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soc_puppetHow I know I have time management issues: I decided to make a double batch of scotcharoos today between making a double batch of beer bread and a double batch of chocolate-and-peanut-butter-chip scones.
How I know I've learned from past time management mistakes: I at least started trying to melt the butterscotch mini-chips when the beer bread dough was in its first proofing stage, rather than after I had measured out all of the other scotcharoo ingredients. It didn't save me from getting out of work late, but it was a better result than it might have been.
Note to self: Find out of there's faster melting butterscotch chips on the market; two hours on a double boiler may not have been long enough for these fuckers, but it was more than long enough for me!
How I know I've learned from past time management mistakes: I at least started trying to melt the butterscotch mini-chips when the beer bread dough was in its first proofing stage, rather than after I had measured out all of the other scotcharoo ingredients. It didn't save me from getting out of work late, but it was a better result than it might have been.
Note to self: Find out of there's faster melting butterscotch chips on the market; two hours on a double boiler may not have been long enough for these fuckers, but it was more than long enough for me!
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Date: 2021-09-28 05:06 am (UTC)(Ooo, hmm, that sounds... intriguing 👀)
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Date: 2021-09-28 01:43 pm (UTC)All that to say that the mini-chips might be more melt-resistant than full-sized chips...though my knowledge is limited to chocolate and these were butterscotch. Just wondering if that might be anywhere near the problem here.
(Disclaimer: Not a professional baker or a chemist...)