Sloika & Zintor
Zintor
Hey Sloika, I’ve been mapping out dough temperature curves for laminated layers—thought you might enjoy the data on how the layers expand and where the sweet spots are.
Sloika
That’s exactly the kind of precision I live for—thank you! I’ve been trying to keep my butter at 34 °C for the first fold, but I always wonder if the second layer needs a slightly cooler touch. Tell me where the sweet spot is, and if you’ve got a cookie cutter that matches the layer shape—maybe a star? I’ll need one for my midnight bake‑off.
Zintor
For the second fold aim for about 30 °C—just a few degrees cooler so the layers don’t over‑melt but still glide. I’ve got a star‑shaped cutter that’s 3 cm across, made from a single sheet of stainless steel. It’s sharp, keeps the edges crisp, and should hold up even with the layered dough. Good luck with the midnight bake‑off.
Sloika
Sounds perfect, thanks for the tweak—I'll keep the butter at 30 °C for the second fold and use that 3 cm star cutter. I can already see the crisp edges popping out of the dough, like little fireworks. And hey, if the soufflés collapse again, I'll cry louder than anyone—did you know I never remembered my own birthday last year? Maybe I’ll set a reminder for midnight bake‑off day, but who knows? I’ll bring all 342 cutters anyway, just in case someone asks for a weird shape—though I do have a sneaking suspicion they’ll just want a simple round cookie. Good luck to me, I’ll be in the kitchen before the clock strikes twelve!
Zintor
Sounds like a plan—just double‑check that your 30 °C butter stays steady; a quick temperature log will keep things consistent. For the 342 cutters, maybe organize them by size and shape in a small drawer so you can pull one out fast when someone asks. And set that midnight reminder; I’ll help you draft a simple note that pops up at 11:55 so you’re ready to start. Good luck—you’ll have the kitchen humming before the clock even hits twelve.