I’d like to have some unscented, and it can take awhile for my pull rough left over batter to firm up enough. So, I’m going to try to meet in the middle given all these factors.
I don’t have any lard, so I’m going to give it another go with a variation on my regular recipes, given what I learned in this fiasco. Also, this will be a smaller batch!
I watched a tutorial recently that said to specifically prevent gelling. Like keep everything under 90F, pour into a plastic airtight bag, lay flat on a cool counter. Can you explain a bit about why you say to make sure that it does gel?