kitchen whose temperature is about 80 degrees
Posted: 08 July 2011 02:41 PM   [ Ignore ]
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Dear friends
I only have a window air conditioning unit in my apartment which is in the living room, not with a direct airflow to the kitchen, which is galley-style. I wanted to make a Strawberry Savarin, which Julie so beautifully tempted me to do—but I wonder if I should try it. The temp in the kitchen is around 80 degrees. Is that too hot? Will the butter run out of the dough?

Thanks
Shokat

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Posted: 08 July 2011 09:51 PM   [ Ignore ]   [ # 1 ]
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Shokat, it should be fine. 

When you first mix the dough, make sure the eggs are cold, straight from the fridge.  The butter, on the other hand, should be pretty soft, softer than you would normally have it for a cake (nearly room temp).

Rising should take place in the time indicated or maybe less.

Remember the dough will continue to rise in the fridge, you can start chilling a little before it reaches double (first rise) if you like. 

Good luck, I hope it goes well for you. smile

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Posted: 09 July 2011 10:12 AM   [ Ignore ]   [ # 2 ]
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Thank you Julie. You are my number two baking guru (with Rose, if you’ll forgive me) the first!
Shokat

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Posted: 10 July 2011 04:44 AM   [ Ignore ]   [ # 3 ]
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You’re welcome red face

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